Pomegranate Spiced Tea Recipes

POMEGRANATE-MINT ICED TEA

Steps:

• Bring 3 1/2 cups water to a boil. Remove from the heat, add 4 peppermint tea bags and steep 3 minutes. Remove the tea bags and gently squeeze out the liquid; pour the tea into a pitcher. Stir in 3 cups cold water, 1 1/2 cups pomegranate juice and 1/4 cup honey. Chill. Serve over ice with mint leaves.

HOT SPICED TEA

Steps:

• In a large saucepan add the water and bring to a boil over medium-high heat. Remove from the heat and add the tea bags, cinnamon and cloves. Let steep, covered, for 20 minutes. Strain and return the tea to the pan, discarding the solids. Stir in the pomegranate juice and apple cider. Cook over medium-low heat for 10 minutes. Reduce the heat to low and keep warm until ready to serve. When ready to serve pour into cups or mugs and garnish with cinnamon sticks and lemon slices, if desired.

POMEGRANATE ICED TEA

Steps:

• In a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint.

SHIRLEY TONIC

Steps:

• Bring cinnamon sticks, ginger, cloves, pomegranate juice, and sugar to a boil in a medium saucepan. Cook until reduced to 1½ cups, about 40 minutes. Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Let cool.
• To serve, pour 1 oz. pomegranate syrup into a tall ice-filled glass. Top off with club soda and stir to combine; garnish with a lemon twist.
• Do Ahead: Syrup can be made 10 days in ahead. Chill in an airtight container.

SPICED TEA AND POMEGRANATE FRAPPE

Steps:

• Put juice in a small saucepan and add ginger, allspice, cinnamon, cloves and sugar. Stir.
• Bring to a boil and boil 1 minute. Reduce heat and simmer, covered, 10 minutes. Add tea bags and simmer 2 minutes. Remove from heat and let steep 5 minutes.
• Remove tea bags and let mixture cool to room temperature.
• Strain liquid into a blender and discard spices. Add ice and cream and blend on high until ice is crushed and mixture is thickened.
• Pour into a glass and enjoy!

SPICED PEARS AND POMEGRANATE

Steps:

• Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

POMEGRANATE TEA

Steps:

• In a small saucepan, bring pomegranate and the water to a boil; reduce heat. Add mint, if using; simmer until fragrant and colorful, about 15 minutes. Stir in honey, if using; strain tea, and serve hot.