EARL GREY ICED TEA
Provided by Giada De Laurentiis
Categories beverage
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the syrup: In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring occasionally, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- For the tea: In a medium saucepan, bring the water to a boil over medium-high heat. Add the tea bags and lemon slices. Let the mixture cool to room temperature, about 1 hour. Remove the tea bags and discard.
- Pour the syrup and tea mixture into an ice-filled pitcher. Pour into glasses and add a splash of sparkling water. Garnish with lemon slices and serve.
EARL GREY TEA JELLY
The smell of Earl Grey steeping on the countertop will make your mouth water!
Provided by Annemarie Fussell
Categories Jams & Jellies
Time 55m
Number Of Ingredients 5
Steps:
- 1. Steep 12 Earl Grey tea bags in boiling water for 30 minutes. Discard tea bags, measure water again, adding water to tea to make 2 cups.
- 2. In jelly pot, bring tea, lemon juice, and pectin to a hard boil.
- 3. Add sugar all at once, stir to completely dissolve.
- 4. Bring to a hard boil once again, and boil for a full minute. Pour mixture into 4 prepared 1/2 pint jars, and process in hot water bath for 5 minutes. Let cool completely on countertop before moving. Makes approx. 4 (1/2 pint) jars.
LORD GREY'S PEACH PRESERVES
Provided by Kevin West
Categories Condiment/Spread Tea Fruit Mother's Day Peach Summer Anniversary Shower Edible Gift Potluck Boil Bon Appétit
Yield Makes 2 pints
Number Of Ingredients 4
Steps:
- Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3" slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.
- Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don't run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
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