SWEET TEA AND TEQUILA RECIPES
HOW TO MAKE SWEET TEA - THE PIONEER WOMAN
Steps:
- For the simple syrup:Mix sugar and water in a small saucepan. Bring the mixture to a boil and allow to boil for about 5–7 minutes. You’ll notice the mixture will reduce. Remove from heat and pour into a heatproof bowl and set aside to cool. For the tea:In the same saucepan, bring 3 cups of water to a boil. Remove the pot from the range and place on a trivet. Add tea bags and baking soda. Steep for 5–6 minutes. Remove tea bags without squeezing. Add simple syrup and stir. Pour into a pitcher and add remaining 7 cups water. Serve over ice with lemon slices.
EASY SWEET TRAYBAKE RECIPES - OLIVEMAGAZINE
Traybakes (also known as sheet cakes) are speedy, easy and fun to make. Snack on a healthy oat and nut breakfast bar, indulge in a batch of delicious black forest brownies or impress your guests with our show-stopping raspberry and pistachio linzer tart
Provided by Janine Ratcliffe
Number Of Ingredients 1
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From cooking.nytimes.com
Reviews 4
Total Time 6 hours 15 minutes
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 15 minutes
- Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.
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SWEET BAY-PEPPERCORN SHRUB RECIPE - NYT COOKING
This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced base for any drink — whether you’re adding alcohol or not. Use it in a No-ABV French 75 or simply pour an ounce or so over ice and top with sparkling water or tonic. Or try it in a low-A.B.V. French 75, or in lieu of simple syrup in a classic French 75.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 15 minutes
From cooking.nytimes.com
Reviews 4
Total Time 6 hours 15 minutes
- Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.
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