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
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.