Tea bar

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 431, total fat 15 G., saturated fats 9 G., proteins 2 G., carbohydrates 79 G., fiber 2 G., cholesterol 54 mg, sodium 57 mg, sugar 76 G.

Invite your friends over for a tea party and offer them a variety of teas, along with a variety of accompaniments: homemade lemon zest, simple syrup, whipped cream, or Amaretto liqueur. Don't limit yourself to just the two teas featured, and don't forget to include light snacks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mint tea and Earl Grey tea

Amaretto liqueur

Mint tea

3 tbsp of water
1 cup fresh mint, crushed with the back of a spoon

Sugar syrup

0.5 cups of water
1 cup of sugar

Candied lemon peel

2 lemons
1 cup sugar syrup, see recipe above

Whipped cream

1 cup heavy cream, chilled
2 tablespoons powdered sugar
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: black tea

Cooking the dish according to the recipe:

On a large serving tray, arrange the teapots next to a bottle of liqueur, a small pitcher of simple syrup, a bowl of whipped cream, and a plate of candied lemon peel. Invite guests to sample a variety of teas with flavors to suit their tastes.
Bring the water to a boil. Turn off the heat. Add the crushed mint leaves and let steep.

Sugar syrup:
For afternoon tea, make a double batch of sugar syrup. Reserve half for the tea bar, and use the other half to make candied fruit.

Combine water and sugar in a saucepan and heat over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, until the sugar dissolves. Remove from heat and let cool. Store the cooled syrup in a tightly sealed container in the refrigerator. Yield: 1 tbsp.
Candied lemon peel:
Output: 12-16 strips

Using a vegetable peeler, peel the yellow part of the lemon rind from end to end, creating 2-2.5 cm (1-1 1/2 in) long strips. Bring a small, heavy-bottomed saucepan to a boil. Add the zest and cook for 1 minute. Drain, then rinse the zest under cold water. Repeat this process 2 more times in a saucepan with freshly boiled water and rinse under cold water. In the same saucepan, combine the zest with 1 cup of sugar syrup. Simmer over medium-low heat until the zest is soft, about 15 minutes. Using tongs, transfer the zest to parchment paper to dry slightly, about 1 hour.
Whipped cream:
Yield: 2.5 cups

In a large bowl, beat the cream with a mixer until soft peaks form. Add the sugar and vanilla extract and beat until fully incorporated. Transfer the whipped cream to a serving bowl. The whipped cream can be made up to 2 hours ahead of time, covered, and refrigerated.