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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