VERY BERRY BLEND TEA
2 oz fresh raspberries (about 1/2 cup)
2 teaspoons dried lemongrass
2 teaspoons dried strawberry leaves
1 teaspoon dried hyssop leaves
1 teaspoon honey, or to taste
2 cups water, barely boiled
Place the fresh berries into teapot and mash lightly with a fork.
Add the lemongrass, strawberry leaves, and hyssop.
Pour the boiling water over the herbs, cover the pot and steep 10 minutes.
Strain, stir in honey until dissolved, and serve hot.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, May 19, 2008
Tea Recipe: Green Tea Ice Cream
Green Tea Ice Cream
1/3 cup water
1/3 cup sugar
2 teaspoon powdered green tea
1 cup heavy cream (whipping cream)
1 cup light cream (half and half)
Combine the water and sugar in a small saucepan over low heat,
stirring, until the sugar melts, and simmer the syrup for 5 minutes.
In a separate bowl, mix 1 tablespoon of the syrup with the powdered
green tea, then add that mixture to the syrup in the saucepan, and
stir until evenly mixed.
Add the light cream and heavy cream , pour into an ice cream freezer,
and freeze according to manufacturer's instructions.
1/3 cup water
1/3 cup sugar
2 teaspoon powdered green tea
1 cup heavy cream (whipping cream)
1 cup light cream (half and half)
Combine the water and sugar in a small saucepan over low heat,
stirring, until the sugar melts, and simmer the syrup for 5 minutes.
In a separate bowl, mix 1 tablespoon of the syrup with the powdered
green tea, then add that mixture to the syrup in the saucepan, and
stir until evenly mixed.
Add the light cream and heavy cream , pour into an ice cream freezer,
and freeze according to manufacturer's instructions.
Tea Recipe: Lemon Curd
Lemon Curd
c/o The Art of Simple Food, by Alice Waters
Makes 2 cups
Wash and dry:4 lemons
Grate the zest of one of the lemons on the small holes of a grater.
Juice the lemons; there should be about ½ cup juice.
Beat until just mixed:
2 eggs
3 egg yolks
2 tablespoons milk
1/3 cup sugar
¼ teaspoon salt (omit if using salted butter)
Stir in the lemon juice and zest and add:6 tablespoons butter, cut into small pieces.
Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, pour into a bowl or glass jars to cool. Cover and refrigerate.
http://otherpeoplesfood.blogspot.com/2007/12/meyer-lemon-curd-response-to-nightmares.html
c/o The Art of Simple Food, by Alice Waters
Makes 2 cups
Wash and dry:4 lemons
Grate the zest of one of the lemons on the small holes of a grater.
Juice the lemons; there should be about ½ cup juice.
Beat until just mixed:
2 eggs
3 egg yolks
2 tablespoons milk
1/3 cup sugar
¼ teaspoon salt (omit if using salted butter)
Stir in the lemon juice and zest and add:6 tablespoons butter, cut into small pieces.
Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, pour into a bowl or glass jars to cool. Cover and refrigerate.
http://otherpeoplesfood.blogspot.com/2007/12/meyer-lemon-curd-response-to-nightmares.html
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