Ingredients
The following ingredients have 8 Servings
- 1 cup loosely packed mint leaves
- 1 cup simple syrup
- 1/2 cup freshly squeezed lemon ((about 4 large lemons))
- 3 1/2 cups brewed Lipton Berry Hibiscus tea
- 1 cup brewed Lipton Stirring Ceylon Black tea
- 1 cup white rum
- 1 cup lemon-lime soda
- 1 cup pomegranate juice
- 1 cup ice; plus more for each glass
- Mint Leaves for garnish ((optional))
- 6 egg whites
- 3/4 tsp cream of tartar
- 1 1/2 cup sugar
- 5 bags of Lipton Lemon Ginger Tea
- 1 cup loosely packed mint leaves
- 1 cup simple syrup
- 1/2 cup freshly squeezed lemon ((about 4 large lemons))
- 3 1/2 cups brewed Lipton Berry Hibiscus tea
- 1 cup brewed Lipton Stirring Ceylon Black tea
- 1 cup lemon-lime soda
- 1 cup pomegranate juice
- 1 cup ice; plus more for each glass
- Mint Leaves for garnish ((optional))
- 12 egg yolks
- 8 bags of Lipton Orange Passionfruit Jasmine Green Tea
- 3 cups half-and-half
- 1 cup sugar
- Green food coloring ((optional))
- Segmented Mandarin oranges for garnish ((optional))
Instruction
- Brew both the hibiscus and black teas separately and allow to cool completely.
- Once cooled and ready to serve, add the mint leaves and simple syrup to a large pitcher.
- Add the freshly juiced lemon, mix well.
- Pour in the cooled teas, rum, and 1 cup ice, stir gently, but thoroughly.
- When ready to serve, add the lemon lime soda, and pour into ice filled glasses.
- Garnish with fresh mint, if desired.
- Preheat over to 225°.
- Steep the tea in the egg whites for at least 20 minutes, push them into the non-beaten egg whites as best as possible.
- Gently squeeze the tea bags, releasing any clinging egg.
- Beat egg whites in large bowl with an electric hand mixer or in a stand mixer using the wire whisk attachment on medium speed until it begins to froth.
- Add cream of tartar; beat until soft peaks form.
- Increase speed to medium-high.
- Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks have formed.
- Drop rounded kitchen teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray or using a piping bag, create decorative mounds.
- Simultaneously bake both sheets of meringues for 45 minutes.
- Turn oven off and let the meringues set in the oven for an hour or until they have completely cooled.
- Brew both the hibiscus and black teas separately and allow to cool completely.
- Once cooled and ready to serve, add the mint leaves and simple syrup to a large pitcher.
- Add the freshly juiced lemon, mix well.
- Pour in the cooled teas and 1 cup ice, stir gently, but thoroughly.
- When ready to serve, add the lemon lime soda, and pour into ice filled glasses.
- Garnish with fresh mint, if desired.
- Separate the yolk from the whites, reserve the whites for another usage (like the meringues in this post), set the yolks aside in a large bowl.
- In a saucepan, combine the half-and-half, sugar, and tea bags.
- Slowly cook over a medium heat until it is about to boil, stirring occasionally.
- Remove from heat and allow the tea to steep for at least 5 more minutes.
- Gently squeeze the tea bags with your hands to release all the liquid and stir the mixture to incorporate the concentrated liquid.
- Whisk the egg yolks until they are smooth.
- Slowly add the warmed cream mixture, about a half cup at a time to the eggs and whisk constantly. Continue until the entire hot cream mixture has been incorporated.
- If using the food coloring, slowly incorporate it, whisking it in until it reaches the desired hue.
- Pour the egg-cream mixture into the saucepan and cook over a medium heat, stirring constantly. The mixture is done when it is thick and it reads 180° on a thermometer or it coats the back of a wooden spoon.
- Make a ice-water bath and set a bowl in the water, then push the mixture through a fine-mesh sieve. Cool completely, and stir it often. Cover and let chill for at least 2 hours.
- Portion out into individual bowls.
- Garnish with oranges if using.
