Combine sugar and water in saucepan, stirring to dissolve sugar.
Bring to a boil.
Cook for 5 minutes.
Combine sugar syrup, fruit juices and tea in large container; mix well.
Chill until ready to serve.
Yields 40 servings.
medium heatproof bowl. Steep tea bags for 10 minutes. Add
rink:
Brew Acai tea with 6 tea bags and chop the
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
or jelly (lavender and black tea in particular need to be
Drain the fruit cocktail thoroughly (save juice).
Pour boiling water over tea bag.
Let stand about 3 or 4 minutes.
Remove tea bag.
Soften gelatin in the lemon juice and dissolve in the hot tea.
Stir in the juice from the fruit cocktail.
Cool until slightly thickened.
Stir in the mint and fruit.
Spoon into individual molds and chill until firm.
Unmold on salad greens to serve.
ith the crust mix (this recipes makes enough to fill a
In a medium saucepan, bring the water, all of the spices and the ginger to a boil over medium heat. Turn off the heat and allow it to steep for 15 minutes.
Bring the mixture back to a boil, then add the tea. Turn the heat off, and allow it to steep for 3 to 5 minutes depending on how strong you like your tea.
Stir in the honey and add milk to your liking. Strain it into a bowl or pitcher and serve!
Enjoy!
Dissolve sugar in tea. Juice the lemons and half of the oranges; add to tea.
Pour the whole jar of cherries with the juice into the tea mixture. Cut oranges and pineapple into small pieces, then add with all juice to tea.
Place in refrigerator until serving time, then add chilled ginger ale.
Serve ice cold. Spike if you can obtain the \"spike.\".
Simmer tea, cloves and cinnamon sticks in 1 quart of water for about 15 minutes.
Dissolve Jell-O in 2 cups of hot water, then add enough cold water to make 3/4 gallon.
Add sugar, pineapple juice and lemon juice.
Mix all together and serve hot or cold.
he saucepan. Add in the tea, cinnamon, star anise, tamari, salt
To convert recipes, substitute for each cup of white flour:
Combine first six ingredients in saucepan.
Heat just to boiling.
Stir in tea.
Serve hot.
Combine fruit juices with tea in punch bowl.
Just before serving, stir in ginger ale.
Float ice cubes in punch.
Add orange or lemon slices to punch.
Yields 3 1/2-quarts or 18 (6 oz.) servings.
Cook tea bags and lemon slices in 2 cups of water for 2 minutes.
Cool.
Remove tea bags and slices.
Add sugar and juice from lemons.
Add 4 cups water, vanilla, almond and grape juice. Add 2 bottle golden ginger ale just before serving.
Boil tea in water and let steep for 10 to 15 minutes.
Strain into 1 gallon jug.
Add sugar, lemonade and ginger ale.
Fill jug with water.
Put all in a cheesecloth bag in 1 gallon water and bring to boil.
Turn off fire and add juice of 4 oranges, 2 lemons and 2 1/2 to 3 cups sugar (according to your taste).
Serve.
May be put in crock-pot to keep warm for a holiday party.
Boil 20 cups water and tea 10 minutes and cool.
Add remaining ingredients.
Chill.
Chill and mix all but the ginger ale.
Add ginger ale when you start to serve, but hold back enough to add as party progresses. You can also substitute or add frozen lemonade or apple juice.
*Or use 1 quart strong tea.