By Kathryn Rem
GateHouse News Service
Tue Sep 16, 2008, 11:22 AM PDT
SPRINGFIELD, Ill. -
Just because the temperature outside is dropping doesn’t mean you have to put the iced tea pitcher away. It’s a beverage that can be enjoyed year-round, especially if it’s kicked up with unexpected flavors.
Black currant is the top choice of Shannon Brooks, co-owner of tearoom Tea-Licious in Springfield.
“If you’re going to use a flavored teabag, I suggest orange pekoe or black currant,” she said, noting their intense, crisp, fruit flavors.
But additives can punch up tea, too. Brooks stirs in flavored syrups.
“One of our most popular is coconut. In the summer, we sell a lot of peach and watermelon tea,” she said. She uses Torani syrups for flavoring. (They are sold at Tea-Licious and some grocery and specialty stores.)
Classic iced tea isn’t hard to make. Here are instructions, courtesy of Cook’s Illustrated magazine:
Heat 5 tea bags and 1 quart of water in medium saucepan over medium heat until dark-colored, very steamy and small bubbles form on bottom and sides of pan, 10 to 15 minutes. (An instant-read thermometer will register about 190 degrees.)
Off heat, steep for 3 minutes (no longer or tea may become bitter). Remove and discard tea bags; pour tea into pitcher.
Stir in 1 to 6 tablespoons sugar, if desired, until sugar is dissolved and desired sweetness is reached. Stir in a quart of ice cubes until melted. (For stronger tea, reduce ice to 3 cups.) Serve in ice-filled glasses garnished with lemon slices.
Alternately, Brooks suggests heating the water in a pan or teapot and then pouring it over the teabags and letting it steep for an hour or more. She also cautions about using plastic pitchers.
“Put it in a glass pitcher. A lot of people put it in plastic pitchers, but it leaves an odd taste sometimes.”
Hot tea can turn cloudy when cooled too quickly.
“The best way to let it cool is to let it sit out at room temperature. If you put it in the refrigerator too soon, it clouds up,” Brooks said.
When consumed without milk, sugar or other additions, tea has no calories. It’s a natural source of antioxidants, called flavonoids, which help to reinforce the natural defenses of the body. And it pairs well with other flavors.
“There are all kinds of way you can jazz it up,” Brooks said.
Recipes are from Lipton Tea.
Rosemary-Laced Lemonade Tea
1 bottle (16 ounces) white tea with tangerine
2 cups chilled lemonade
2 large sprigs fresh rosemary (about 6 inches each)
In glass pitcher, combine all ingredients. With wooden spoon, crush rosemary against side of pitcher. Chill at least 1 hour. Serve in ice-filled glasses and garnish, if desired, with additional rosemary.
Variation: For a refreshing summertime cocktail, stir in 1/4 cup vodka.
Makes 4 servings.
Sparkling Sangria Tea
3 cups boiling water
2 family-size tea bags or 5 regular-size tea bags
1/3 cup sugar
2 cups chilled purple grape juice
1 medium orange, sliced
1 medium lemon, sliced
1 medium lime, sliced
Chilled club soda
In teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; stir in sugar and cool.
In large pitcher, combine tea with remaining ingredients except soda; chill at least 2 hours. Just before serving, add a splash of soda. Pour into ice-filled glasses and garnish, if desired, with additional orange, lemon and lime slices.
Makes 8 servings.
Mint-Tea Lemonade
2 cups boiling water
6 mint tea bags
1/4 cup sugar
2 cups prepared lemonade
1 small lemon, sliced
Pour boiling water over tea bags; cover and brew 5 minutes.
Remove tea bags and squeeze. Stir in sugar until dissolved; cool.
In pitcher, combine all ingredients. Serve over ice.
Makes 5 servings.
Basil Mo-Tea-Tos
1 large lime, quartered
6 large fresh basil leaves
1/4 cup sugar
1 bottle (16 ounces) green tea with honey
1 cup light rum
1 cup chilled seltzer
In glass pitcher, squeeze lime, then add basil and sugar. With wooden spoon, thoroughly crush against side of pitcher; add lime rinds. Stir in tea and rum. Just before serving, add seltzer and pour into ice-filled glasses. Garnish, if desired, with additional basil leaves.
Makes 4 servings.
Strawberry Frostea
4 cups ice cubes
1 pint strawberries, hulled and sliced
3/4 cup lemon iced tea mix
1/2 cup water
In blender, combine all ingredients. Process until smooth. Serve in tall glasses and garnish, if desired, with fresh mint sprigs.
Makes 6 servings.
Mango Tea Slushie
1/3 cup green tea with honey and lemon iced tea mix
1 can (12 ounces) mango or papaya nectar
1/3 cup water
4 cups ice cubes
In blender, add all ingredients; process until smooth. Serve immediately. Garnish, if desired, with mint. Use more iced tea mix if a sweeter flavor is desired.
Makes 4 servings.
White Tea Island Mango & Peach Sangria
2 cups boiling water
6 white tea with mango and peach tea bags
1/4 cup sugar
2 cups pineapple juice
1 cup sliced mango
1 cup raspberries
1 cup sliced peaches
1 cup dry white wine
1/4 cup orange liqueur
Pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze, then stir in sugar; chill.
In large pitcher, combine tea with remaining ingredients. Chill 2 hours.
Makes 8 servings.
Kathryn Rem can be reached at kathryn.rem@sj-r.com or (217) 788-1520.
This was the first product made by Sarabeth in her home kitchen and it launched the entire Sarabeth "empire." A perfect blend of oranges, apricots and pineapple, it was described by Food and Wine Magazine as being "in a class by itself." Winner of the "Domestic Fine Food Award" and "Outstanding Classic Product Award"
New at Botany's Desire Tea Shop
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