Fruity Iced Tea
Flavored with mint citrus, this refreshing blend is a perfect way to add pizzazz to standard tea.

• 8 cups water
• 3 tablespoons plus 1 teaspoon Flavored Loose Tea
• 1/4 cup tightly packed fresh mint leaves
• 1 1/2 cups granulated sugar
• 1/ 1/2 cups strained, fresh orange juice
• 1/2 cup fresh, strained lemon juice
• Fresh mint for garnish
• 1 orange, halved and thinly sliced, for garnish

In a large saucepan, heat water until it just comes to a boil.  Stir in tea, mint and sugar.  Boil for 3 minutes.  Immediately strain tea through a fine sieve.  Stir in orange and lemon juices.  Let cool to room temperature.  Place tea in a large pitcher.  Serve over ice.  Garnish each glass with a sprig of mint and a slice of orange.

Makes 10 drinks. 

• 60 ml (2 fl oz) boiling water
• 1 ?!4 tablespoons Sencha green tea leaves
• 2 egg whites
• 155 g (5oz/1 cup) icing sugar
• 1 egg yolk
• 375 ml (12 fl oz/1 1/2 cups) whipping cream
• Green food coloring, if desired

In a small bowl, pour boiling water over tea leaves.  Steep until cold.  Strain tea leaves from liquid.  In another small bowl, beat egg whites to soft peaks.  Add sugar, 1 tablespoon at a time.  Beat in egg yolk, to the cooled tea.  In a small bowl, beat cream to soft peaks.  Fold into ice.  If desired, add 2 to 3 drops coloring.  Pour into several undivided ice trays; cover.  Place in freezer and freeze until firm.

Makes 6 servings.

• 1 cup butter
• 1 cup sugar
• 3 eggs
• 3 1/2 cups flour
• 1 tablespoon vanilla

Cream butter and sugar.  Add eggs add vanilla and flour and mix.  Roll out thinly on floured board.  Cut with a biscuit cutter.

Bake 10 -15 minutes at 350 degrees.  Sprinkle with sugar while warm. Store in airtight jar.

Makes 3 dozen.

Lemon Tea Cookies

• 2 tablespoons lemon juice

• 1/2 cup milk

• 1 3/4 cup all purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup butter

• 3/4 cup sugar

• 1 egg

• 1 tablespoon finely shredded lemon peal

• lemon glaze

Stir lemon juice into milk.  Set aside.  Stir flour, baking soda and 1/4 teaspoon salt together.  Beat butter and sugar till fluffy and and egg and lemon peal.  Beat well.  Add dry ingredients and milk mixture alternately, beating mixture well after each addition.  Drop from a teaspoon on an un-greased cookie sheet. Bake at 350 degrees for 12 - 15 minutes.

Remove to a wire rack. Brush with lemon glaze.

Lemon Glaze

• 3/4 cup sugar

• 1/4 cup lemon juice

Cook and stir constantly for 3 minutes.  Brush on cookies.

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