Sweet Orange Tea Ii Recipes

SWEET CITRUS ICED TEA

Steps:

• In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. , Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice.

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.

ICED TEA II

Steps:

• In a large saucepan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 1 hour.
• In a large pitcher, combine the steeped tea and the sugar. Stir until sugar is dissolved, then stir in lemon juice. Refrigerate until chilled.

DREAMSICLE ICED TEA LATTE

Steps:

• Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract.
• Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.

AGAVE-SWEETENED ORANGE-ORANGE PEKOE TEA

Steps:

• • In a stockpot, combine the water and cinnamon sticks and bring to a boil. Remove from heat and immediately add the tea bags, orange juice, lemon juice, and agave nectar. Cover and let stand for 30 minutes.
• • Remove the lid, allow the tea to cool, and remove the tea bags with a slotted spoon.
• • To serve, ladle into pint-size canning jars filled with ice and garnish with orange wedges.

SWEET ORANGE TEA II

Steps:

• 1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.) 2. Place glutinous rice flour in a bowl. Mix with a small amount of water to form a stiff paste (add water gradually, one teaspoonful at a time). Roll the paste into small (3/8-inch) balls. 3. Bring remaining water to a boil then stir in sugar to dissolve. Drop flour balls in and continue boiling until they float and are soft. 4. Stir in orange pulp and juice cook only to heat through. Serve hot, in small bowls. VARIATION: * For the oranges, substitute 5 tangerines.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.