Spiced Tea And Pomegranate Frappe Recipes

Steps:

• In a 5- or 6-qt. slow cooker, combine boiling water and tea bags. Cover and let stand 5 minutes., Meanwhile, place cinnamon sticks, ginger and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Discard tea bags. Stir in remaining ingredients; add spice bag. Cook, covered, on low until heated through, 2-3 hours. Discard spice bag. Stir before serving. If desired, serve with pomegranate seeds and lemon slices.

Steps:

• Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Steps:

• Place tea bags in a small bowl; add boiling water. Let stand for 15 minutes or until lukewarm. , Discard tea bags. Pour tea into a blender; add the remaining ingredients. Cover and process for 30-45 seconds or until smooth. Pour into chilled glasses; serve immediately.

Steps:

• In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.

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!

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!