Best Black Currant Tea Recipes

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BLACK CURRANT ICED TEA



Black Currant Iced Tea image

Categories     Tea     Non-Alcoholic     Low Sodium     Currant     Raspberry     Lime     Chill     Gourmet     Drink

Yield Makes about 4 cups

Number Of Ingredients 9

For the tea:
4 black currant tea bags
4 cups water
1/2 cup plus 1 tablespoon chilled simple syrup, or to taste
2 teaspoons raspberry vinegar
1 lime, cut into 4 wedges
For the syrup:
1 1/3 cups sugar
1 1/4 cups water

Steps:

  • To prepare the tea:
  • Put tea bags in a heatproof pitcher.
  • In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
  • Stir in syrup and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses.
  • To prepare the syrup:
  • In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.

BLACK CURRANT ICE TEA



Black Currant Ice Tea image

Provided by Food Network

Categories     beverage

Yield 10 servings

Number Of Ingredients 4

5 tea bags
2 quarts water
1/2-cup black currant syrup
ice, desired amount

Steps:

  • Bring water to a boil. Steep tea according to package directions. Let cool to room temperature. Pour tea into a pitcher filled with ice. Add flavored syrup and stir.

BLACK CURRANT TEA



Black Currant Tea image

Make and share this Black Currant Tea recipe from Food.com.

Provided by Calee

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

3/4 cup herbal tea, wild blackcurrant (I use Stash)
1 ounce Amaretto
1/2 ounce Grand Marnier

Steps:

  • In a tea cup or mug measure 1oz amaretto and 1/2 oz grand mariner.
  • Fill mug with 3/4 cup steeped black currant herbal tea.

Nutrition Facts :

BLACK CURRANT ICED TEA WITH CINNAMON AND GINGER



Black Currant Iced Tea with Cinnamon and Ginger image

Categories     Fruit Juice     Tea     Non-Alcoholic     Ginger     Iced Tea     Cranberry     Currant     Raspberry     Summer     Cinnamon     Boil     Bon Appétit     Drink

Yield Serves 8

Number Of Ingredients 9

6 cups water
12 wild black currant herbal tea bags
2 3-inch-long cinnamon sticks, broken in half
1 tablespoon (packed) minced peeled fresh ginger
6 tablespoons frozen raspberry-cranberry juice concentrate
1/4 cup sugar
Ice cubes
8 cinnamon sticks
8 crystallized ginger rounds

Steps:

  • Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
  • Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.

BLACK CURRANT OR BLUEBERRY ICED TEA



Black Currant or Blueberry Iced Tea image

By The Canadian Living Test Kitchen Rooibos tea a refreshing, caffeine free with a slightly nutty flavour that comes from the leaves of the South African red bush. Honeybush tea is similar but has a sweeter flavour. NOTE: Time to cook includes 2 hour refrigeration time.

Provided by Dreamer in Ontario

Categories     Beverages

Time 2h15m

Yield 8 cups

Number Of Ingredients 3

4 rooibos tea bags or 4 honeybush tea bags
2 cups black currants or 2 cups blueberries
1/2 cup granulated sugar

Steps:

  • Steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.
  • Meanwhile, in large saucepan, bring currants or blueberries, sugar and 1 cup water to boil.
  • Reduce heat to medium-low; simmer, stirring, until fruit breaks down (about 5 minutes).
  • Add to tea; let cool to room temperature (about 30 minutes).
  • Refrigerate until cold (about 2 hours).
  • Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear.
  • Serve with ice cubes.

ICED WHITE TEA WITH BLACK-CURRANT CORDIAL



Iced White Tea With Black-Currant Cordial image

Black-currant cordial highlights the delicacy of white tea.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups boiling water
1 tablespoon loose white tea (or 3 tea bags)
8 fresh thyme sprigs
Ice, for serving
1 tablespoon plus 1 teaspoon black-currant cordial
2 tablespoons plus 2 teaspoons Simple Syrup

Steps:

  • Pour water over tea and 4 thyme sprigs, and steep for 2 minutes. Strain, and then let cool. To serve, pour 1/2 cup tea over ice in 4 glasses, and stir 1 teaspoon cordial, 2 teaspoons syrup, and 1 thyme sprig into each.

BLACK CURRANT TEA WITH CINNAMON AND GINGER



Black Currant Tea With Cinnamon and Ginger image

Wonderful non-alcoholic summer drink, perfect for bbqs and get togethers. I've been making this since it came out in Bon Appetit in the late 90s. Cooking time includes chilling time.

Provided by plannermom

Categories     Beverages

Time 2h20m

Yield 1 pitcher, 8 serving(s)

Number Of Ingredients 9

6 cups water
12 wild black currant herbal tea bags
2 (3 inch) long cinnamon sticks, broken in half
1 tablespoon packed minced peeled fresh ginger
6 tablespoons frozen raspberry-cranberry frozen juice concentrate
1/4 cup sugar
ice cube
8 cinnamon sticks
8 pieces crystallized ginger, rounds

Steps:

  • Bring 6 cups water to boil in large saucepan.
  • Add tea bags, broken cinnamon sticks, and fresh ginger.
  • Remove from heat. Cover; steep 10 minutes.
  • Mix in juice concentrate and sugar. Chill until cold.
  • Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.).
  • Fill 8 wineglasses with ice. Pour tea mixture over.
  • Garnish with cinnamon sticks and ginger rounds.

Nutrition Facts : Calories 24.8, Sodium 5.5, Carbohydrate 6.4, Sugar 6.2

BLACK CURRANT TEA ICE CREAM



Black Currant Tea Ice Cream image

There's something about the slightly smoky, potent, and fruity flavor of black currant tea that makes it the perfect complement to chocolate (see Perfect Pairings, below). But if black currants aren't your cup of tea, substitute another aromatic infusion, such as Earl Grey, scented with bergamot, or smoky oolong instead.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
3/4 cup (150 g) sugar
1/4 cup (15 g) loose black currant tea leaves
5 large egg yolks

Steps:

  • Warm the milk, 1 cup (250 ml) of the cream, sugar, and tea leaves in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for 1 hour.
  • Rewarm the tea-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
  • Make Black Currant Tea and Chocolate Truffle Ice Cream by adding Dark Chocolate Truffles (page 211), or swirl this ice cream with Fudge Ripple (page 210) to make Black Currant Tea and Fudge Ripple Ice Cream.

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