Blackberryicedteawithcinnamonandginger Recipes

BLACKBERRY ICED TEA WITH CINNAMON AND GINGER

Blackberry Iced Tea With Cinnamon and Ginger image

Any fruit flavored herbal tea bags would work in this. Prep time includes chilling. DO NOT USE BLACK TEA! Herbal tea only. (thanks, Ladypit, for this warning!)

Provided by Outta Here

Categories Beverages

Time P1D

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups water
12 herbal tea bags, blackberry
2 cinnamon sticks (3-inch long)
1 tablespoon fresh ginger, peeled and minced
1 cup Splenda sweetened cranberry juice
Splenda sugar substitute, to taste
ice, Crushed (as needed)
6 cinnamon sticks

Steps:

Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger.
Remove from heat, cover and let steep for about 15 minutes.
Add cranberry juice and sweetener to taste. Strain tea into a pitcher. Cover and chill overnight.
Freeze glasses prior to serving. Pour tea over crushed ice and serve garnished with cinnamon sticks.

BLACKBERRY-GINGER CLAFOUTI

Blackberry-Ginger Clafouti image

Provided by Aarti Sequeira

Categories dessert

Time 50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon sugar
1/2 cup flour (I use a gluten-free all-purpose flour)
Kosher salt
1 teaspoon grated fresh ginger
1/4 teaspoon store-bought or homemade garam masala, recipe follows
3 eggs
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup fresh blackberries (or any berry!)
Powdered sugar, for dusting
Whipped cream, optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

Preheat the oven to 350 degrees F.
Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! I do this by holding the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside.
Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy.
Arrange the blackberries in the bottom of the pie plate (I don't like it to look too uniform), and carefully pour the batter into the dish.
Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You'll know it's done when you insert a knife into the center and it comes out clean. Don't worry if certain areas puff up more than others as the clafouti cools on your counter it will even out.
Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired. I like it just the way it is when it comes out of the oven!
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

BLACKBERRY MINT ICED TEA

Blackberry Mint Iced Tea image

A spectacular garden summer treat that is very healthy and delicious. Blackberries are preferred, but you can use any typ berries. Using honey keeps it clean eating, but you can opt for sugar or Splenda if you prefer.

Provided by 2Bleu

Categories Beverages

Time 30m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 4

Ingredients

4 tea bags (Lipton preferred)
6 lemon balm leaves, whole (plus more for garnish, or mint)
1/2 cup honey, to taste
6 ounces fresh blackberries (plus more for garnish)

Steps:

In a large pot, boil 4 cups of water. Remove from heat, tear the mint leaves in half and add to the pitcher along with the tea bags. Stir gently, cover and let steep about 10-15 minutes.
Meanwhile, Puree blackberries in a blender or food processor, strain into a 2 quart pitcher (discarding pulp and seeds). Strain the water into the pitcher, discarding tea bags and mint. Add in honey, tasting and adjusting to your desired sweetness. Top with cold water to fill, stirring to incorporate.
Chill for at least 4-6 hours in the refrigerator. Serve over ice and garnish with a mint leaf and some blackberries.

BLACKBERRY ICED TEA WITH CINNAMON AND GINGER

Blackberry Iced Tea With Cinnamon and Ginger image

You can serve this as a diabetic drink if you use the sugar substitute. Carbohydrate count is 7 grams if you use the sugar substitute, otherwise it is about 28 grams using sugar.

Provided by Charlotte J

Categories Beverages

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups water
12 blackberry herbal tea bags
2 cinnamon sticks (3-inch long)
1 tablespoon minced fresh ginger
1/2 cup frozen cranberry juice concentrate
1/2 cup sugar or 1/2 cup sugar substitute, to taste
ice cube
6 cinnamon sticks

Steps:

Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger.
Remove from heat, cover and let steep for about 15 minutes. Add juice and sweetener to taste. Strain tea into a pitcher.
Cover and chill.
Pour tea over crushed ice and serve garnished with cinnamon sticks.

Nutrition Facts : Calories 113.8, Sodium 5.8, Carbohydrate 29.3, Fiber 0.1, Sugar 26.9

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