Tea Bar

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Afternoon Dessert

Tea Bar

Name: Tea Bar
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: Mint, and Earl Grey teas; Amaretto liqueur; Simple syrup, recipe follows; Candied lemon peel, recipe follows; Whipped cream, recipe follows; 3 cups water; 1 cup fresh mint, bruised wiht the back of a spoon.; 1/2 cup water; 1 cup sugar; 2 lemons; 1 cup simple syrup, recipe above; 1 cup heavy cream, chilled; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

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Level: Easy
Total: 1 hr 25 min

Prep: 1 hr
Cook: 25 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 25 min

Prep: 1 hr
Cook: 25 min

Yield: 4 to 6 servings

Ingredients

Mint, and Earl Grey teas

Amaretto liqueur

Simple syrup, recipe follows

Candied lemon peel, recipe follows

Whipped cream, recipe follows

Mint tea:

3 cups water

1 cup fresh mint, bruised wiht the back of a spoon.

Simple Syrup:

1/2 cup water

1 cup sugar

Candied Lemon Peel:

2 lemons

1 cup simple syrup, recipe above

Whipped Cream:

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Directions

On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.
Invite guests to sample different teas and flavor them as they desire.
Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.

Simple Syrup:

Yield: 1 cup

In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel.

Candied Lemon Peel:

Yield: 12 to 16 strips

Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water. In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.

Whipped Cream:

Yield: 2 1/2 cups

Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.)

My Private Notes

Show: Everyday Italian

Episode: Afternoon Dessert

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Tea Bar

Mint tea:

Simple Syrup:

Candied Lemon Peel:

Whipped Cream:

Simple Syrup:

Candied Lemon Peel:

Whipped Cream:

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