Our delightful customers at The Twiggery have been gracious enough to share favorite recipes with us over the years and many of these recipes have quickly found themselves added to the pages of our personal cookbooks. Being tea enthusiasts, we love having a tempting chilled tea offering to serve guests during summer parties instead of regular sweet tea. Here are a couple favorites we hope you will enjoy adding to your summer menu.
Almond Tea Punch (compliments of Jan in TX)
1 cup sugar
2 cups water
simmer above ingredients in small sauce pan on stove top, stirring constantly until dissolved. Cool.
Then add the following ingredients to sugar water mixture:
5 tablespoons instant tea
4 cups water
1 tablespoon almond extract
1 tablespoon vanilla extract
Mix well, then add:
1 – 12 oz can frozen pink lemonade, thawed
2 quarts water
Mix and serve chilled.
Ginger Iced Tea
(compliments of Ms. Glover and the San Francisco Examiner – at least 20 years ago)
This tea is a beautiful amber color so I recommend serving it in a clear server and glasses.
16 tea bags
1 lemon- grate the rind
1/2 teaspoon ground ginger
1 nectarine, pitted and sliced
1 cup sugar
In a small bowl combine the sugar, ginger and lemon rind. Let sit at room temperature for one hour then refrigerate. At that time, add the teabags to 2 quarts of cold water and place in refrigerator with 2/3 cup of the ginger flavored sugar. Add the nectarine. Remove tea bags after 6 hours.(Do not leave tea bags in longer than 6 hours or tea will have a slightly bitter taste. Let tea “marinade” at least 12 hours to blend flavors. Serve chilled with lemon, orange or maraschino cherry garnish and extra sugar on the side.