Sparkling Tamarind Tea Food

SPARKLING PEACH TEA

Steps:

• Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. (It will make about 1 1/2 cups. Store extra syrup covered in the refrigerator up to 1 month.)
• Make the tea: Steep all the tea bags in 3 cups hot water for 10 minutes. Remove the bags and add 2 cups cold water. Put the chopped peach, 3/4 cup simple syrup and the lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture and the iced tea. Pour half of the peach tea into ice cube trays and freeze until solid. Refrigerate the remaining peach tea.
• Make the cocktails: Fill 6 tall glasses with the peach tea ice cubes. Divide the peach tea evenly among the glasses. Top each with the prosecco and a lemon slice and serve.

SPARKLING TAMARIND TEA

Steps:

• Combine the water and sugar in a small saucepan. Bring to a boil, then remove from the heat, add the tea bags, and let steep for 5 minutes.
• Remove the tea bags, and pour 1/3 cup of the hot tea into a separate bowl. Add the tamarind paste, stir to dissolve, and then strain the mixture back into the tea. Let the syrup cool to room temperature.
• This syrup will keep in the refrigerator for up to 2 months.

SPARKLING PEACH TEA

Steps:

• Cut the peach in half, remove the pit and dice the fruit. Put the peaches, Simple Syrup and lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture with the peach iced tea. Pour half of the peach tea mixture into ice cube trays and freeze. Chill the remaining peach tea mixture.
• To make the cocktails: Fill 4 tall iced tea glasses with the tea cubes. Divide the peach tea evenly among the glasses. Top each with Prosecco, garnish with a lemon slice and serve immediately.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

SPARKLING PEACH TEA

Steps:

• Place drink mix in large plastic or glass pitcher.
• Add water; stir until mix is dissolved.
• Stir in ginger ale just before serving.
• Pour over ice cubes in eight tall glasses.

SPARKLING SUMMER TEA

Steps:

• Pour 1 quart boiling water over tea bags; cover and steep 15 minutes.
• Remove tea bags, squeezing gently.
• Stir in sugar, lemonade concentrate and 1 quart water; stir until sugar dissolved; chill.
• When ready to serve, stir in ginger ale and serve over crushed ice.