TEA T IME

MIX UP A BATCH OF CHILLED TEAS TO KEEP YOU AND YOUR GUESTS PER­FECTLY CHILLED AND HY­DRATED. RED SEAL HAVE SOME DE­LI­CIOUSLY HEALTHY TEAS THAT ARE EN­JOY­ABLE HOT OR COLD.

My Wedding - - FOOD & DRINK -

Green Tea San­gria: 3 cups of freshly brewed Red Seal 100% Pure Green tea (ap­prox. 3 tea bags) 2 cups of chopped fresh fruit 1 cup of cran­berry juice 1 cup of pineap­ple juice 1 cup of gin­ger ale Ice cubes Brew the Red Seal 100% Pure Green tea for 3-5 min­utes then, in a large carafe or bowl, add the chopped fruit, juices and gin­ger ale. Add ice cubes and en­joy. Iced Choco­late Tea: 2 Red Seal 100% Pure Green Tea bags 1tsp Co­coa Pow­der 2tsp Su­gar, honey or nat­u­ral sweet­ener Cold wa­ter Ice cubes Brew one cup of green tea for 3-5 min­utes. Dur­ing this time, mix to­gether in a small bowl or cup the co­coa pow­der, su­gar (or su­gar sub­sti­tute) and mix with enough cold wa­ter to make a thin paste. Re­move the tea bags and pour the brewed tea into a tall glass or jug. Stir in the co­coa paste, fill with cold wa­ter, then stir again. Add ice cubes and en­joy. Vi­ta­min-C Boosted Lemon & Gin­ger: 4 Red Seal Green Tea Lemon & Gin­ger tea bags 1 Red Seal Pep­per­mint Tea bag 500ml boil­ing wa­ter 2tsp black­cur­rant con­cen­trate 2tsp or­ange juice Steep the tea bags in the boil­ing wa­ter for 3-5 min­utes. Re­move tea bags, add black­cur­rant con­cen­trate and or­ange juice and stir well. Serve on ice for a re­fresh­ing cold drink. Dec­o­rate with lemon wedges and pep­per­mint leaves. Makes ap­prox. two cups. Gin­gery Green Tea Fizz: 4 Red Seal Green Tea Lemon & Gin­ger tea bags Cup of finely chopped crys­tallised gin­ger 3 cups chilled gin­ger ale Ice cubes Steep teabags in 1 cup of boil­ing wa­ter, then com­bine crys­tallised gin­ger with the hot tea con­cen­trate and chill for ap­prox. three hours. Re­move gin­ger and tea bags. Add gin­ger ale and serve in ice-chilled glasses. Makes ap­prox­i­mately one litre. Peachy Zinger: 6 Red Seal 100% Pure Green Tea Bags 6 cups of cold wa­ter 2 ripe peaches (pit­ted and sliced) Sweet­ener (honey, maple syrup, or your choice) Put sliced peaches into a saucepan, add cold wa­ter and bring to a brisk boil. Pour hot peaches and wa­ter over the teabags in a large teapot or pitcher. Steep for six min­utes then add sweet­ener. Al­low to cool, then re­frig­er­ate un­til thor­oughly chilled. Fill glasses with the peach tea, serve with a spoon and add a few peach slices and a sprig of mint to gar­nish. Serves six.

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