Earl Grey Spritzer Recipes

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EARL GREY TEA AND BLUEBERRY SPRITZER



Earl Grey Tea and Blueberry Spritzer image

Just five simple ingredients make this sophisticated and beautiful summer drink. The iced tea and simple syrup can be made ahead and refrigerated for up to a week. Keep them on hand, then just pop open a bottle of sparkling wine and mix the drinks when guests arrive.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

6 Earl Grey tea bags
1/2 cup sugar
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
2 cups blueberries
Sparkling wine, cold

Steps:

  • Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes.
  • Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes.
  • Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine.
  • To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.

EARL GREY CHAMPAGNE SPRITZER



Earl Grey Champagne Spritzer image

This is a Bobby Flay recipe from the Cooking Channel. It sounds divine. I found it on the Cooking Channel's website on a list of Best Brunch Beverages. Alas, the recipe doesn't tell you how to use the champagne, so I added that part of the instructions myself. Also note that you can use sparkling wine in place of the Champagne if you prefer.

Provided by CorriePDX

Categories     Beverages

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 4

1 cup sugar
2 earl grey tea bags
10 ounces champagne, very cold
2 thin lemon slices

Steps:

  • Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.).
  • Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
  • Carefully pour 5 ounces of champagne or wine into each flute.

Nutrition Facts : Calories 509.6, Sodium 8.5, Carbohydrate 104.5, Fiber 0.2, Sugar 101.4, Protein 0.2

EARL GREY GINGER SPRITZER RECIPE - (4.8/5)



Earl Grey Ginger Spritzer Recipe - (4.8/5) image

Provided by sz8jm9

Number Of Ingredients 4

2 cup water, boiled
2 Earl Grey tea bags
16 ounces (1 1/2 bottles) good quality non alcoholic ginger beer, chilled
Fresh mint leaves

Steps:

  • To a heat proof bowl or pitcher, add the water and tea bags. Steep for 5 minutes. Refrigerate the tea until chilled for 2 hours. Fill a glass half full with ginger beer. Tilt the glass and slowly pour the tea down the inside until full. Garnish with mint leaves.

EARL GREY TEA AND BLUEBERRY SPRITZER



Earl Grey Tea and Blueberry Spritzer image

Number Of Ingredients 0

Steps:

  • Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes.Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes.Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine.To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 125

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