Cherry Tea Recipes

CHERRY TEA CAKES

Steps:

• Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
• In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

CHERRY LIMEADE SWEET TEA

Steps:

• In a Dutch oven, bring water to a boil; remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add limeade concentrate and cherry juice to tea. Serve over ice with lime wedges and cherries.

CHERRY TEA BREAD

Steps:

• Preheat oven to 350°F.
• Sift the 2 cups flour (set aside reserved 1/4 cup for cherries), baking powder, baking soda, and salt together into a bowl.
• In a second bowl, toss the cherries with the reserved 1/4 cup flour.
• In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light.
• Add the eggs, one at a time.
• With mixer at lowest speed, add the flour mixture.
• Fold the floured cherries into the batter.
• Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches.
• Bake the bread in the center of the oven for 1 hour.
• Cool the loaf for 15 minutes in the pan; unmold the bread on a rack to cool completely.
• Wrap the cherry bread loaf in plastic wrap and keep for a day before serving for best flavor.

CHERRY GINGER INFUSED TEA

Steps:

• Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
• Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
• Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
• Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.

CHERRY TEA

Steps:

• Blend all ingredients together well.and store in an airtight container.
• Makes 5 cups of dry mix.for tea.
• Stir in 1-2 tbls of tea mix and 1 cup hot or cold water.

GINGER-TURMERIC CHERRY TEA

Steps:

• Bring 3/4 cup water to a boil. Transfer to a mug and add tea bag, turmeric, ginger, and a pinch of pepper. Cover and let steep 4 minutes.
• While tea is steeping, bring cherry juice to a simmer either on the stove top or in the microwave. Discard tea bag and stir in hot juice.

CHERRY-ALMOND TEA MIX

Steps:

• Place tea mix, Kool-Aid mix and extract in a food processor; pulse until blended. Store in an airtight container in a cool, dry place up to 6 months. To prepare tea: Place 1 tablespoon tea mix in a mug. Stir in 1 cup boiling or cold water until blended.

SWEET CHERRY TEA

Steps:

• Pour all the ingredients, except the cherries, into a shaker filled with ice. Shake a couple of times and pour into a serving glass. Garnish with 2 Michigan cherries on toothpick.