Boil water and steep raspberry tea with the ginger for 5 minutes. Strain out ginger.
Stir in sugar until dissolved, let cool to room temperature then chill for 1/2 an hour.
In a tall glass mix tea with mailbou rum; add about 3 ice cubes and a small straw for stirring.
*Note: Apparently this likes to layer itself somewhat (rum settled at the bottom) Also, prep. time includes chill time.
Combine all ingredients in a medium mixing bowl; stir well. Using a whisk helps achieve this.
Pour into a 1-pint wide-mouth jar with a tight-fitting lid a portion at a time, packing down lightly between layers. Seal jar.
To Serve: Spoon 1 to 1-1/2 tablespons Spiced Raspberry Tea Mix into a cup or mug. Add 6 ounces boiling water; stir until tea mix is dissolved. Serve hot or over ice. You can garnish this with raspberries, orange slice and/or a sprig of mint, if desired.
For Chimichangas: Place 1 candy bar
way from heat to steep for 4 days, shaking it every
Boil the tea bags in 4 cups water.
When ready, pour into 2-quart pitcher.
Add juice and fill to top with water.
Serve over ice.
Sugar is optional.
For the tea:.
Place water in a
ontainer/well the tea bags go in Put tea bags on top
hoice.) Bake at 350\u00b0F for about 8-10 minutes. Remove
Mix water and teabags in a large pot.
Cover, cook at medium heat.
As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as base for pearl tea drinks.
aucepan, boil water.
Place tea bags into a glass 2
Fill your pot comfortably with enough water, turn to medium heat, add tea bags, and bring to boil.
Once it has come to a boil, remove from heat and let steep for a couple of minutes.
Remove bags from water, pour tea in pitcher, add sugar, and stir until dissolved.
Fill gallon pitcher the remaining way with cold water and stir.
Enjoy!
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
he cup and pour the tea over the raspberries. Stir in
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
Mix the pink lemonade with 36 oz. of water (3 cans).
Brew 1 quart of water with the 4 bags of raspberry tea.
Mix both together and stir in some fresh mint, serve with ice.
Enjoy!
Mix the tea and juices together and pour over ice in a tall glass. Add the carbonated water and sugar and garnish with fresh raspberries.
Place the tea-bags in a pottery or glass pitcher, and pour 2 cups cold water over them.
Bring a kettle with 4 cups of water to a rolling boil.
Pour over the teabags and cover the pitcher with a small plate.
Steep for 10 to 15 minutes.
Remove the teabags, add the sugar, and stir until sugar is dissolved.
Add 3 cups of cold water to the tea and stir in the lemonade until dissolved.
Add the cherries before serving.
Serve over ice.
Note: Lipton--family size.
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
Place the raspberries and tea bags in a large glass bowl.
Pour the boiling water over the berries and tea bags; cover and let stand for 5 minutes.
Remove the tea bags; strain the berries from the mixture, then discard them.
Cool for a few hours.
If desired, chill the tea.
Serve in tall glasses, with ice cubes, a few more berries, and a wedge or slice of orange, lemon, or lime, if desired.