California Ice Tea By Ina Garten Barefoot Contessa Recipes
CALIFORNIA ICE TEA BY INA GARTEN (BAREFOOT CONTESSA)
I watched Barefoot Contessa fix this today and since I had all ingredients on hand and it is HOT, thought I would fix it for our supper tonight. I sure am glad I did. This is awesome on a hot day. I hope you will try it too!
Provided by CindiJ
Categories Beverages
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
- Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
Nutrition Facts : Calories 75.7, Sodium 0.5, Carbohydrate 20.5, Fiber 0.3, Sugar 17.7, Protein 0.2
CALIFORNIA ICED TEA
Steps:
- Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
- Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
ICE CREAM SODAS - BAREFOOT CONTESSA / INA GARTEN
Another one of Ina's recipes... I watched her make this on her show and thought that it looked soo yummy for a (very :)) special treat. You can make as many or as few as you need. What's nice about this dessert is you can customize it for each person with whichever ice cream / sauce they prefer. It would be great for a crowd. I estimated the serving size to the sauces, but am not sure if it's right as I have not tried this yet - but wanted to put the recipe here for safekeeping.
Provided by megs_
Categories Frozen Desserts
Time 5m
Yield 8 sodas, varies
Number Of Ingredients 17
Steps:
- Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass.
- Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full.
- Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
- Chocolate Syrup:.
- Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
- Raspberry Syrup:.
- Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.
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