Thai Iced Tea

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup thai tea leaves
3 cups water, hot but not boiling
¼ cup turbinado sugar
2 cups sweetened condensed milk

Directions

Place the tea leaves and sugar in a bowl and place the 3 cups of hot water over the leaves. Let stand for about 5 minutes or until steeped. Strain the mixture and allow to cool completely. Place the tea equally in 6 large glasses (about ¾ full) filled with ice. Fill up the remaining parts of the glass with the condensed milk. Stir before serving.

Citrus Thai Basil Iced Tea

August 10th, 2011 § 0 comments § permalink

Makes 4-6 drinks

Ingredients

2 Thai tea bags
2 tablespoons orange zest
½ cup orange juice
½ cup thai basil leaves
½ cup turbinado sugar
4 cups water
1 cup coconut milk
Ice

Directions

In a large sauce pan place the tea bags, orange zest, juice, thai basil leaves, sugar and 2 cups of water. Bring to a boil and reduce heat and simmer for about 5-7 minutes. Strain out the tea bags, leaves and zest and add the remaining water and stir. Allow to cool. In a glass filled with ice, fill the cup about 75% with the tea mixture and fill with coconut milk.

Summer Berry Coolers

August 10th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

1 ounce lemon juice
2 ounces berry syrup of choice (simple syrup with berries)
Seltzer water
Ice
Berries for garnish

Directions

In a 10-12 ounce glass filled with ice pour 1 ounce of lemon juice and 2 ounces of berry syrup fill with seltzer and stir well. Garnish with a berry of choice.

Herbal Ouzo Lemonade

August 10th, 2011 § 0 comments § permalink

Makes one pitcher of lemonade

Ingredients

½ cup fresh tarragon leaves, 1 tablespoon reserved
½ cup fresh mint leaves, 1 tablespoon reserved
½ cup fresh thai basil leaves, 1 tablespoon reserved
1⁄3 cup water
1⁄3 cup sugar
1 cup fresh lemon juice
1 cup simple syrup
1 tablespoon lemon zest
1½ cups ouzo
Ice

Directions

In a medium sauce pan place the fresh herbs (leave the reserved herbs aside), water and sugar, stir and bring to a boil. Reduce heat to low and let simmer, stirring occasionally for about 5 minutes. Allow to cool and blend in a blender. Strain through a fine mesh strainer and reserve syrup for later. In the mean time, in a blender, place 1 cup syrup, 1½ cups ouzo, 1 cup lemon juice, one tablespoon lemon zest, and 3 tablespoons of the reserved herbs and fill with ice. Blend until smooth and slushy. Place in a glass and drizzle the herbal syrup over the top, garnish with a fresh herb leaf of choice!

Herbal Lemonade

August 10th, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup herbal syrup (herbs of choice)
2 cups lemon juice
10 cups water
2 cups ice
Herbs for garnish

Directions

Mix together the herbal syrup and the lemon juice and fill pitcher with ice and water, garnish with herb leaves!

Tarragon Peach Herbal Iced Tea

August 10th, 2011 § 0 comments § permalink

Makes 1 pitcher

Tarragon and mint have a history of being a truly refreshing duo in the dead of summer’s heat. The addition of summer sweet peaches only makes for a sweeter ad perhaps more sultry experience!

Ingredients

¼ cup fresh tarragon leaves
½ cup fresh mint leaves
½ cup sliced peaches
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 mint tea bags
Ice
Water

Directions

In a medium saucepan combine the herb, peaches, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture on strained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water! The peaches and herbs float to become the garnish.

Lavender Orange Herbal Iced Tea With Orange Twists

August 8th, 2011 § 0 comments § permalink

Makes 1 large pitcher

Ingredients

¼ cup fresh lavender flowers
1 tablespoon orange zest
½ cup orange juice
3 tablespoons lemon juice
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 earl grey tea bags
Ice
Water
Orange Twists for garnish

Directions

In a medium saucepan combine the flowers, sugar, orange zest, orange juice, lemon juice and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture and allow to cool. Pour the syrup in a large pitcher filled with ice and add water! Garnish with orange twists.

Prosecco with Lovage Syrup

August 3rd, 2011 § 0 comments § permalink

Ingredients

½ cup lovage leaves and more for garnish
1 cup sugar
1 cup water
Sparkling wine
Lemon peel

Directions

Place water, sugar and lovage leaves in a medium saucepan over high heat. Bring to a boil. Reduce heat and simmer for a few more minutes. Take off heat and allow to cool. Strain through a fine mesh strainer. Bottle and refrigerate.

*To assemble the sodas place 1-2 ounces of the lovage syrup in a champagne glass and fill with sparkling wine, garnish with a lovage leaf and a small lemon peel.

Italian Fig Soda

August 3rd, 2011 § 0 comments § permalink

Ingredients

5 ripe black figs, ripe, sweet and quartered
½ cup turbinado sugar
1 cup water
Soda water
Ice

Directions

Place water, sugar and figs in a medium saucepan over high heat. Bring to a boil. Reduce heat and simmer for a few more minutes. Take off heat and allow to cool. Blend the mixture in a blender and strain through a fine mesh strainer. Bottle and refrigerate.
*To assemble the sodas place 1-2 ounces of the fig puree in a 10 ounce glass filled with ice, fill with soda and stir.

Jasmine Peach Iced Tea

July 22nd, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup ripe peaches, chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 jasmine tea bags
Ice
Water
Peaches for garnish

Directions

In a medium saucepan combine the peaches, sugar, and water and bring to boil. Reduce heat, place the tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Puree the mixture in a blender. Pour the syrup/puree in a container filled with ice and add water (about 1 gallon)! Garnish with peach slices.

Minted Iced Cocoa

May 23rd, 2011 § 0 comments § permalink

Makes 4 iced cocoas

Ingredients

4 cups skim milk
½ cup fresh mint leaves
¼ cup sugar
4 ounces dark chocolate

Directions

In a medium sauce pan combine the milk, mint leaves and sugar and bring to a boil. Reduce heat to low and simmer for about 5-7 minutes. Remove mint leaves and add dark chocolate, whisking continuously until all the chocolate is melted. Take off heat and cool. Serve over ice, garnished with a mint leaf.

Carrot Orange Mint Sodas

May 23rd, 2011 § 0 comments § permalink

Makes 4 sodas


Ingredients


¼ cup mint leaves, chopped fine
2 cups orange juice
¼ cup honey (optional)
4-6 carrots (medium sized)
Ice
Seltzer water


Directions


Mix together chopped basil leaves, orange juice and honey and set aside. Juice the carrots and mix juice together with the orange and basil mixture. Dived the mixed juice between four classes and fill glasses with ice, place a bit of the seltzer water on to fill and serve, garnish with a basil leaf.

Strawberry Basil Fizzy

May 23rd, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

½ cup fresh strawberries, chopped fine
½ cup fresh basil leaves, chopped fine
½ cup sugar, chopped fine
½ cup water
Zest of 1 lime or lemon
Juice of 1 lime or lemon
2 cups ice
Seltzer water

Directions

In a small saucepan combine strawberries, basil sugar and water and bring to a boil, reduce and simmer for about 3-4 minutes. Let cool. Place in a blender and blend until smooth. Place puree into a pitcher and add zest and juice of lime or lemon, 2 cups of ice and fill with seltzer water. Mix well and serve garnished with a strawberry or lime or lemon wedge.

Lemon Thyme Coolers

May 23rd, 2011 § 0 comments § permalink

001

Makes 4 coolers

Ingredients

1 cup Lemon Thyme Simple Syrup
1 tablespoon lemon zest
Juice of 2 lemons
Ice
Seltzer
Lemon thyme leaves

Directions

Place ¼ cup lemon thyme simple syrup in a tall glass, add ½ teaspoon lemon zest and 1 tablespoon lemon juice fill the glass with ice and then seltzer, stir well and garnish with lemon thyme leaves.

Dried Cherry Cola

May 23rd, 2011 § 0 comments § permalink

Makes 4 colas

Ingredients

2 tablespoons sucanat (raw unrefined sugar)
1 cinnamon stick
2 tablespoons dried cherries, chopped
½ cup water
Ice
Seltzer

Directions

In a small sauce pan combine sucanat, cinnamon stick, cherries and water and bring to a boil. Reduce to a low heat and let simmer for about 3 -4 minutes. Take off heat and discard cinnamon stick. Divide mixture up between the 4 glasses. Fill glasses with ice and then fill with seltzer. Stir well and enjoy!

Ger-Nis’ Herbal Mint Julep

May 4th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

Lemon mint brown sugar (recipe follows)
4-5 fresh mint leaves
Crushed or shaved ice
½ ounce lemon mint herbal syrup (recipe follows)
2 ½ ounces bourbon (Makers Mark is our preferred choice)
Crushed or shaved ice

Directions

Wet the rim of a old fashioned or low wide mouth glass with a lemon wedge, dip in the lemon mint sugar to create a sugared rim. Place the mint and a pinch of the sugar in the glass and muddle with a muddler, releasing all the oils of the fresh mint. Filled the glass with shaved ice and pour in the bourbon and the lemon mint herbal syrup and stir! Enjoy while watching the races or on any spring day!

Lemon-Mint Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon lemon zest, finely grated
1 tablespoon mint, chopped superfine
¾ cup light brown sugar, fine

Directions

Mix the ingredients together and store in an airtight container in the fridge for up to a week!

Lemon-Mint Herbal Syrup

Makes 1 cup

Ingredients

½ lemon sliced
½ cup fresh mint, chopped
½ cup light brown sugar
½ cup water

Directions

In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up to 3 weeks.

Ginger-Beet Lemonade

April 20th, 2011 § 0 comments § permalink

Makes one Pitcher

Ingredients

2 cups ginger-beet syrup (ginger, beets, sugar)
2 cups fresh lemon juice
water

Directions

To make the ginger beet syrup place ½ cup freshly grated beets, 1 cup sugar, 1 cup water and 1 tablespoon freshly grated ginger in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!

Rhubarb Lemonade

April 20th, 2011 § 0 comments § permalink

Makes one Pitcher

Ingredients

2 cups rhubarb syrup (rhubarb, sugar)
2 cups fresh lemon juice
water

Directions

To make the rhubarb syrup place ½ cup fresh rhubarb chopped, 1 cup sugar and 1 cup water in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!

Where Am I?

You are currently browsing entries tagged with beverage at Recipes.