Black Currant Ice Tea Recipes

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.

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.

Steps:

• Place tea bags, mint and lime in large measuring cup or teapot; cover with boiling water and steep for 10 minutes.
• Strain into large pitcher. Stir in SPLENDA® Granulated until dissolved.
• Stir in mango juice; serve over ice.

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.

Steps:

• Mix the tea and apple juice together and pour over ice in a tall glass. Garnish with apple or orange slices, depending on your taste.

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.

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.

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.