TeaZoneLife | Tea Recipes
Sweet, spicy, refreshing and aromatic, this tisane is a blissful brew of rosemary, orange, cloves and honey.
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.
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.
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.
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.
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.
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.
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.
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.
Blend watermelon and apple juice until smooth. Add mint. Stir to combine. Place ice cubes in glasses. Top with watermelon mixture and serve.
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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