Sweet Orange Tea Ii Food

SWEET-AND-SOUR MIX II

Steps:

• Bring sugar and water to a boil, stirring until sugar is dissolved. Transfer to a metal bowl set in a larger bowl of ice and cold water to chill syrup quickly. Stir together 1 cup syrup and remaining ingredients in a pitcher.
• Sweet-and-sour mix can be made 1 day ahead and chilled, covered.

ICED TEA II

Steps:

• In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
• In a large pitcher, combine the steeped tea and the sugar. Stir until sugar is dissolved, then stir in lemon juice. Refrigerate until chilled.

DREAMSICLE ICED TEA LATTE

Steps:

• Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract.
• Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.

SWEET ORANGE TEA II

Steps:

• 1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.) 2. Place glutinous rice flour in a bowl. Mix with a small amount of water to form a stiff paste (add water gradually, one teaspoonful at a time). Roll the paste into small (3/8-inch) balls. 3. Bring remaining water to a boil then stir in sugar to dissolve. Drop flour balls in and continue boiling until they float and are soft. 4. Stir in orange pulp and juice cook only to heat through. Serve hot, in small bowls. VARIATION: * For the oranges, substitute 5 tangerines.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.