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Food & Entertaining

FRUITY ICED TEA WITH Flower Ice cubes

Author: Chef ALLAN SCHANBACHER
Issue: April, 2008, Page 260
Serves 4 to 6

2 quarts filtered water
4 mint tea bags
4 hibiscus tea bags (the chef recommends Celestial Seasonings’ Red Zinger) or raspberry tea bags
1 pint fresh raspberries, rinsed
1 pint fresh strawberries, rinsed, stemmed and sliced
3 oranges, 2 juiced and 1 halved and sliced thin for garnish
3 limes, 2 juiced and 1 halved and sliced thin for garnish
1/2 cup sugar or simple syrup (go to phgmag.com for simple syrup recipe)
8 sprigs fresh mint
Flower Ice Cubes


Photo By Werner Segarra
 
1. Bring water to a boil in a large pot and add tea bags. Transfer from heat and let tea bags steep 8 to 10 minutes, or until tea is brewed to the strength you prefer, then discard tea bags. Let cool. Add raspberries, strawberries and citrus juices to tea. Mix well. Stir in sugar or simple syrup. (If using sugar, stir until it has dissolved.)
2. Place mint and sliced citrus in a punch bowl or pitcher. Add tea and 1 or 2 large Flower Ice Cubes. Serve in tall glasses with several small flower ice cubes.

Flower Ice Cubes
Regular- and micro-size violet, pansy and/or rose blooms
Filtered water

To make a large ice cube for a punch bowl, fill a pint-size plastic container half-full with water. Add 2 to 6 regular-size blooms and push them under water to submerge. Place container in freezer on a flat surface for 1 hour. Remove container from freezer and fill with more water, leaving a 1/2-inch space at the top. Place in freezer until completely frozen, about 12 hours.

For small ice cubes, fill an ice cube tray half full with water; add 2 to 6 micro blooms in each cavity; freeze 30 minutes; fill each cavity to the top with water, and place in freezer again until frozen. 

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