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Refreshing as Summertime


June 10 is Na onal Iced Tea Day. Brew some up and kick back.


Boston Iced Tea 1 gallon water 1 cup white sugar 15 tea bags 1 (12 fl uid ounce) can frozen cranberry juice concentrate


Put water in large pot, and heat on high un l boiling. Add sugar and s r un l dissolved. Add teabags and let steep un l desired strength is reached. S r in cranberry juice concentrate, and allow to cool.


Black Gold Tea 1 cup white sugar 1/4 teaspoon salt 1 cup hot water 6 cups brewed black tea, cold 2 cups orange juice 1/2 cup lemon juice 1 orange, sliced into rounds 1 lemon, sliced into rounds 1 lime, sliced into rounds


In a large pitcher, combine sugar, salt and hot water. S r un l completely dissolved. Sir in the tea, orange juice and lemon juice. Serve in tall glasses with ice and slices of citrus fruit.


Lemon Tea Cake


1 Earl Grey Tea bag 1/2 cup boiling water 6 tablespoons unsalted bu er 1/2 cup granulated sugar 2 eggs


1/4 cup bu ermilk or plain yogurt Zest of 1 lemon 1 1/2 cups plus 1 tablespoon all-purpose fl our


Preheat the oven to 350 degrees F. Soak tea bag in boiling water for 10 minutes. Melt bu er in a small saucepan or microwaveable bowl. Transfer bu er to a medium-sized mixing bowl. Allow bu er to cool, but not solidify. Beat the sugar and eggs into the bu er, followed by the bu ermilk and lemon zest. Remove tea bag from the water, pour the brewed tea into the bowl and s r together. Cut open the tea bag and add the tea leaves to the mixture. In a small bowl, combine the fl our, baking powder, baking soda, salt, poppy seeds. S r fl our combina on into wet ingredients un l just combined. Fold in the blueberries.


2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon poppy seeds (op onal) 1 cup fresh blueberries Glaze: 1/2 cup powdered sugar Lemon juice


Pour the ba er into a large, greased and fl oured loaf pan. Bake for 45-55 minutes, or un l a toothpick inserted into the center of the cake comes out clean. Leave to cool for 10 minutes in the pan before turning out onto a wire rack.


Make the glaze by s rring together the powdered sugar and just enough lemon juice to make a thick, pourable mixture (add the lemon juice slowly, s rring between addi ons). Pour over the warm cake and leave to cool and set.


Con nued on back page June 2015 - 11


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