|Chinese Feasts & Festivals: A Cookbook|
|by S. C. Moey|
The rich culinary tradition of China is largely inspired by a calendar year filled with joyous occasions for eating, drinking and making merry.
Results 1 - 10 of 53 for mint tea
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Bring 1 quart ... Add 7 individual tea bags (the minute ... limeade. Mix thoroughly, add sugar to taste (about 1 cup). Stir until dissolved. Taste. Add mint.
Bring tea to a boil, ... storage cap and refrigerate, if serving cold. 1/2 cup fresh mint leaves may be substituted for tea bags (strain after steeping).
In small pitcher, place tea bags and mint; add boiling ... additional mint leaves if desired. Makes 6 (7 ounce) servings. Recipe may be doubled to serve 10-12.
Put the green tea in a tea ... boiling water for 5 to 10 minutes. Put mint leaves in the bottom of a cup or glass along with the sugar. Add tea and stir.
Pour boiling water over mint sprigs and tea bags. Steep 7 ... until sugar is melted. Add cold water. Stir well. Serve over crushed ice. Yield: 3 quarts.
Combine tea, mint leaves and 1/2 ... orange juice and sugar and enough water to make 2 quarts of liquid. Drain liquid and chill. Serve with sprigs of mint.
Bring 3 cups ... a boil. Add tea bags and mint, cover; let ... tea to remove leaves. Add remaining ingredients and fill with enough water to make 1 gallon.
Bring tea bags to boil in quart water. Steep with 3 cups sugar. Add lemonade and water amount on cans. Add mint extract.
Over tea and mint, pour boiling ... Bring to boil, stirring until sugar is dissolved, and then boil 5 minutes. Cool and store in refrigerator, ready for use.
Steep tea bags and mint leaves in boiling ... Add lemon juice, orange juice and cold water. Tastes best if chilled overnight, allows flavors to strengthen.
Result Page: 1
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