Mint, and Earl Grey teas
Simple syrup, recipe follows
Candied lemon peel, recipe follows
Whipped cream, recipe follows
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.
3 cups water
1 cup fresh mint, bruised with the back of a spoon
Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.
Yield: 3 to 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
1/2 cup water
1 cup sugar
1 cup simple syrup, recipe above
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
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.
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