Tunisian Fresh Mint Tea with Pine Nuts

August 2nd, 2013 § 0 comments § permalink

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Ingredients

1 cup fresh mint leaves
Honey
Hot water
Pine nuts

Directions

In a tea cup place 4-10 fresh mint leaves and fill with hot water.  Add honey to taste and place 4-8 pine nuts on the top.


Rhubarb & Mint (Green) Iced Tea

June 23rd, 2013 § 0 comments § permalink

Makes 1 large pitcher

This is a refreshing a light, iced tea perfectly balanced and thirst quenching on a hot summer day.

Ingredients

4-6 rhubarb stalks, medium length, chopped
½ cup turbinado sugar or honey
1 tablespoon lime zest
1 cup water2 bags of green tea
2 tablespoons fresh mint
Juice of 1 lime
Ice

Directions

In a medium saucepan, combine the rhubarb, sugar, water and zest and bring to a boil.  Reduce heat and simmer for about 8 minutes.  Take of heat and insert tea bags and let cool completely.  Discard the bags of tea.  Blend the mixture in a blender with the lime juice and fresh mint, on high until totally smooth and liquefied.  Strain and refrigerate rhubarb syrup.  Place the syrup in a large pitcher of ice and fill with water, stir and garnish with a fresh mint leaf and candied rhubarb swizzle stick.

Indonesian Heat Healer

June 28th, 2012 § 0 comments § permalink

The herbal flavors of Indonesia for me are the most thirst quenching of all the herbal combinations.  There is something amazingly soothing about combining mint, cilantro, thai basil and lemon grass together in a drink!

Ingredients

1 cup pineapple core simple syrup*
2 mango black tea, tea bags
2 tablespoons  fresh thai basil leaves
2 tablespoons fresh mint leaves
1 tablespoon cilantro
1 tablespoon fresh lemon grass
ice
Water

Directions

In a medium saucepan combine simple syrup and the tea and bring to a boil, take off heat and drop in tea bags and let infuse for about 10 minutes or until cool.  Remove tea bags and blend the mixture with the fresh herbs until totally smooth.  Pour into a pitcher filled with ice and fill with water.

*Pineapple Core Simple Syrup- combine 1 cup turbinado sugar and 1 cup water in a sauce pan with 1 vanilla bean split and the core of a fresh pineapple, chopped and bring to a boil.  Reduce heat and allow to simmer for about 10 minutes.  Strain and place tea bags inside

Fresh Lemon Grass Ginger Tea

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon fresh lemon grass bulb, sliced thin
1 inch ginger, peeled and sliced super thin
2 tablespoons lemon grass (grass)
1 green tea bag
3 tablespoons turbinado sugar

Directions

In a large French press, place all ingredients and cover with hot (just before boiling) water. Allow to steep for about 8 minutes. Drink warm or cool and serve over ice.

Moroccan “Krak” Tea

January 4th, 2012 § 0 comments § permalink

Ingredients

3 ounces Kraken rum
½ ounce lemon juice
½ ounce orange juice
2-3 mint leaves
1 ounce orange peel black pepper syrup (recipe follows)
2 ounces homemade ginger ale
Sparkling wine
“Moroccan” Spiced Candied Kumquats (recipe follows)

Directions

Mix together the kraken, lemon juice, orange juice, mint leaves, ginger ale and syrup and pour into an old fashioned or short class. Fill the glass with extra ice if needed and top with sparkling wine. Garnish with the candied kumquats and a mint leaf.

Orange Peel Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
Peels of 1 orange
3-4 kumquats halved
1 cinnamon stick

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

Moroccan Spiced Candied Kumquats

Makes 2 cups

Ingredients

1½ cups kumquats, halved
½ cup orange liquor
½ cup turbinado sugar
½ cup honey
¼ cup water
2 star anise
2 cloves
3 all spice berries
10 black peppercorns
1 cinnamon stick
1 teaspoon nutmeg, freshly grated
1 vanilla bean, split and seeds removed

Directions

Place all the ingredients in a medium saucepan and bring to a boil, stirring to make sure sugar dissolves. Reduce the heat to a low simmer and continue to cook for about 15-20 minutes. Making sure to stir often while the liquid thickens and the kumquats shrivel up. Cook until most the liquid is cooked down. Take off heat and allow to cool, making sure to discard the anise, cloves, allspice, peppercorns, cinnamon stick and vanilla bean shell. Store in a glass jar or container in the refrigerator for up to 2 months. Take out of the refrigerator and bring to room temperature before serving.

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 Melon Bubble Tea

August 10th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

¼ strong black tea
¼ cup cooked large tapioca pearls
¼ fresh summer melon puree of choice
¼ cup coconut milk
Crushed ice

Directions

Make black tea and allow to cool. Allow to cool in the refrigerator. In the meantime, bring a large pot of water to a boil on the stove. Add the tapioca pearls (make 2 cups for a batch to make 8-10 drinks). They will fall to the bottom of the pot. Allow to boil about 20 minutes. Take off heat and allow to rest covered for about 15 more minutes. Pearls should float when finished cooking. Place the pearls in a metal bowl and pour a little of melon puree and mix, just enough that they don’t stick together. Place in the refrigerator and cool. To make the bubble tea, in a shaker filled with crushed ice, place ¼ cup puree, ¼ cup strong black tea, ¼ cup coconut milk and shake vigorously. Pour the mixture into a glass and add tapioca pearls and stir.

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.

Strawberry Thyme Ginger & Lemon Tea

July 11th, 2011 § 0 comments § permalink

Makes 1 french press (about 6 cups)

Ingredients

¼ cup dried strawberries (substitute 2 fresh strawberries, sliced)
¼ cup fresh thyme leaves
1 slice dried ginger or 1 slice fresh ginger
½ lemon sliced
2 tablespoons honey
Hot, just boiling water

Directions

In the Fresh press or another tea pot, place dried or fresh strawberries, thyme leaves, ginger and sliced lemons. Pour just boiling water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Israeli Herbal Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

1 black tea bag
¼ cup fresh sage leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh mint leaves
½ lemon sliced
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place the tea bag, fresh mint, sage and lemon thyme and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Orange, Ginger, Mint Honey Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

¼ cup fresh mint leaves
1 tablespoon dried orange peel (optional)
2 slices fresh orange slices
1 slice fresh or dried ginger
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place fresh mint leaves, ginger and orange peel and sliced oranges. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Blueberry Lemon Thyme Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

¼ cup dried blueberries (substitute 1 spoonful of fresh)
¼ cup fresh lemon thyme leaves
1 tablespoon dried lemon peel (can substitute 1 slice fresh lemon)
2 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place dried or fresh blueberries, lemon thyme leaves, and lemon peel or sliced lemon. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Strawberry Thyme Ginger & Lemon Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 french press (about 6 cups)

Ingredients

¼ cup dried strawberries (substitute 2 fresh strawberries, sliced)
¼ cup fresh thyme leaves
1 slice dried ginger or 1 slice fresh ginger
½ lemon sliced
2 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place dried or fresh strawberries, thyme leaves, ginger and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Chai

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

2 cups milk
1 cup water
1½ tablespoons loose Darjeeling or Earl Grey tea
A 1½-inch piece cinnamon stick, brown in half
9 green cardamom pods, crushed slightly in a mortar and pestle to open
7 whole cloves
A 1½-inch piece fresh ginger, peeled and cut into chunks
6 black peppercorns
1 tablespoon sugar

DIRECTIONS

Combine the ingredients in a medium saucepan and bring to a boil. Remove from the heat, cover and let sleep 15 minutes. Then return to a boil, strain, and serve hot.

© Recipe Property of Suvir Saran

Pineapple Mint Iced Red Bush Tea

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 bags red bush tea
Handful of fresh pineapple mint
1 lime, sliced
¼ cup honey

PREPARATION

Combine tea bags, herbs, honey and lime in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool. Add remaining water. Remove mint leaves, tea bags and lime slices. Refrigerate and enjoy! Add more sugar,  honey  or lime according to your preference.

Israeli Iced Tea (lemon, thyme, sage, mint, black tea)

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 bags English black tea
2 sprigs sage leaves
Handful of lemon thyme leaves
Handful of mint leaves
1 lemon sliced
½ cup honey

PREPARATION

Combine tea bags, herbs, honey and lemon in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool. Add remaining water. Remove herb leaves, tea bags and lemon slices. Refrigerate and enjoy! Add more sugar or honey according to your preference.

Citrus Basil Iced Tea

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 bags English breakfast tea
1 cup fresh basil leaves
1 lemon, sliced
1 lime, sliced
1 orange, sliced
½ cup honey

PREPARATION

Combine tea bags, basil leaves, honey and citrus in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool. Add remaining water. Remove basil leaves, tea bags and citrus slices. Refrigerate and enjoy!  Add more sugar, honey and lime according to your preference.

Honey Mint Iced Tea

November 10th, 2009 § 0 comments § permalink

INGREDIENTS

2 mint tea bags
1 cup fresh mint leaves
¼ cup honey
1 lemon, sliced
6 cups water

PREPARATION

Combine tea bags, mint leaves, honey and lemon in a large pitcher. Boil 3 cups of water and pour over other ingredients. Stir well until the honey dissolves. Let steep for about 30 minutes or until cool and then add remaining water. Remove mint leaves, tea bags and lemon slices. Refrigerate and enjoy!  You can add more sugar, honey and lemon according to your preference.

Winter Tea

October 21st, 2009 § 0 comments § permalink

Based on their various nutritional components, we put together a winter tea that should help alleviate some of those runny nose blues. Each herb has a different purpose in the tea: basil acts as an anti-microbial, parsley provides vitamin C, sage is a mild nighttime sedative, mint adds flavor, and most importantly, thyme. The essential oil in thyme, thymol, is an active ingredient in Vicks Vaporub. For best results, drink the tea freshly made in the morning and evening for 3-4 days straight.

Here is a general guideline recipe that leaves plenty of room for personal taste.
Rinse the following:

INGREDIENTS

2-3 sprigs thyme
2 sage leaves
2-3 sprigs mint
2-3 sprigs parsley
3-4 basil leaves

PREPERATION

In a small or medium saucepan, bring 2-4 cups of water to a boil.
Turn off the heat and let the water come off the boil for about 30-60 seconds.
Drop your herbs into the water and let them steep for 5-10 minutes.
Sweeten to taste with some honey or maple syrup. For the kiddies’ sake, you will probably never put as much sugar in your homemade tea as you’ll find in over-the-counter manufactured cough syrups, so make it palatable enough for them to drink it up and hopefully ask for more.

Try these variations for other ailments:
For an upset stomach, add two cloves of garlic, a dried orange peel, and more mint.
For head congestion, use two ¼-inch rounds of fresh ginger and the juice of ½ a lemon.

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