- Level: Easy
- Total: 1 hr 25 min
- Prep: 1 hr
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 76 g
- Protein
- 2 g
- Cholesterol
- 54 mg
- Sodium
- 57 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 1 hr
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 76 g
- Protein
- 2 g
- Cholesterol
- 54 mg
- Sodium
- 57 mg
Ingredients
Mint tea:
Simple Syrup:
Candied Lemon Peel:
Whipped Cream:
Directions
- On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.
- Invite guests to sample different teas and flavor them as they desire.
- Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.
Simple Syrup:
Yield:
1 cup
- In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel.
Candied Lemon Peel:
Yield:
12 to 16 strips
- Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water. In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.
Whipped Cream:
Yield:
2 1/2 cups
- Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.)
