These recipes initially appeared within the July~August 2012 Issue of Tea Magazine.

Peach Oolong and Bourbon Pop

The pure finishes of stone fruits to be present in Oolongs are performed up right here on this enjoyable ice pop. The Oolong tea and the bourbon each give depth and complexity to this pop, turning it into extra of an grownup deal with.

Yield: 10 pops, assuming 2.5 ounce molds

  • 1.25 lbs peaches or nectarines (roughly 5 medium sized peaches)
  • 2 cups of water, divided
  • 1 cup sugar
  • four teaspoons of oolong tea leaves
  • 2 tablespoons bourbon
  • 2 tablespoons of recent squeezed lemon juice

Stir 1 cup water and the sugar in a saucepan. Bring to a boil and scale back to simmer till a lightweight syrup is shaped, roughly 10 minutes. Remove from warmth and stir in two teaspoons of the tea leaves. Let cool, then pressure properly.

Bring remaining cup of water to a boil and pour over the remaining 2 teaspoons of tea leaves. Steep for five minutes and pressure properly. Discard the tea leaves.

Wash and pit the peaches leaving the skins on. Puree in a meals processor till clean. You ought to have roughly 2 cups of puree.

Transfer to a bowl and stir in 3/four cup of the Oolong syrup, the bourbon, the recent lemon juice, and a pair of tablespoons of the double energy steeped Oolong tea. Taste and regulate sweetness by including extra syrup or steeped tea as wanted. Keep in thoughts that it ought to taste a bit of sweeter than you need the ultimate pop to taste as freezing will tone down the sweetness. Optionally, use the egg check and regulate as wanted.

Pour into your Popsicle molds or paper cups. If the mildew stabilized the stick in place, the Popsicle sticks must be inserted right now, and the molds positioned within the freezer to freeze absolutely. If the mildew chosen is not going to maintain the stick firmly in place, freeze for an hour first, then insert the sticks and freeze till absolutely stable.

Mango Woodruff Sorbet

Award profitable Pastry Chef Jiho Kim of Boston’s L’Espalier typically works with tea or natural infusions. This fantastic sorbet debuted this previous summer time within the restaurant as a part of a fancy multi-component dessert. The taste mixture is so recent and interesting nonetheless that it may possibly stand fantastically on it’s personal. One of the opposite elements that graces his dessert is a crumbled matcha sable that he has been variety sufficient to share with us as properly.

Yield: 1/2 gallon sorbet

  • Three 1/Three cups mango puree
  • 2 1/2 cups water
  • 2 teaspoon dried Sweet Woodruff blossoms
  • 5 1/four cups white sugar
  • Three tablespoons of recent squeezed lemon juice

Bring water to a simmer in a big saucepan. Add the Sweet Woodruff.

Let steep to taste, roughly 15 minutes. Strain and return woodruff infusion to the pan.

Whisk in sugar, lemon juice and mango puree. Bring to a rolling boil, stirring continually. Remove from warmth and let cool.

Freeze, following the instructions of your ice cream freezer. Serve optionally garnished with matcha sable crumbs.

Note: Sweet Woodruff is an excellent natural infusion, which was loved traditionally, however has not but come absolutely again into widespread use. As early because the 13th century, the herb, then referred to as Wuderove was gathered for its aroma, taste and medicinal worth. If your native tea purveyor doesn’t carry it, it may be discovered simply on-line. If you favor, this recipe is totally different, however nonetheless fantastic with the two teaspoons of Sweet Woodruff changed by 2 tablespoons of Chamomile blossoms.

Earl Grey Frappe

The bergamot in Earl Grey tea all the time pairs fantastically with chocolate and orange. This is another variation on that basic theme! In New England a Frappe is the identify given to what a lot of the world calls a milk shake. To an old-fashioned New Englander, a milk shake is simply that, milk shaken with a flavored syrup. A chocolate milk shake could be milk shaken with chocolate syrup. You can think about my shock after transferring to Boston a variety of years in the past and being served a ‘milk shake’ sans ice cream! For a variation, use vanilla ice cream with some added chocolate syrup together with your Earl Grey tea and orange juice.

Yield: 1 massive frappe

  • 2 massive scoops of your favourite chocolate icecream
  • 1/four cup or extra of triple energy Earl Grey tea, absolutely cooled
  • 1/four cup or extra of orange juice

Place the ice cream right into a blender and add 1/four cup every of the tea and orange juice. Blend till clean. Taste and add extra tea or orange juice as desired. If making this drink for an grownup viewers, think about including a big splash of Grand Marnier or Cointreau as properly.

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