Tea Bar
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 79
- Dietary Fiber
- 2
- Sugar
- 76
- Protein
- 2
- Cholesterol
- 54
- Sodium
- 57
- Total: 1 hr 25 min
- Prep: 1 hr
- Cook: 25 min
Ingredients
Mint, and Earl Grey teas
Amaretto liqueur
Simple syrup, recipe follows
Candied lemon peel, recipe follows
Whipped cream, recipe follows
Mint tea:
3 cups water
1 cup fresh mint, bruised wiht the back of a spoon.
Simple Syrup:
1/2 cup water
1 cup sugar
Candied Lemon Peel:
2 lemons
1 cup simple syrup, recipe above
Whipped Cream:
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
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:
- 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:
- 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:
- 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.)