Posted by: cricky
Posted: 3rd Aug 2014
Lime Mint Iced Tea
simple iced tea, with a twang of lime and hint of mint. It's both sweet and tart at the same time. The lime juice will be much better flavoured if freshly squeezed.
• 1 quart water, boiling
• 4 tea bags
• 1 3/4 cups fresh mint leaves
• 1/4 cup sugar
• 1/4 cup lime juice
Mix tea bags, mint and sugar in hot water, and let steep for 15 minutes. Strain out the tea bags and mint leaves. Chill and add lime juice before serving.
Homemade Iced Tea
Serves 6 to 8
6 English Breakfast teabags
2 pints/1.2 litres boiling water
10fl oz/275ml freshly squeezed orange juice, chilled
squeezed juice of 1/2 lime
elderflower cordial mixed with soda water or sparkling mineral water. Float blueberries and mint leaves in it.
1/2 orange, sliced
1/2 lemon, sliced
2 level tablespoons caster sugar
about 12 sprigs of fresh mint
plenty of ice
• Firstly make up some very strong tea (use a ceramic teapot wherever possible) using the teabags and boiling water. Add the caster sugar and about a third of the mint and then give it a good stir. Leave to infuse for 15 to 20 minutes.
• Remove the tea bags and leave the tea until completely cold. Remove the mint sprigs.
• Part fill a large jug with ice and pour the cold tea into it. Now top up with the freshly squeezed orange juice, the lime juice and another third of the mint sprigs. Finally add the orange and lemon slices and then give it a really good stir.
• Serve the iced tea in tall glasses with lots of ice, decorated with a slice of lemon and small sprig of mint.
1 litre strong tea
1 cup sugar
1 or 2 cups cordial (lemon, lime or orange) - I use Roses Lime Cordial from the supermarket - put it in undiluted.
3 litres fruit juice (orange, grapefruit, pineapple)
Allow to cool.
3 litres lemonade
3 litres gingerale
TOTAL = 10 litres or 50 glasses
Make the tea, and after about 20 mins pour onto 1 cup sugar, and stir till sugar is dissolved. Add the cordial and fruit juices. Chill this mixture in two containers of equal amounts. When ready pour one container of mixture into punch bowl (or large mixing bowl) adding 1.5L of chilled lemonade and gingerale. Make up the second 'batch' when ready. You could make up the whole amount if you have a large enough bowl/bucket!
Peel a banana and add to a blender with crushed ice. Add pineapple juice, coconut cream and pour into punch bowl and add very cold lemonade.
2 quart pineapple juice
2 quart apple juice
2 quart orange juice
1 quart ginger ale
1 quart orange Sorbet
1 strawberry for garnish
Orange Liqueur Grand Marnier
1 large orange, preferably organic
44 coffee beans
6 tablespoons granulated sugar
1 quart clear vodka
Thoroughly scrub and dry the orange. Make slits in the orange with a sharp knife, pierce the orange all over. Place the coffee beans into the skin, embedding each bean into the orange.
Place the orange in a large glass jar. Add the sugar and the vodka. Cover securely. Turn the jar upside down and shake to help dissolve the sugar. Place in a cool, dry, dark spot. Shake the jar daily until the sugar is completely dissolved.
Set aside for 44 days. During this time, the liquid will turn from clear to a pale orange and will take on a coffee-orange aroma. Can be stored indefinitely as is, or the liquid can be strained and placed in a bottle. Discard the orange and coffee beans.
The beautiful red-orange hue of this tasty tropical non-alcoholic cocktail is reminiscent of beachside sunsets.
* 1/2 cup cored, pared, and coarsely chopped fresh pear
* 1/2 cup water
* 2/3 oz passion fruit juice from concentrate
* 1/4 oz pomegranate juice
In blender, combine all the ingredients and puree until smooth. Pour into chilled glass and serve. Reply