PERFECT ICED TEA
Provided by Food Network Kitchen
Time 4m
Yield 8 cups
Number Of Ingredients 0
Steps:
- Hot-Brewed:
- Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
- Cold-Brewed:
- Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
- Sweet Teas:
- Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
- Orange Add 6 strips zest
- Blackberries 1 cup
- Cinnamon 2 sticks
- Lavender 3 tablespoons dried
- Vanilla 1 halved bean
- Mint 3 sprigs
- Ginger 1 cup sliced
- Lemon 8 strips zest
- Nectarine 1 cup chopped
- Cucumber 2 cups chopped
ICED TEA GRANITA
This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing. You can use any tea you like. Most of the prep time is just standing time and the cooking time is freeze time.
Provided by Annacia
Categories Frozen Desserts
Time P6DT35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place tea bags in a large bowl and pour boiling water over tea bags; steep 10 minutes.
- Remove and discard tea bags.
- Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat.
- Remove from heat; let stand 5 minutes.
- Add sugar mixture and fresh lemon juice to tea; stir to combine.
- Let cool to room temperature and pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for 6 hours or until firm.
- Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
- Spoon into a container; cover and freeze for up to 1 month.
- Garnish with lemon slices and mint sprigs, if desired.
Nutrition Facts : Calories 115.1, Sodium 7.4, Carbohydrate 30.2, Sugar 26.7
TEA GRANITA WITH ROSE WATER AND BAKLAVA
Start making the granita a day ahead for this Middle Eastern dessert.
Categories Tea Dessert Freeze/Chill No-Cook Frozen Dessert Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Stir 5 cups water, sugar, and rose water in large pitcher until sugar dissolves. Add tea bags, pushing to submerge. Cover with foil; place on sunny windowsill. Let steep until tea is dark, at least 3 hours.
- Remove tea bags and discard. Mix half and half into tea. Pour mixture into 13x9x2-inch glass dish. Freeze until frozen around edges, about 1 hour. Coarsely chop mixture in dish. Freeze until almost solid, about 1 hour longer.
- Working in 2 batches, transfer granita to processor and blend until smooth. Return to same dish and freeze 1 hour. Repeat blending in 2 batches 1 more time. Freeze 1 hour.
- Using tines of fork, scrape granita in dish into flakes. Cover; freeze.
- Do ahead: Can be made 1 day ahead.
- Spoon granita into dishes; sprinkle with rose petals, if desired. Serve granita with baklava.
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GREEN TEA GRANITA RECIPE | MYRECIPES
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- Pour boiling water over tea bags and ginger in a medium bowl. Cover and let stand 5 minutes. Add honey and lemon juice; stir to combine. Strain tea mixture through a sieve into a bowl; discard solids. Cool completely. Pour mixture into an 8-inch square baking dish. Cover and freeze 8 hours or until firm.
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