b>pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate
In a large mug or coffee cup prepare hot tea. (I microwave 10 ounces of water for 1 minute and steep 2 tea packets.)
Stir in sugar and cinnamon.
Cut 2 slices from orange and cut slices in half. Squeeze juice from remaining orange into cup.
Enjoy!
Preheat the oven to 220 degrees Celcius.
Mix eggs, sugar, butter and / or oil and the hot tea using a hand mixer for about 5-6 minutes.
Pour the batter into a tin / mould; it should have a consistency of sour cream.
Bake for 35 minutes.
Make a spiced tea by boiling together for 10 minutes 2 cups water, cloves, cinnamon and ginger.
Make a syrup using 2 cups of sugar and 2 cups water.
Mix the spiced tea, hot tea, syrup and grape juice.
Strain juice of lemons and oranges and add just before serving.
Serve hot.
Serves 35 and 50.
Advance preparation:
Combine hot tea, apricot nectar, orange juice, sugar and lemon juice.
Chill tea-apricot mixture thoroughly.
Mix strong hot tea, sugar, cinnamon and cloves well.
Add orange juice, lemon juice and pineapple juice.
Mix all well.
Let set to blend flavors.
Serve hot, keeping stirred up as the spices will settle out.
Will keep for a couple of weeks in refrigerator.
Mix together the dried fruit, sugar and hot tea.
Cover and leave overnight.
Add the egg beat well, then stir in the flour.
Grease a 1-lb loaf tin; line the base with greaseproof paper.
Place the mixture into the tin and bake for about 1 1/2 hours at 160c (fan).
Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
Prep time doesn't include soak time.
Mix all ingredients together.
Use 3 teaspoons to a cup of hot water.
Mugs take
6
heaping teaspoons.
Makes 50 cups hot tea.
In a bowl, combine hot tea and sugar, stirring until sugar is dissolved.
Let cool.
In punch bowl, combine tea, orange and lemon juices, orange liqueur and orange slices.
Chill until serving.
To serve, pour over ice in tall glass and garnish with orange slices.
Makes 5 cups.
Pour hot tea over sugar; stir until sugar dissolves.
Add juices.
Refrigerate until chilled.
Pour into punch bowl and add ginger ale.
Spoon into sherbet.
Makes 16 punch cup servings.
Pour hot tea over sugar; stir until dissolved.
Add juices and refrigerate.
When ready to serve, add ginger ale and spoon in sherbet.
Makes 16 cups.
Pour hot tea over sugar.
Stir until sugar dissolves; add juices, chill.
Then pour into punch bowl.
Add ginger ale.
Spoon on sherbet.
Pour hot tea into a pousse-cafe glass, using a spoon in glass to prevent cracking.
Add amaretto, but do not stir.
op with chilled whipped cream and serve.
Dissolve the sugar in the hot tea.
Stir in the juices.
Pour over a large block of ice (or ice ring made in a jello mold).
Just before serving add the 7-up and garnish with mint leaves or fruit slices.
2 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice spice tea bags
Steep tea in 5 cups boiling water for 8 mins. Discard tea bags. Add honey and stir until dissolved. Transfer to serving vessel. Add orange slices and pomegranate juice. Chill for 30 mins.
Serve over ice.
Prepare tea and cool.
Mix the rest of the ingredients.
Pour over ice in an iced tea glass.
Garnish with lemon wedge.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
issolve the sugar in the hot tea, pour this over the fruits