Sparkling Tamarind Tea Recipes

SPARKLING RASPBERRY TEA

Sparkling Raspberry Tea image

5-minute and 5-ingredient recipe! Raspberry juice lends fruity flavor to everyday tea.

Provided by Betty Crocker Kitchens

Categories Beverage

Time 5m

Yield 6

Number Of Ingredients 5

Ingredients

2 cups cold brewed tea
2 cups chilled raspberry or cranberry-raspberry juice
2 cups chilled sparkling water
Raspberries, lime slices or lemon slices, if desired
Fresh mint leaves, if desired

Steps:

In large pitcher, mix tea, juice and sparking water.
Serve tea over ice. Garnish with raspberries and mint leaves.

Nutrition Facts : Calories 40, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 8 g, TransFat 0 g

SPARKLING TAMARIND TEA

Sparkling Tamarind Tea image

Provided by Andrew Schloss

Categories Tea Non-Alcoholic Summer Tamarind Party Boil Drink

Yield Enough for 3 servings

Number Of Ingredients 5

Ingredients

Tamarind Tea Syrup
1 cup water
3/4 cup sugar
3 black tea bags
1 tablespoon tamarind paste

Steps:

Combine the water and sugar in a small saucepan. Bring to a boil, then remove from the heat, add the tea bags, and let steep for 5 minutes.
Remove the tea bags, and pour 1/3 cup of the hot tea into a separate bowl. Add the tamarind paste, stir to dissolve, and then strain the mixture back into the tea. Let the syrup cool to room temperature.
This syrup will keep in the refrigerator for up to 2 months.

SPARKLING SUMMER TEA

Sparkling Summer Tea image

Make and share this Sparkling Summer Tea recipe from Food.com.

Provided by ratherbeswimmin

Categories Beverages

Time 40m

Yield 3 quarts

Number Of Ingredients 6

Ingredients

1 quart boiling water
2 family-size tea bags
1/2 cup sugar
1 (12 ounce) can frozen lemonade concentrate, thawed and undiluted
1 quart water
1 (1 liter) bottle ginger ale

Steps:

Pour 1 quart boiling water over tea bags; cover and steep 15 minutes.
Remove tea bags, squeezing gently.
Stir in sugar, lemonade concentrate and 1 quart water; stir until sugar dissolved; chill.
When ready to serve, stir in ginger ale and serve over crushed ice.

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