Saturday, June 18, 2011
1 cup fresh blackberries
Friday, June 17, 2011
Blueberry Lemon Iced Tea
4 pints of fresh blueberries or 2 (16 ounce) packages of frozen blueberries
1 cup fresh lemon juice (about 6-8 lemon)
8 cups water
6 TBSP Black tea (we recommend Java Kertasarie)
1 ½ cups sugar
Bring package of blueberries and lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes.
Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids.
Heat 4 cups of water to just below boiling. In 2 cups of the hot water, steep the 6 TSBP of the Java Kertasarie for 3-4 minutes. Strain tea leaves from the tea. In the other two cups of hot water, dissolve the 1 ½ cups of sugar. Remove and discard teabags.
Thursday, June 16, 2011
2lbs fresh or frozen unsweetened strawberries, washed, hulled and halved
4 TBSP snipped fresh rosemary
1. Heat four cups of water to 175°F. (Steam should be slow and lazy. Do not allow water to boil. Steep tea in the water (alone, in a tea bag, or in a tea ball or other infuser) for 3 minutes 30 seconds. Remove tea from water (strain if necessary)
3. Using a vegetable peeler, peel of rind from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Add this mixture to the strawberries
4. Press strawberry mixture through a fine mesh sieve; discard solids (you should have about 1 quart).
Wednesday, June 15, 2011
2 sprigs of rosemary
6 fresh apricots, halved, pitted and sliced
2 1/2 cups apricot nectar
(If desired top off with a splash of sparkling water for a surprising fresh spritzer)
Tuesday, June 14, 2011
Strawberry Iced Tea
2 cups whole strawberries (cleaned, hulled and frozen)
4 cups of fresh water
2 Tbsp loose black tea (in a large tea ball, TSac, or cheesecloth)
¼ - ½ cup of white sugar (to taste)
¼ cup freshly squeezed lemon juice (about 1 ½ lemons)
1. Heat two cups of the water to just below boiling.
2. Dissolve the sugar in one cup of the hot water
3. Place the tea leaves in the other cup of hot water and steep for 3-4 minutes
4. Remove the tea leaves and discard (great mulch for roses, azaleas and rhododendrons). In a heat-proof pitcher, add the hot tea to the remaining 2 cups of water.
5. Set aside 4 strawberries.
6. Place remaining strawberries in a blender or food processor and purée until smooth.
7. Strain the puréed berries and discard the seeds
8. Mix together the puréed berries, tea and lemon juice.
9. Chill until ready to serve. Serve over ice, using reserved strawberries as garnish.
Our favorite teas for this recipe are Darjeeling Gopaldhara or Ceylon Labookellie as the black teas for this recipe, although Longjing green tea and Ti Kuan Yin Royal oolong also result in a lovely strawberry iced tea.
Monday, June 13, 2011
Graduation Tea Punch
3 cups near boiling water
8 Tbsp loose leaf black tea in tea ball, TSac or cheesecloth
3 cups sugar
6 cups cold water
3 cups orange juice
1½ cups lemon juice
3 cups fresh strawberries, sliced
1½ quarts ginger ale (48 oz.)
- Pour hot water over tea leaves.
- Steep for 4 minutes. Strain and cool.
- Pour hot tea over sugar. Stir until dissolved.
- Add cold water, orange and lemon juices, half of the strawberries, and the ginger ale.
- Garnish with thin slices of fresh strawberries and oranges.
Enjoy! And congratulations to the graduate!
Sunday, June 12, 2011
Though no sugar is added to the recipe, this tea is plenty sweet due to the addition of peach nectar. A best bet for the peach tea lover in your family!
8 Tbsp loose leaf black tea
1 tsp hibiscus
8 cups water
1 16oz bag frozen peach slices, thawed or 3-4 medium size peaches, sliced
1 11.5oz-12oz can peach nectar
1/4 cup of peach liquor (optional)
1. Bring 4 cups of water to just below a boil.
2. Steep tea for 3-4 minutes in the hot water
3. Add 12 oz. of the peaches (or 3 peaches, sliced) to a blender and puree until it reaches a smooth consistency.
4. Combine the tea, peach puree, peach nectar, peach liquor (optional) and remaining slices of peaches to a 3-qt glass pitcher.
5. Serve over ice in tall glasses. Garnish with a spring of mint.
(Our tea recommendations are Ceylon Labookellie, Assam 1947, Alishan Oolong or Darjeeling Gopaldhara Summer)