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TeaZoneLife | Tea Recipes


Rosemary & Orange Tisane

Sweet, spicy, refreshing and aromatic, this tisane is a blissful brew of rosemary, orange, cloves and honey.

  • 4 sprigs fresh rosemary
  • 8 strips orange peel
  • 8 cloves
  • 8 cups boiling water
  • 2 tbs honey
  • Orange rind, to serve
  • Fresh rosemary sprigs, extra, to serve

Place the rosemary, orange peel and cloves in a large teapot or heatproof jug. Pour over the boiling water. Set aside for 5 minutes to infuse. Divide the honey among teacups. Strain the tisane among the cups. Add a strip of orange rind and an extra rosemary sprig to each cup to serve.

Jasmine Ginger Tea

  • 4 jasmine green tea teabags
  • 4 cups boiling water
  • 4cm piece ginger, peeled, thinly sliced

Place teabags in a heatproof jug. Pour over boiling water. Add ginger. Stir to combine. Brew tea for 10 minutes. Discard teabags. Strain tea and serve. For a stronger ginger flavour, don't strain tea before serving.

Hot Orchard Tea

  • Fresh pot of Twinings Russian Caravan Tea
  • Equal quantity of apple juice
  • 1 apple, thinly sliced

To make a fresh pot of tea, always empty the kettle before filling it with freshly drawn cold water. Rinse your teapot with hot water to ensure the water stays at boiling point when it touches the pot. Use 1 teaspoon of Russian Caravan Tea per person, plus 'one for the pot' (when using tea bags, the same rule applies). Pour the water over the tea as soon as it boils. Brew for 3-5 minutes, then stir.
Serving suggestion: Pour the freshly brewed tea into a large saucepan and add the apple juice. Heat gently, but do not allow to boil. When hot, serve with apple slices floating on top. This is a perfect, refreshing drink on a cold winter's afternoon with friends.

Lemon, Mint and Passionfruit Iced Tea

  • 8 Dilmah black tea bags
  • 2 liters boiling water
  • 2/3 cup caster sugar
  • 1/2 cup lemon juice
  • 3/4 cup orange juice
  • 4 passionfruit, halved
  • 1/2 cup small fresh mint leaves
  • 1 lemon, scrubbed, thinly sliced
  • 1 orange, scrubbed, halved, thinly sliced ice cubes, to serve

Place tea bags in a large, heatproof jug. Add boiling water. Stand for 3 minutes. Remove and discard tea bags. Add sugar. Stir until dissolved. Stir in lemon juice, orange juice and passionfruit pulp. Refrigerate until ready to serve. Add mint, lemon and orange slices. Serve over ice.
You could replace tea bags with 2 tablespoons black tea leaves in step 1. Stand for 3 minutes. Strain into a jug.

Cool Orange Rosehip Tea

  • 1 small orange
  • 3 rosehip tea bags
  • 1 whole vanilla bean
  • 5 cups boiling water
  • 2 tablespoons honey
  • ice cubes, to serve

Using a vegetable peeler, peel rind from orange in wide strips. Wrap orange in plastic wrap. Refrigerate until required. Using a knife, remove white pith from rind. Place rind, tea bags and vanilla bean in a large, heatproof jug. Add boiling water. Stand for 5 minutes. Remove rind, tea bags and vanilla bean. Add honey. Stir to combine. Cover and refrigerate overnight or until chilled. Chop reserved orange. Add to tea mixture. Serve with ice.

Kiwi, Lime & Mint Cooler

  • 1/2 cup caster sugar
  • 1/2 cup boiling water
  • 4 gold kiwi fruit
  • 4 green kiwi fruit
  • 1/3 cup lime juice
  • 1/2 cup mint leaves
  • 2 cups ice cubes
  • 1 cup sparkling wine or sparkling water

In a large jug, dissolve 1/2 cup caster sugar in 1/2 cup boiling water, then place in an ice bath or fridge to chill. Peel and roughly chop 4 gold and 4 green kiwi fruit, then blend until smooth with the cooled syrup, 1/3 cup lime juice, 1/2 firmly packed cup mint leaves and 2 cups ice cubes. Pour into a jug and top up with 1 cup sparkling wine or sparkling water, or divide among glasses and top up with wine or water. Serve with extra mint.

Minted Pimm's Cooler

  • 1/4 cup caster sugar
  • 30 large fresh mint leaves, torn
  • 2 cups lime cordial
  • Lime slices, to serve
  • Fresh mint leaves, extra, to serve
  • Ice cubes, to serve
  • 1.25 liter soda water, chilled
  • 2 cups Pimm's No. 1 Cup

Place sugar and mint in a mortar and pound with a pestle until coarsely crushed. Divide among serving glasses, stir in cordial. Divide lime slices and extra mint among the glasses and fill with ice. Top with the soda water and Pimm's to serve.

Vanilla Vodka & Ginger Cooler

  • 1/4 cup lime juice cordial
  • Ice cubes, to serve
  • 4 cups chilled ginger beer
  • 1 cup chilled vanilla-flavored vodka
  • Lime slices, to serve

Pour the cordial evenly among serving glasses and top with ice cubes. Pour over ginger beer and vodka. Garnish with a few slices of lime and serve immediately.

Watermelon Cooler

  • 800g seedless watermelon, peeled, chopped
  • 1/2 cup chilled apple juice
  • 2 tablespoons torn fresh mint leaves
  • Ice cubes, to serve

Blend watermelon and apple juice until smooth. Add mint. Stir to combine. Place ice cubes in glasses. Top with watermelon mixture and serve.

Quince Water

  • 1.25 liters sparkling mineral water, chilled
  • 1 quince
  • 5-6 whole cloves
  • 1 cup water

Bring one cup of water to boil. Slice the quince and add it to the boiling water, add the cloves and boil for 5 minutes. Let cool, strain and put it in a bottle. Add the mineral water and keep in the refrigerator.

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