Tea Syrup for Fresh Fruit

As I promised, I began reading Tea Time Entertaining and found some interesting recipes.  This one in-particular has tea in it and can be served with tea.  When serving tea, I like include a fruit salad or small spinach salad just to have nutrition included in afternoon tea.  This is a beautiful syrup, about the consistency of honey.  The small bits of the zest are like little jewels, and the ginger adds a small amount spice that compliments the sweetness of the syrup.  I did garnish with a small twist of lemon, but one could use mint or a small lemon wedge.

Tea Syrup for Fresh Fruit
Courtesy of Dolores Snyder

1 tablespoons Darjeeling tea leaves
1 cup boiling water
1 orange, zest only
1 lemon, zest only
1 cup sugar
1 slice of gingerroot, julienned, or 1 teaspoon ground ginger
Fresh fruit

Infuse the tea leaves with the boiling water for 5 minutes; strain into saucepan.  Blanch citrus zests in boiling water 3 times to remove any bitterness (optional).  Add sugar and ginger or gingerroot to the tea and bring to the boil.  Add the citrus zests and boil for about 5 minutes until reduced by half.  Cool.  Pour the tea infused citrus zests over the fresh fruit.
Yields: 8 servings.


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