Black Currant Ice Tea Food

BLACK CURRANT ICED TEA

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

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

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.

BLACK CURRANT TEA WITH CINNAMON AND GINGER

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.

ICED WHITE TEA WITH BLACK-CURRANT CORDIAL

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-APPLE ICED TEA

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.

BLACK CURRANT OR BLUEBERRY ICED TEA

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.

BLACK CURRANT MANGO ICED TEA

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.