Sparklingstrawberrytea Recipes
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY SPARKLE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites.
- Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold.
- Bake for 35 to 45 minutes in an unbuttered angel food cake pan.
- Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
- For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
- For the icing: Whip the cream with the powdered sugar until thick.
- To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
- Gently remove the section of cake between the cuts and pour in the strawberry mixture.
- Place the cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries.
- Refrigerate for 1 hour before serving.
SPARKLING RASPBERRY TEA
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
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
STRAWBERRY SPARKLER
Steps:
- Rinse, hull and slice berries. Spoon into sherbet dishes. Combine yogurt and sugar. Drizzle over berries.
Nutrition Facts :
ICED STRAWBERRY TEA
Strawberry season here coincides with the herald of the first day of summer and the conclusion of our school year. So it's no wonder that popular fruit is treasured in favorite recipes like this colorful and refreshing quencher.-Laurie Andrews, Milton, Ontario
Provided by Taste of Home
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
SPARKLING STRAWBERRY COCKTAIL
This is a refreshing summer cocktail with fresh strawberries accented by sparkling wine.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 6
Steps:
- In a blender, puree strawberries and water until smooth. In a pitcher, combine strawberry puree, orange juice, sparkling wine, and orange slices, and stir gently. Serve garnished with mint sprigs.
Nutrition Facts : Calories 193 g
STRAWBERRY-BASIL ICED TEA
Strawberries and basil give nuance to iced tea. The drink is toted in an old-fashioned glass jar, with ice added just before serving. Small bags of pistachios are the perfect accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes.
- Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries (with syrup) and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.
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