Best Pomegranate Tea Recipes

TEA-SMOKED CHICKEN THIGHS WITH POMEGRANATE GLAZE

Steps:

• Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
• Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
• While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
• Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.

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.

GREEN TEA WITH LEMON AND POMEGRANATE

Steps:

• Cover green tea with boiling water, ginger, lemon wedges, pomegranate seeds, and honey. Let tea steep for 3 to 5 minutes and remove.

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.

CHAMOMILE-POMEGRANATE TEA

Steps:

• Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags.
• Steep 1 hour, or until cooled to room temperature.
• Remove and discard tea bags.
• Add pomegranate juice and Splenda, stirring until it dissolves.
• Serve over ice; garnish with mint sprigs.
• Makes 4, 1 cup servings.

GREEN TEA WITH LEMON AND POMEGRANATE

Steps:

• Cover tea with 2 cups near boiling water, ginger, lemon, pomegranate seeds, and honey. Let steep for 3 to 5 minutes and remove.

POMEGRANATE MAR-TEA-NI

Steps:

• In shaker filled with ice, add all ingredients. Shake well, then strain into chilled martini glass. Garnish, if desired, with lemon peel.
• Serving suggestion: Moisten rim of chilled martini glass with lemon wedge, then coat with colored sugar.

POMEGRANATE ICED TEA

Steps:

• Prepare tea and cool.
• Mix the rest of the ingredients.
• Pour over ice in an iced tea glass.
• Garnish with lemon wedge.

POMEGRANATE TEA

Steps:

• Bring water to rolling boil. Add seeds and turn heat to low. Simmer for about 3 minutes. Remove from heat and allow to steep 10-15 minutes. Strain and sweeten.
• This is good hot or cold.

HOT POMEGRANATE TEA

Steps:

• 1. Into a small pitcher, pour freshly-squeezed grapefruit juice. Add pomegranate juice, agave nectar, and boiling water. Stir vigorously until all the ingredients are well combined. Serve warm.

SPICED TEA AND POMEGRANATE FRAPPE

Steps:

• 1. Put juice in a small saucepan and add ginger, allspice, cinnamon, cloves and sugar. Stir.
• 2. 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.
• 3. Remove tea bags and let mixture cool to room temperature.
• 4. Strain liquid into a blender and discard spices. Add ice and half and half and blend on high until ice is crushed and mixture is thickened.
• 5. Pour into a glass and enjoy!

CHAMOMILE-POMEGRANATE TEA

Steps:

• Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags. Steep 1 hour, or until cooled to room temperature.
• Remove and discard tea bags.
• Add pomegranate juice and Splenda, stirring until it dissolves. Serve over ice; garnish with mint sprigs.

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!

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.

POMEGRANATE TEA

Steps:

• In a medium saucepan bring water and sugar to boiling. Remove from heat. Add tea bag. Allow to stand, covered, for 30 minutes. Remove tea bag. Add pomegranate juice and almond extract. Tea can be served hot or iced. Serve with lemon wedges; sweeten to taste with raw sugar or brown sugar.