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Ann Etienne, owner of Voilà! Blooms and Decor, in Omaha, Nebraska, sets a gorgeous spring table for luncheon. For the menu, she turned to Chef Travis Brink from Omaha’s Flatiron Café. Chef Brink’s recipes have a light, sophisticated flair, a reflection of the inviting atmosphere provided by Flatiron proprietors Steve and Kathleen Jamrozy.
Hibiscus and Citrus Iced Tea
6 to 8 hibiscus-blend tea bags*
6 cups cold water
2 to 3 tablespoons honey
Ice cubes
1 orange, lemon, and/or lime, thinly sliced
2 mint sprigs, bruised slightly with back of spoon
Place tea bags in 8-cup glass measuring cup or heatproof pitcher. Bring 3 cups water to boil; pour over tea bags. Stir in honey. Let steep 5 minutes. Remove tea bags, gently squeezing out liquid, and discard.
Stir remaining 3 cups cold water into steeped tea. Serve, or cover and chill up to 36 hours. To tote, place in large container with lid and keep chilled. To serve, add ice, citrus slices, and mint to tea mixture.
*Note: Use 6 tea bags for milder tea and up to 8 tea bags for a stronger flavor. Tea will be a bright fuchsia color.
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