Jasmine Ginger Tea Recipes

Steps:

• Put the jasmine tea and frozen berries into a large teapot. Add the cinnamon stick, star anise, cloves, ginger and orange. Fill the teapot with up to 1 litre water.
• Let it steep for 3-4 mins, then strain into teacups to serve.

Steps:

• In a large saucepan, combine water and ginger. Bring to a boil over high
• heat. Reduce heat and simmer, covered for 5 minutes.
• Remove from the heat and add tea bags. Cover and let steep for 5 minutes.
• Pour through a fine mesh sieve and discard ginger and tea bags. Measure
• exactly 3 1/2 cups of the liquid (add water if there is not enough
• liquid).
• Pour into a large saucepan and stir in lemon juice. Stir in
• pectin until dissolved. Bring to a full rolling boil over high heat,
• stirring constantly.
• Add sugar in a steady stream, stirring constantly. Return to a full
• rolling boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
• Remove from the heat and skim off foam if needed. Ladle into prepared
• jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for
• 10 minutes. Adjust time according to your altitude.
• Serving suggestions: Use this jelly to glaze fruit flans or tarts.
• Variations: Jasmine Green Tea Jelly: Omit the ginger.
• Green Tea Jelly with Honey: Use regular green tea and replace 1/2 cup of
• the sugar with liquid honey. If desired, omit the ginger.

Steps:

• Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
• Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.

Steps:

• Combine ginger and tea concentrate while still hot and refrigerate for at least three hours.
• Strain and discard ginger.
• Pour concentrate and ginger ale into ice filled glasses.
• Makes 4 servings.
• * For recipes that call for tea concentrates: steep 12 tea bags in 4 cups of boiling water. Before removing, squeeze the tea bags to get all of the liquid. Cool the concentrate in the refrigerator at least 3 hours and keep up to 2 weeks.

Steps:

• Bring 10 cups water to a boil in a large saucepan. Place tea bags in a large heatproof container. Add boiling water, and steep for 3 minutes. Remove tea bags. Let cool completely.
• Meanwhile, bring sugar and remaining 1/2 cup water to a boil in a small saucepan, stirring, until sugar dissolves. Let cool completely.
• Stir together tea and 3/4 cup simple syrup, plus more if needed, depending on desired sweetness. Refrigerate for at least 1 hour. Divide among ice-filled glasses.