Pomegranate Spiced Tea Food

POMEGRANATE SPICED TEA

Steps:

• In 4- to 5-quart slow cooker, stir together all ingredients except tea. Cut paper label from tea bags. Tie strings of bags together to keep bags attached; place in cooker.
• Cover; cook on High heat setting 4 hours.
• Remove tea bags; remove spices with small strainer.

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 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-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.

SPICED POMEGRANATE SYRUP

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

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!

SPICED PEARS AND POMEGRANATE

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.

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!

SPICED POMEGRANATE PUNCH

Steps:

• Cut pomegranates in half. Extract juice from seeds with a citrus juicer. Strain into a medium saucepan.
• Add cider, water, cinnamon and ginger. Cook over high heat until simmering, 5 to 6 minutes. Reduce heat; simmer gently for 15 minutes. Skim any foam that rises to the surface.
• Remove from heat. Discard cinnamon and ginger. Stir in orange juice. Serve warm.