Jasmine Tea Tangerineade Recipes

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JASMINE-TEA TANGERINEADE



Jasmine-Tea Tangerineade image

The clink-clink of ice in an Arnold Palmer -- the drink that joins our two national summer refreshments, lemonade and iced tea -- can be heard anywhere from backyard barbecues to beach picnics. This not-so-standard rendition includes Jasmine-tea pearls, which bestow floral notes on sweet tangerine juice.

Provided by Martha Stewart

Categories     Drink Recipes

Yield Makes 7 1/2 cups

Number Of Ingredients 4

3 1/4 cups water
3 tablespoons jasmine pearls
1 1/4 cups Simple Syrup for Lemonade and Tangerineade
3 cups fresh tangerine juice, strained (from 8 to 10 tangerines)

Steps:

  • Bring water to a simmer in a small saucepan. Remove from heat, add jasmine pearls, and infuse for 2 1/2 minutes. Strain through a small sieve into a pitcher. Discard pearls. Let cool.
  • Add syrup and tangerine juice to pitcher. Divide tangerineade among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.)

JASMINE TEA CAKE



Jasmine Tea Cake image

I love jasmine tea, and was curious how it would taste infused into a cake. I adapted a pound cake recipe I liked and was really happy with the results. The tea is noticeable but not overpowering. I eat this with fresh fruit but I'm sure poached fruit or whipped cream would be great additions.

Provided by LauraF

Categories     Desserts     Cakes

Time 1h45m

Yield 10

Number Of Ingredients 12

1 ½ sticks unsalted butter
2 tablespoons black jasmine tea leaves, lightly crushed
2 cups all-purpose flour
1 ¼ teaspoons baking powder
¾ teaspoon kosher salt
½ cup sour cream
¼ cup buttermilk
¾ cup white sugar
2 tablespoons white sugar
3 large eggs, at room temperature
¼ teaspoon almond extract
¼ cup sliced almonds

Steps:

  • Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
  • Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
  • Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
  • Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
  • Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 38.1 g, Cholesterol 97.7 mg, Fat 19.2 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 10.9 g, Sodium 241.1 mg, Sugar 18 g

SIMPLE SYRUP FOR LEMONADE AND TANGERINEADE



Simple Syrup for Lemonade and Tangerineade image

Use this syrup with our Strawberry Hibiscus-Tea Lemonade or Jasmine-Tea Tangerineade. It can be doubled or tripled and kept on hand for up to a month.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 2

1 cup sugar
1 cup water

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month.

JASMINE-TEA RICE



Jasmine-Tea Rice image

Provided by Daniel Patterson

Categories     side dish

Time 1h

Yield Serves 6

Number Of Ingredients 3

2 1/2 tablespoons jasmine-tea pearls
1 1/2 cups jasmine white rice
1 teaspoon kosher salt

Steps:

  • In a medium saucepan, bring 2 cups water to a boil. Place the tea in a heatproof bowl. Cover with the hot water and steep for 5 minutes. Strain through a sieve set over the saucepan and cool.
  • In a large bowl, rinse the rice with cold water until the water runs clear. Drain and add to the cooled tea. Stir in the salt and let sit for 30 minutes.
  • Cover the saucepan and place over medium-high heat. Bring to a boil, then reduce heat and simmer for 17 minutes. Let stand for 5 minutes.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 122 milligrams, Sugar 0 grams

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