LWC - Memorial Day Drinks

Lisas's Weekly Coffee: Memorial Day Drinks


By Lisa Sandrino

Memorial Day kicks off Summer Season and when I think of Summer two fruits come to mind: watermelon and peaches. These are two of the most delicious and refreshing fruits that one can enjoy alone and in many recipes.

Have you ever tried grilled peaches? They make a wonderful summertime ice cream topping. How about a Peaches and Basil in a drink? How does that sound? "Delicious",then you will enjoy the Peach Basil Sangria or even the Peach Basil Iced Tea recipes featured below.

Maybe your palate craves watermelon, then you must try either the watermelon Margarita or the watermelon martini or even both. These drinks are perfect for your Memorial Day Barbecue and not only enjoy them all summer long.








Watermelon Margarita source: ehow.com

6 cups of seeded & blended watermelon
1/2 lime - juice
3 oz triple sec
6oz Tequila
honey
Mix together & add ice.








Peach Basil Sangria source: allrecipes.com

Serves: 4

Ingredients
3/4 cup white sugar
1 cup loosely packed fresh basil leaves
3 1/2 cups peach nectar
1/4 cup fresh lemon juice
1 (750 milliliter) bottle white wine such as Pinot Grigio
Directions
1.In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
2.Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.


Watermelon Martini source: youtube.com











Peach Basil Tea source: recipegoldmine.com

3 orange pekoe tea bags
1 cup loosely packed fresh basil leaves
4 cups water
3 1/2 cups peach nectar (canned in the juice section)
1/4 cup chilled simple syrup (equal amounts of granulated
sugar and water warmed to dissolve)

Put tea bags and basil in heatproof quart glass measure bowl. Bring water to boil and pour over tea and basil. Steep for 5 minutes.

Add simple syrup. Let cool to about room temperature and add peach nectar. Remove basil leaves.

Can be made 2 to 3 days ahead and kept chilled

Serve over ice with springs of fresh basil.

NOTE: Can also freeze peach slices and add as ice cube substitutes.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research and credit has been given to the source of the above recipes. Images are source of google and may or may not reflect the actual recipe

LWC - Delicious and Refreshing Summer Iced Teas

Lisa's Weekly Coffee: Delicious and Refreshing Summer Iced Teas

By Lisa Sandrino

Who doesn't enjoy a nice glass of refreshing Iced tea especially during those hot summer days? No one I know, that I can think of now, that's for sure! Everywhere we come across a variety of iced teas drinks from the regular sun tea and lemon tea to a mixed berry tea and even a spiced tea, the choices are limited as much as the choices of teas we find in the supermarket isles. I like to buy a variety of tea boxes mainly citrus and floral and enjoy creating my own personal iced tea. It's fun and sure is delightfully refreshing.

I also enjoy trying new recipes I come across and in these past few days I've tried the iced tea recipes below and believe me when I say: " I loved them all" !- from the Springtime Citrus Cooler to the Tropical Iced Tea, which by the way is my absolute favorite.

These iced teas are not only healthy and refreshing but they can be served any time of day or night and they do make a delightful compliment at those summer parties and barbecues. Simply awesome especially for Brunch!

SPRINGTIME CITRUS COOLER source:allrecipes.com
This is a very refreshing drink.



Ingredients
1 Earl Grey tea bag
1 medium orange, thinly sliced
3 tablespoons white sugar
1 teaspoon rose water (optional)
Directions
1.Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.








SPARKLING JASMINE ICED TEA source:coffeetea.about.com
A refreshing sweet and floral tea

Ingredients:
•4 cups water, boiling
•3 tbs loose jasmine tea
•1 cup brown sugar
•1 1/4 cups sparkling water
Preparation:
Dissolve sugar in 3/4 cup of water, and boil gently until a syrup has formed. Set aside and let cool. Steep the jasmine tea in the remaining 3 cups of hot water for around 6 minutes. Strain out tea, and let cool slightly. In a pitcher, combine syrup and tea. Stir or whisk until fully blended. Add sparkling water and cool thoroughly. Serve over ice. Can be served with cinnamon sticks, lemon






TEA SANGRIA source:teamuse.com


Do you like sangria but don't want the alcohol? Make a Tea Sangria! Start with your favorite black iced tea, and then add sliced fresh fruit like oranges, limes, whole berries, and chill in the refrigerator until ready to serve. Great to look at, and delicious to drink, too.

Ingredients:


One gallon spring water and 8 to 10 teabags of tea or 8 heaping teaspoons of loose-leaf black tea.
Two cups fresh fruit e.g. thin rounds of sliced oranges, limes, lemons; peeled and sliced kiwi, berries, washed and dried, with stems removed; quarters of cored pears, Asian pears, or apples.

Directions:


In a large pot, heat the water to almost boiling, then brew the tea for five minutes or longer, to taste.
Make ice cubes of brewed tea, water or juice.
Chill glasses pitcher in the freezer.
When ready to serve, put tea cubes in pitcher, add fruit, then pour brewed tea over all and serve in chilled glasses.
Garnish with a wedge of lime or orange.







LEMON VERBENA MINT HERB TEA source: simplyrecipes.com



1/2 cup of fresh mint leaves (not the stems, they're bitter), rinsed, lightly packed (about 20 leaves)
1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
2 cups of water

Method
Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.

Makes 2 cups.







MINT ICE TEA source:cooks.com

7 tea bags
1 sm. can frozen lemonade
1 sm. can frozen limeade
1 c. sugar
Fresh mint

Bring 1 quart water to a boil. Add 7 individual tea bags (the minute the water comes to a boil remove from heat and put in tea bags). Set aside to steep for 7-8 minutes, remove tea bags. Fill a one gallon container half full of cold water. To cold water add cans of lemon and limeade. Mix thoroughly, add sugar to taste (about 1 cup). Stir until dissolved. Taste. Add mint.




TROPICAL SUN ICED TEA source:cdkitchen.com

2 Orange Spice tea bags (Celestial Seasonings or whatever)
2 Blackberry tea bags
2 Raspberry or Cranberry tea bags
2 Apple Spice tea bags
1 gallon water
1 sprig fresh mint
2 lemon wedges
2 orange slices
2 lime wedges
1 cinnamon stick
4 whole cloves


Directions:

Add tea bags and water to clear, one-gallon jar; leave strings and tags hanging outside jar. Add fruit wedges, mint, cinnamon stick, and cloves.

Place in sun for about six hours or so, then remove tea bags, mint, cinnamon stick, and cloves; refrigerate.

Serve with ice in tall glasses. Garnish with a sprig of fresh mint or fruit slice.

Note: Actually, this tea brews equally well in the refrigerator if you want to save time. A good way to make it is to brew it overnight in the refrigerator, then you have fresh tea in the morning!

An alternative, quicker method is to place the tea bags, cinnamon stick, and cloves in one cup boiling water for about five minutes, then pour the strong tea into a gallon container filled with ice, water, mint, and the fruit wedges. If the tea isn't quite strong enough, add a fresh bag or two. The tea made this way should be ready in about fifteen minutes.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research and credit has been given to the source of the above recipes. Images are source of google and may or may not reflect the actual recipe

LWC: Chill The Pomegranate Red Tea

Lisa's Weekly Coffee
By Lisa Sandrino

Chill The Pomegranate Red Tea

I love shopping at Marshall's department store especially at their gourmet section. I always stop by the coffee and tea section just to see what new and exciting flavors they have. As I came across the VYKASA Pomegranate Red Tea, I immediately say to myself : "this tea would not only be good hot but it would also make a refreshing summer beverage".

I went home and brewed up a cup of tea added some sugar and allowed it to chill in the fridge.
OH MY! I was right! It is totally refreshing and smells so sweet , its like sipping a cup of fresh berries.Simply Delicious!

The pomegranate red tea is a combination of black and green tea with just enough of the sophisticated and exotic sweet pomegranate, that truly brings out the richness in the beverage and obviously it is also important to highlight it's healthy benefits. Pomegranate tea is a great antioxidant tea either hot or cold.








Lisa's Weekly Coffee

ShesDaily.com

Dislcosure: the above publication is for entertainment purposes only. Image source Google.

Hibiscus Lemon Tea Drink

During the winter I simply enjoy sipping a cup of red zinger tea. I find it to be both comforting and soothing at the same time. Instead during the hot summer days I enjoy a refreshing and zinger-licious drink: Hibiscus Lemon Tea Drink.

• 2 parts red zinger tea (celestial Seasoning)


• 1 part lemon zinger tea (celestial Seasoning)


• 1/4 cup of simple syrup (1 cup Water and 1 cup Sugar - bring to a boil , simmer for 1 minute - then remove from stove and let cool down)


• Basil Leaves and Blueberries ( For Garnish)

In a pitcher add the 2 parts red zinger tea and one part lemon zinger tea, pour in the 1/4 cup of simple syrup, add ice, stir and serve. Garnish with 2 basil leaves and a few blueberries.

Enjoy!

ShesDaily.com