The Newnan Times-Herald

Food

Tea recipes to make at home


  • By The Newnan Times-Herald
  • |
  • Apr. 03, 2019 - 9:32 PM

Tea recipes to make at home

Photo courtesy of Alan Levine

Strawberry-green tea smoothie

Here are some recipes for teas and drinks inspired by the ones made by Shadeed Abdul-Salaam.

Orange Ice Tea

Ingredients:

Syrup:

  • 1 cup orange juice
  • 1/2 cup sugar

Tea:

  • 2 cups water
  • 7 black tea bags
  • 3 cups sparkling water, chilled
  • 1/2 small orange, thinly sliced
  • Ice
  • Fresh mint or basil sprigs, to garnish

Recipe:

  • Special equipment: a 60-ounce (7 1/2 cups) pitcher
  • For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
  • For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
  • To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

(Recipe courtesy www.foodnetwork.com)

Hibiscus Tea Sangria

Ingredients:

  • 1/2 cup simple syrup
  • 3 hibiscus tea bags
  • 2 bottles sauvignon blanc
  • 2 cups ruby red grapefruit juice
  • 1 1/4 cups pisco
  • 1 small mango, peeled, pitted and cut into small dice
  • 1 small orange, halved and thinly sliced
  • 1 cup raspberries or blackberries, or a mixture of both
  • Ice

Recipe:

  • Bring 18 ounces of cold water to a boil in a small saucepan. Add the tea bags and let steep for 10 minutes. Remove the bags and discard.
  • Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, pisco, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least four hours and up to 24 hours.
  • Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

(Recipe courtesy www.foodnetwork.com)

Strawberry-Green Tea Smoothie

Ingredients:

  • 1 green tea bag
  • 3/4 cup very hot water
  • 1 cup fresh strawberries, halved, plus one sliced strawberry for garnish
  • 1/4 cup lowfat milk
  • 1/2 lime, juiced
  • 1 tablespoon honey
  • 6 fresh mint leaves

Recipe:

  • Steep the tea bag for two minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least two hours.
  • Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry.

(Recipe courtesy www.foodnetwork.com)


Sparkling Peach Tea

Ingredients:

  • 1 ripe peach
  • 1/2 cup simple syrup
  • 1/4 cup lemon juice
  • 3 cups peach iced tea, chilled
  • 1 cup Prosecco, chilled (ginger ale can be substituted)
  • Lemon slices, for garnish

Recipe:

  • Cut the peach in half, remove the pit and dice the fruit. Put the peaches, Simple Syrup and lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture and the peach iced tea. Pour half of the peach tea mixture into ice cube trays and freeze. Chill the remaining peach tea mixture.
  • To make the cocktails: Fill four tall iced tea glasses with the tea cubes. Divide the peach tea evenly among the glasses. Top each with Prosecco (or ginger ale), garnish with a lemon slice and serve immediately.