Tropical Strawberry Tea Food

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.

TROPICAL TEA

Steps:

• In a saucepan, bring the orange juice to a boil. Remove from heat and add all other ingredients except for lemon slices.
• Cover and let steep for 5 minutes or until desired strength. Remove tea bags allow to cool then chill.
• Strain and serve in glasses garnished with lemon.

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.

STRAWBERRY AND TROPICAL FRUIT SMOOTHIE BOWLS

Steps:

• Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner.
• Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside the strawberry trimmings. Pipe a line down the center of each strawberry with the melted chocolate and add dots on both sides of the line. Pipe some chocolate into the hulled center of each strawberry and attach a blueberry; let set.
• Puree the strawberry trimmings, frozen fruit blend, banana, coconut milk and honey in a blender until smooth. Divide between 2 bowls. Top with the coconut mixture and strawberry ladybugs.

TROPICAL STRAWBERRY

Steps:

• In a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

STRAWBERRY-GREEN TEA SMOOTHIE

Steps:

• Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.
• Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry

AUSTRALIAN TROPICAL TEA

Steps:

• Bring orange juice to a boil in a saucepan. Remove from heat and add all other ingredients except lemon slices.
• Cover and let steep 5 minutes or until desired strength.
• Remove tea bags.
• Allow to cool, then chill.
• Strain and serve in small goblets, garnished with lemon slices.

TROPICAL STRAWBERRY CREAM PIE

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.