Rooibos Limeade Food

ROOIBOS LIMEADE

Steps:

• Combine sugar, ginger, 8 thyme sprigs, and quartered lime in a cocktail shaker. Muddle until lime quarters release their juices and ginger and thyme begin to break down. Add lime juice, stirring until sugar has completely dissolved. Strain mixture into a pitcher partially filled with ice, or divide evenly among 4 ice-filled glasses. Top with tea, stirring to evenly combine. Garnish with thyme sprigs, ginger slices, and lime wheels; serve.

ROOIBOS ICED TEA

Steps:

• Place teabags, lemon, mint leaves and sugar in a large pot, pour boiling water onto this and leave to steep.
• Stir occasionally until cold.
• Remove tea bags when tea is cold and refridgerate.

CHA YEN (THAI ICED TEA)

Steps:

• Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
• In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
• Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

LIMEADE

Steps:

• Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
• Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.