A Mediterranean-Inspired Summer Afternoon Tea
The hot says of summer beckon leisurely get togethers outdoors. The coastal shores of the Mediterranean offer delicious flavors to enhance a new take for an afternoon tea. Did you know that bergamot, a citrus fruit, the foundation flavor of one of the world’s most popular teas was named in honor of the British Prime Minister (1830-1834) Earl Grey? The perfect pairing for my Bergamot Posset.
Iced Citrus Herbal Infusion
Ingredients: Hibiscus Leaves ~ Use one heaping teaspoonful, plus one for the pot or two teabags per cup (about 5 or 6 ounces) of water|Lemon, Orange and Lime Slices |Optional Edible Roses
Bring the fresh cold water to a full rolling boil. Remove from the heat quickly as to not allow the oxygen to escape from the water. Water that has been reheated gives infusions a flat taste. As to not burn the leaves on delicate ingredients, allow the water to cool before pouring over the leaves. Pour heated water over the ingredients. Steep for 10 minutes. Do not judge the strength of your infusion by its color. It takes time for the leaves to unfold and release their flavor. If you prefer your infusion stronger, do not steep longer as it will only turn the tea bitter; simply add more leaves before brewing. If you prefer your infusion less strong, add hot water after the brewing period. Infusions must be brewed to the full time to extract the complex flavors from the leaves.]Always decant the infusion before serving to prevent the leaves from stewing in the pot. Infusions may be frozen in ice cube trays to be used in your glass. Infused cubes, when made from the same blend will help to keep the beverage from diluting. Allow the infusion to cool. Pour over ice into a tall glass. Garnish as desired.
BERGAMOT POSSET
INGREDIENTS:
⅔ cup Heavy Whipping Cream, with a minimum 35% fat content
¼ teaspoon Oil of Bergamot (source: LorAnnOils.com)
2 Tablespoons Granulated Sugar
2 Tablespoons Fresh Lemon Juice
PRPEARATION: Place heavy cream and sugar into a heavy bottom saucepan over a medium low heat. Constantly stir until the sugar is dissolved. Bring to a quick boil. Add the oil of bergamot. Stir until blended into the mixture. Remove the saucepan from the heat. Add the fresh lemon juice and combine until blended through. Set aside to cool for 10 minutes. Evenly pour into ramekins, teacups, or a bowl. Cover each with cellophane and place into the refrigerator for at least a minimum of 2 hours to thicken and set. When ready to serve garnish with lemon zest, fresh mint or edible flowers. Note: Multiply recipe for larger quantity.
Additional Recipes for Summer:
https://www.thethreetomatoes.com/red-white-and-blue-afternoon-tea
https://www.thethreetomatoes.com/strawberry-fruit-soup
https://www.thethreetomatoes.com/corn-chowder-corn-cakes-ice-sticks
https://www.thethreetomatoes.com/pink-rose-lemonade
https://www.thethreetomatoes.com/summer-fruit-delights
https://www.thethreetomatoes.com/teatime-from-the-garden
https://www.thethreetomatoes.com/summer-seafood-balls-herbs-and-spices
https://www.thethreetomatoes.com/lemon-pie-any-time
https://www.thethreetomatoes.com/frozen-coffee-cream-cake
To help others with food assistance see link: feedingamerica.org
©Ellen Easton
Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
