In a 1-gallon pitcher, steep tea bags and 1 quart of hot water. Mix the remaining quart of water and sugar; heat over high heat until sugar is dissolved. Pour over tea and water in pitcher. Steep 15 minutes. Strain out tea bags; add orange juice and lemon juice and enough water to make 1 gallon.
Steep boiling water and tea bags for 5 minutes.
Boil sugar and 2 quarts water 5 minutes.
Stir last mixtures into tea and water mixtures.
Serve hot or cold with orange slices.
Makes about 3 quarts.
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.
Bill and I found that substituting 1 1/2 cups frozen apple juice for 1 1/2 cups plum juice made less tart jelly.
Sift flour and sugar together.
Add eggs and mix.
Add jelly and vanilla; mix well.
Add melted butter and mix well.
Pour into unbaked crust.
Bake at 350\u00b0 for 45 minutes or until firm like a custard.
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
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.
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Uncle Bens Brown & Wild Rice Mushroom Directions:
Using
atcha. Add 1/2 cup plum liqueur. Let matcha syrup steep
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
2-inch circle.
Drain plum mixture, reserving liquid. Toss plums
lossy layer coating pan and wild mushrooms. Remove from heat and
small package of mixed wild mushrooms that include porcinis). To