Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags.
Steep 1 hour, or until cooled to room temperature.
Remove and discard tea bags.
Add pomegranate juice and Splenda, stirring until it dissolves.
Serve over ice; garnish with mint sprigs.
Makes 4, 1 cup servings.
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.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
Prepare green tea with boiling water then allow to cool. When ready to serve, place 1-2 tsp pomegranate seeds in the bottom of 10 glasses. Add green tea then top with champagne and serve.
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.
2 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice spice tea bags
b>pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate
Add the pomegranate juice to a small saucepan
Prepare tea and cool.
Mix the rest of the ingredients.
Pour over ice in an iced tea glass.
Garnish with lemon wedge.
Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes.
While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice.
After steeping, remove tea bags from the jar.
Carefully add the lime/sugar mixture using a large spoon. Stir well to combine.
Add the pomegranate juice and chill for at least 1 hour.
Just before serving, add the rum and stir to incorporate.
Serve over ice.
Place tea bags in large heatproof mug or pitcher and add boiling water. Steep for 5 minutes.
Remove and discard bags then refrigerate until cold.
Combine tea, sugar, lemon juice and pomegranate juice in a tall pitcher. Stir well. (can be done several hours in advance and kept chilled).
Just before serving pour in club soda and stir once or twice to mix.
Pour into 4 sugar-rimmed, ice-filled glasses. Garnish with lemon wedges.
Add Quaker(R) Oats to a container of your choice and pour in Chai Tea Latte.
Layer on yogurt and top with honey and pomegranate seeds.
Refrigerate overnight and enjoy in the morning!
hen baking.
Pour the pomegranate molasses dissolved in 3/4