PEACH ICED TEA RECIPE - BBC GOOD FOOD
Beat the heat on summer days with a refreshing glass of peach iced tea. Sure to be a hit with the whole family, you could also make it with raspberries
Provided by Lulu Grimes
Categories Afternoon tea, Drink
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 12
Number Of Ingredients 3
Steps:
- Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.
- Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.
- Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.
- Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.
Nutrition Facts : Calories 78 calories, CarbohydrateContent 19 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.3 grams protein
SIMPLE ICED BISCUITS RECIPE | BBC GOOD FOOD
Make these sweet iced letters and numbers with your kids during school holidays. They'll have fun making them and then devour them once ready
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield Makes 40-45
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a bowl and beat it using an electric whisk until soft and creamy. Beat in the sugar, then the egg and vanilla or lemon, and finally the flour to make a dough. If the dough feels a bit sticky, add a little more flour and knead it in.
- Cut the dough into six pieces and roll out one at a time to about 5mm thickness on a floured surface. The easiest way to do this is to roll the mixture out on a baking mat. Cut out letter and number shapes (we used 7 x 4cm cutters) and peel away the leftover dough at the edges. Re-roll any off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to two baking sheets (transfer them to baking parchment if not using a mat) and bake for 7-10 mins or until the edges are just brown. Leave to cool completely and repeat with the rest of the dough. You should be able to fit about 12 on each sheet. If you are using two sheets, then the one underneath will take a minute longer.
- Ice the biscuits using the pens to make stripes or dots, or colour in the whole biscuit if you like. They will keep for five days in an airtight container.
Nutrition Facts : Calories 86 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium
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Reviews 4.7
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Calories 87 calories per serving
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