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1. Lavender Sorbet

2. Ruby Tea Biscuits

3. Blackberry Iced Tea

Book Description

Celebrate tea - the nectar of the gods - with an informative and lushly photographed salute to this incomparable beverage. More than 35 recipes for tea-related confections and parties help you plan special and fun occasions, including a wedding shower tea, Christmas tea, and tea party for children.

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Victoria The Pleasures of Tea: Recipes and Rituals

Authors: Kim Waller

Date: March 2005

ISBN: 1588164640

Publisher: Hearst

Paperback

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The rich, deep flavors of orange pekoe and Darjeeling teas both lend themselves to the tartness of blackberries, but don’t restrict yourself to this union. Try different kinds of fruit-and-tea combinations; for instance, sliced fresh peaches with amber-colored Formosa Oolong, whose taste has been likened to that of ripe peaches.

Makes about 4 servings

• 1/2 to 1 ounce pesticide-free marigold flowers

• 4 cups hot black tea, such as orange pekoe or Darjeeling

• 1 cup blackberries

• Honey, to taste

1. Remove the petals from the flowers. Place 3 to 4 petals in each compartment of an ice-cube tray. Fill the compartments halfway with water and freeze for at least 2 hours.

2. Fill each compartment to the top with water and freeze until solid.

3. In a medium-size bowl, combine the hot tea with the blackberries. Set aside to steep for 1 hour.

4. With the back of a wooden spoon, crush the berries against the side of the bowl. Pour the mixture through a fine-meshed sieve into a pitcher, pressing on the solids with the back of the spoon to extract all the liquid; discard the solids. Add honey to taste and chill for at least 2 hours.

5. Serve in tall glasses with the marigold ice cubes.

More From This Book:

1. Lavender Sorbet

2. Ruby Tea Biscuits

3. Blackberry Iced Tea

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