SIMPLE SYRUP FOR LEMONADE AND TANGERINEADE
Use this syrup with our Strawberry Hibiscus-Tea Lemonade or Jasmine-Tea Tangerineade. It can be doubled or tripled and kept on hand for up to a month.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month.
STRAWBERRY HIBISCUS-TEA LEMONADE
Juicy strawberries and floral hibiscus create a new jewel-toned spin on the Arnold Palmer -- a mix of tea and lemonade.
Provided by Martha Stewart
Categories Drink Recipes
Yield Makes 6 1/4 cups
Number Of Ingredients 6
Steps:
- Bring water to a simmer in a small saucepan. Remove from heat, add tea bags, and steep for 30 minutes. Discard tea bags, and pour tea into a pitcher. Let cool completely.
- Combine strawberries and sugar in a heatproof bowl set over a pot of simmering water. Heat until strawberries release their juices, about 25 minutes. Strain through a sieve into the pitcher. (Stir gently, but do not press strawberries or juice will become cloudy.)
- Add lemon juice and simple syrup to the pitcher, and stir to combine. Divide juice among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)
JACK AND JILL'S ICED JASMINE TEA
Jack and Jill should have gone up the hill to fetch a pail of this iced tea. The light floral notes of jasmine and the sweetness of the simple syrup make a refreshing combination.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h35m
Number Of Ingredients 4
Steps:
- Bring 10 cups water to a boil in a large saucepan. Place tea bags in a large heatproof container. Add boiling water, and steep for 3 minutes. Remove tea bags. Let cool completely.
- Meanwhile, bring sugar and remaining 1/2 cup water to a boil in a small saucepan, stirring, until sugar dissolves. Let cool completely.
- Stir together tea and 3/4 cup simple syrup, plus more if needed, depending on desired sweetness. Refrigerate for at least 1 hour. Divide among ice-filled glasses.
JASMINE TEA CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, loose jasmine tea leaves, whole milk, all purpose flour, dry milk powder, kosher salt, baking powder, baking soda, brown sugar, vanilla extract, large eggs, powdered sugar, edible flower, bundt pan
Provided by Bounty®
Categories Desserts
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Using a Bounty® paper towel, grease a 12-cup Bundt pan with 1 tablespoon butter.
- In a small saucepan, combine the jasmine tea leaves and milk. Bring to a gentle simmer over medium-low heat, being careful not to scald the milk. Remove the pot from the heat and let steep until cool, about 30 minutes. Strain the tea leaves from the milk and discard the leaves.
- In a medium bowl, whisk together the flour, milk powder, salt, baking powder, and baking soda.
- If your brown sugar has hardened, place the sugar in a small, microwave-safe bowl and place a damp Bounty® paper towel over the top. Microwave in 20-second intervals until sugar has softened, being careful not to melt the sugar.
- In a large bowl, combine the brown sugar, remaining 1 cup butter, and the vanilla. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing completely between each addition.
- Add half of the dry ingredients and mix until just combined. Add 1 cup of the jasmine milk, reserving the remaining ¼ cup, and mix until just combined. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
- Spoon the batter into the prepared Bundt pan. Tap the pan on the counter 3-5 times to release any air bubbles.
- Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool slightly, about 10 minutes, then invert onto a serving platter.
- Meanwhile, whisk together the remaining ¼ cup jasmine milk and the powdered sugar until smooth.
- Pour the glaze over the cake and garnish with edible flowers.
- Slice and serve.
- Enjoy!
JASMINE & GINGER TEA
Enjoy a warming pot of jasmine tea with chai spices including cinnamon, star anise, cloves and ginger. The addition of orange and berries adds a fruity tang
Provided by Miriam Nice
Categories Drink
Time 10m
Number Of Ingredients 8
Steps:
- Put the jasmine tea and frozen berries into a large teapot. Add the cinnamon stick, star anise, cloves, ginger and orange. Fill the teapot with up to 1 litre water.
- Let it steep for 3-4 mins, then strain into teacups to serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar
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