STRAWBERRY NECTAR RECIPES

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ICED SPEARMINT TEA WITH STRAWBERRY NECTAR RECIPE - RECIPES.NET



Iced Spearmint Tea with Strawberry Nectar Recipe - Recipes.net image

This cool and refreshing spearmint recipe will leave you with a minty after taste. Go ahead and serve it in glasses while you relax under the sun.

Provided by Angeli

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 10

¼ cup or 3/4 cup fresh spearmint dried spearmint
1 cup sliced strawberries
1 cup strained freshly squeezed orange juice
4 ½ cup water
ice cubes
for garnish (optional) Fresh spearmint sprigs
for garnish (optional) strawberry slices
1 cup granulated sugar
1 cup water
1 cut into strips orange zest

Steps:

  • To make the sugar syrup, in a medium saucepan, combine the sugar, water and orange zest.
  • Bring to a boil, stirring to dissolve the sugar.
  • Remove from the heat and let cool.
  • Pour the syrup through a fine-mesh sieve placed over a bowl, pressing down on the orange zest with the back of a spoon to extract as much of the flavorful oils as possible.
  • Discard the zest and set the syrup aside.
  • In a medium saucepan, bring the water to a boil, then remove from the heat.
  • Crumble the spearmint and add to the water; let steep for 5 minutes to obtain a strong infusion.
  • Strain through a fine-mesh sieve placed over a large bowl.
  • Discard the mint and let the infusion cool.
  • Meanwhile, place the strawberries in a fine-mesh sieve set over a medium bowl.
  • With the back of a spoon, press the berries through the sieve, leaving the pulp and seeds behind.
  • Scrape any purée clinging to the bottom of the sieve, and then add all the purée to the cooled infusion.
  • Add the orange juice and 1/2 cup of the sugar syrup to the tea and stir vigorously.
  • Taste and add more sugar syrup as desired. (Store any remaining sugar in the refrigerator for when you make another batch of tea.)
  • Cover and refrigerate the tea until well chilled.
  • Just before serving, fill a large pitcher with ice and add the tea.
  • Pour into chilled glasses.
  • Garnish with a sprig of mint and a slice of strawberry, if desired.
  • Serves 6.

Nutrition Facts : Calories 185.00kcal, CarbohydrateContent 45.00g, FatContent 1.00g, FiberContent 4.00g, ProteinContent 2.00g, SaturatedFatContent 1.00g, ServingSize 6.00 , SodiumContent 46.00mg, SugarContent 38.00g

STRAWBERRY CREME CAKE RECIPE - FOOD.COM



Strawberry Creme Cake Recipe - Food.com image

Make and share this Strawberry Creme Cake recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 7

18 1/4 ounces strawberry cake mix
11 1/2 ounces strawberry nectar
3 eggs
1/4 cup vegetable oil
16 ounces fresh strawberries, cleaned
1 cup strawberry jam, divided
16 ounces strawberry frosting

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour 2 (9-inch) round cake pans.
  • Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans.
  • Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
  • Thinly slice enough strawberries to yield 1 1/4 cups.
  • Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam.
  • Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries.
  • Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries.
  • Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely.
  • Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake.
  • Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.

Nutrition Facts : Calories 172.7, FatContent 5.9, SaturatedFatContent 1, CholesterolContent 52.9, SodiumContent 29.6, CarbohydrateContent 28.3, FiberContent 1.2, SugarContent 19.6, ProteinContent 2

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