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Tea Recipes

PURPLE COW Makes 20 oz.
6 oz. Red Berries Concentrate
6 oz. 2% milk (may substitute whole or soy milk)
2 level Teaspoons granulated sugar

Pour Red Berries concentrate and milk into a martini shaker. Add sugar. Place lid over martini shaker and shake vigorously for 15-20 seconds.  Fill a 20 oz. glass 2/3 full of ice. Remove Martini shaker lid and pour liquid over glass of ice.


6 cups chilled TeaSource Spice tea (or Montana Gold for a decaf version)
3/4 cup orange liqueur

Mix and serve over ice and garnish with orange slices

5 cups water to boil
5 teaspoons (heaping) tea (Nilgiri or Ceylon black teas work well)
4 cups cold water

For unsweetened tea - Bring the 3 cups of water to a boil in a non-aluminum saucepan. Add tea. reduce heat to low and cover. Let tea simmer for 5-10 minutes. Strain into a large pitcher and add 4 cups cold water.
For traditional southern sweet tea, follow the above directions, except add 8 tablespoons of white cane sugar immediately after adding the tea.

3 cups spring water
2 1/2 tablespoon jasmine tea leaves
3/4 cup sugar

Bring the water to a simmer in a small saucepan. Remove from heat and slowly add the tea leaves. Cover and allow the tea to steep 5 minutes. Add the sugar, stirring until dissolved. Taste and add more sugar if necessary. Strain the liquid over a bowl, discard the tea leaves. Cover and chill about 2 hours. Pour mixture in an ice cream maker, follow the manufacturer's directions. Or freeze in a bowl covered with plastic wrap. Uncover every hour for about 4 hours and stir the mixture with a fork.

How to make tea for large groups

Using a tea concentrate: Add 1/2 cup (dry measuring cup) of loose tea leaves to one quart water at the correct temp. (boiling for blacks & herbals, gently steaming for green tea-170 degrees). Steep black tea and herbals for 4-6 minutes, green tea for 2-2.5 minutes. Strain or remove the leaves. Use 2 tablespoons of tea concentrate to make each cup of hot tea, using hot water, not boiling. Makes approximately 25 cups.

Using #4 T-Sacs:
Put ten rounded measuring teaspoons of loose tea in a #4 T-Sac, fold the opening over and staple securely shut. This will make ten cups of tea. Make as many of these home-made jumbo teabags as needed, store in an airtight bag. This can be done before your event in an extra large soup or stock pot, bring water to the appropriate temperature. The amount of water should equal the number of cups of tea you want. Drop the pre-made #4 teabags into the water, steep the appropriate time, fish these tea bags out. You now have a giant pot of tea ready to serve.