Orange Tea Recipes

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

ORANGE TEA

Steps:

• In a large saucepan, combine water, orange juice concentrate, sugar, lemon juice and tea. Tie the cloves in a small cheesecloth bag; add to saucepan. Simmer, uncovered, for 15-20 minutes. Remove spice bag. Serve hot. Store leftovers in glass container in refrigerator.

ORANGE TEA WITH HONEY

Steps:

• In a medium saucepan, add the tea bags and water. Steep the tea bags for 3 minutes and then remove them from the pan. Stir in the orange blossom water and honey. Add the juice of the orange and lemon, as well as the peels. Bring to simmer and simmer for 10 minutes.
• Serve the tea in warm mugs with pieces of the orange and lemon peel as garnish.

PEACH ORANGE ICED TEA

Steps:

• Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon; add water and tea bags and stir. Refrigerate until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon.

ORANGE ICED TEA

Steps:

• With a vegetable peeler, peel each orange in a continuous spiral, removing only the outer colored layer of peel.
• In a large pitcher, pour boiling water over the tea bags and orange peel. Cover and steep 5 minutes. Remove tea bags. Chill tea mixture with peel in a covered container.
• To serve, remove the peel and pour iced tea over ice cubes in tall glasses.
• Sweeten to taste with honey (or brown sugar). Garnish with orange slices and fresh mint leaves, if desired.

ORANGE TEA CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. , Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.

ICED ORANGE TEA

Steps:

• Pour 4 cups boiling water over the tea leaves and orange rind in a heatproof bowl and let the mixture steep for 10 minutes. Strain the tea into a pitcher, add the orange juice, the lemon juice, and the sugar, stirring until the sugar is dissolved, and chill the mixture. Add the ginger ale, pour the mixture into tall glasses filled with ice cubes, and garnish each drink with 1 of the orange slices.

ORANGE CINNAMON HOT TEA

Steps:

• In a large mug or coffee cup prepare hot tea. (I microwave 10 ounces of water for 1 minute and steep 2 tea packets.)
• Stir in sugar and cinnamon.
• Cut 2 slices from orange and cut slices in half. Squeeze juice from remaining orange into cup.
• Enjoy!

CINNAMON AND ORANGE "TEA"

Steps:

• Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.