Strawberry Tea Food

STRAWBERRY TEA RECIPE

Steps:

• Add water and ½ cup chopped strawberries to a medium-size saucepan and bring it to a boil over medium-high heat. Once the water comes to a boil, reduce the heat to low and simmer for 2-3 minutes.
• Switch off the heat and add green tea leaves to the pan. Cover the pan with a lid and let the tea steep for 2 minutes.
• Do not brew the tea for longer, otherwise, it may turn bitter. I personally feel 2 minutes is a perfect brewing time.
• Add honey and mix well.
• Divide the remaining ¼ cup chopped strawberries in between 4 serving cups.
• Strain the tea in the cups using a tea strainer and discard the cooked strawberries.
• Serve immediately.
• Once the tea is ready, strain it and cool it to room temperature. Refrigerate for 1-2 hours.
• Add chopped strawberries and 1-2 lime slices to 4 serving glasses.
• Fill the glasses with ice cubes.
• Pour the tea over ice and serve immediately.

STRAWBERRY TEA RECIPE

Steps:

• To make strawberry tea, Mix water and 1/4- 1/2 cup strawberries in a saucepan and gradually bring to a boil. If you are using dried strawberry leaves, then bring water to a boil separately and add 2 teaspoons of dried strawberry leaves to an infuser or teapot.
• Pour the hot water over the leaves and steep for 10 minutes.
• Strain out the leaves and serve warm.
• If iced tea is desired, pour the tea over ice cubes and store in the refrigerator for 30 minutes.

ICED STRAWBERRY TEA

Steps:

• Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.

STRAWBERRY TEA BREAD

Steps:

• In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
• In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
• Beat in the almond extract.
• Stir together the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the butter mixture alternately with the buttermilk, making three additions of the flour mixture and two of buttermilk.
• Gently fold in the strawberry mixture.
• Spoon into 2 greased and floured 8x4-inch loaf pans.
• Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
• Let cool in the pans on racks for 10 minutes.
• Remove from the pans; let cool completely in racks.

REFRESHING STRAWBERRY ICED TEA

Steps:

• Take 5 strawberries out of the bag and set aside.
• With the remaining berries, blend in a blender or food processor until smooth.
• Strain the pureed berries, discard seeds.
• Mix together pureed strawberries, tea, lemon juice, and desired amount of sugar.
• Chill until ready to serve.
• Serve with ice and reserved berries as garnishes.

STRAWBERRY TEA COOKIES

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. In a small bowl, combine dough and almonds. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Cut out the centers of half of the cookies with a 1-in. round cookie cutter (discard centers). , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , Spread each whole cookie with 1 teaspoon of jam; top with remaining cookies. Sprinkle with confectioners' sugar.