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Everything Iced Iced tea on the front porch. Iced tea on a bench under a shady tree. Iced tea with every meal. Iced tea may be one of the greatest contributions of Southern American society. Whether a cure for sultry air, or to fried chicken, iced tea with lemon and mint leaves is like a cool breeze. The
continuing affection for regional cuisine has carried iced tea
throughout North America, changing its composition and range of flavours
as it has traveled. Many restaurants and people are using innovative
herb, spice and fruit infused teas. Instead of a strong tanin from a
black tea, puckering ingredients like fresh ginger or cardamom pods are
being used to establish the tart bass note that is essential to any
self-respecting iced tea. Honey or fruit syrups add the tea’s sweet
motif while herbs like basil; parsley or coriander add the grassy
flavour note that keeps iced tea alive and changing as the herbs
macerate. The
best ice teas balance the bitter, the sweet and the herbaceous in an
understated way. Lemon and ginger tea lightly sweetened with honey is
one of my favorites. Another is raspberry and lime tea, which really
gets interesting when a splash of Champagne is added. Health
food stores are a treasure trove for pre-blended herbal teas, or odd
mixtures like chrysanthemum and orange that are wonderful when iced. But
you can make something equally zippy simply by steeping fresh herbs and
berries like mint or basil, rose hips, cranberries or lemon grass. Just
fill one third of a pitcher with the herb, cover with cold water and
steep overnight. Add lemon or orange peel to make the tea tarter and
sweeten with sugar or honey. There
are three rules to follow when making iced tea. First, steep the tea
bags overnight in cold, rather than hot water to yield a fresher flavour.
The only exception to this would be ginger tea, which is best made with
boiling water. Second,
by confecting mint syrup that will keep up to a month in the
refrigerator, the iced tea maker is always assured of a felicitous
balance between the sweet and the herbal. Third,
if iced tea is being served in the hours between lunch and dinner, have
an accompaniment on hand like vanilla biscotti or lemon poppy cake that
have the kind of sweet verve to make moments in the shade, sipping iced
tea, last for hours. Mint
Syrup 2
cups water 2
cups sugar 1
bunch mint leaves, with stems 1)
Stir water and sugar together in a saucepan until sugar
dissolves. Add the mint. Place over medium heat and bring to a boil.
Reduce to a simmer and cook for 5 minutes. Remove from heat and let
stand for 2 hours. Strain and refrigerate until cold. Either use to
sweeten a pitcher of iced tea or place in a pitcher and let guests
sweeten their tea to taste. Herb
Cooler 1
quart water ¾
cup dried rose hips ¼
cup honey Thinly
sliced lime, for garnish 1)
Bring the water to a boil in a saucepan. Add the rose hips;
remove from heat, cover and let steep for 15 minutes. 2)
Line a strainer
with a cloth and strain the tea into a pitcher. Refrigerate until cold.
Serve over ice, garnished with lime slices. |