Carambola Iced Tea Recipes

CARAMBOLA ICED TEA

Steps:

• Place carambola slices on a baking tray and drizzle with half the lemon juice. Cover with cold water and place in the freezer for 6 hours or until frozen.
• Combine tea leaves, mint and sugar in a large heatproof bowl and pour over the boiling water. Set aside for 15 minutes to brew.
• Strain tea through a fine sieve into a large jug and add remaining lemon juice. Set aside for 30 minutes to cool.
• Pour tea into tall glasses.
• Remove carambola ice from the freezer and break into pieces, with one carambola slice in each piece. Place a few pieces in each glass and serve.

CARAMBOLA ICED TEA COOLER RECIPE

Steps:

• Bring the three cups of water to a boil in a medium pot. Drop the black tea bags into the boiling water and boil for 2 minutes.
• Remove the pot from the burner and steep for 5 minutes.
• Remove the tea bags from the pot after 5 minutes and stir the sugar (if using) into the hot tea until dissolved. Allow the tea to cool to room temperature. Refrigerate it to speed up the cooling process if needed.
• While the black tea is cooling trim the edged off the star fruit points if it is green or bruised.
• Slice each trimmed carambola into star shapes. Use the tip of your knife to pop the seeds out of each slice. Three large starfruit will give you about three cups of carambola slices.
• Place the sliced carambola into a blender or food processor. Process the carambola slices about one minute in the blender until the pulp is liquefied.
• Pour the thick carambola juice through a fine mesh strainer placed over a bowl.
• Strain all the juice from the pulp.
• Fill a large pitcher with ice. Pour the strained carambola juice into the pitcher. Fill the pitcher with the black tea. Stir and serve over ice.
• Serve over ice and garnish the glass with slices of star fruit.