Pomegranate Hibiscus Tea Cooler Lemon Ginger Meringues Pomegranate Hibiscus Iced Tea Orange Passionfruit Jasmine Green Tea Infused Creme Anglaise

Servings: 8
Author: Michelle De La Cerda
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Ingredients

  • 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)

Instructions

  1. Brew both the hibiscus and black teas separately and allow to cool completely.
  2. Once cooled and ready to serve, add the mint leaves and simple syrup to a large pitcher.
  3. Add the freshly juiced lemon, mix well.
  4. Pour in the cooled teas, rum, and 1 cup ice, stir gently, but thoroughly.
  5. When ready to serve, add the lemon lime soda, and pour into ice filled glasses.
  6. Garnish with fresh mint, if desired.
  7. Preheat over to 225°.
  8. Steep the tea in the egg whites for at least 20 minutes, push them into the non-beaten egg whites as best as possible.
  9. Gently squeeze the tea bags, releasing any clinging egg.
  10. 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.
  11. Add cream of tartar; beat until soft peaks form.
  12. Increase speed to medium-high.
  13. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks have formed.
  14. 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.
  15. Simultaneously bake both sheets of meringues for 45 minutes.
  16. Turn oven off and let the meringues set in the oven for an hour or until they have completely cooled.
  17. Brew both the hibiscus and black teas separately and allow to cool completely.
  18. Once cooled and ready to serve, add the mint leaves and simple syrup to a large pitcher.
  19. Add the freshly juiced lemon, mix well.
  20. Pour in the cooled teas and 1 cup ice, stir gently, but thoroughly.
  21. When ready to serve, add the lemon lime soda, and pour into ice filled glasses.
  22. Garnish with fresh mint, if desired.
  23. 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.
  24. In a saucepan, combine the half-and-half, sugar, and tea bags.
  25. Slowly cook over a medium heat until it is about to boil, stirring occasionally.
  26. Remove from heat and allow the tea to steep for at least 5 more minutes.
  27. Gently squeeze the tea bags with your hands to release all the liquid and stir the mixture to incorporate the concentrated liquid.
  28. Whisk the egg yolks until they are smooth.
  29. 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.
  30. If using the food coloring, slowly incorporate it, whisking it in until it reaches the desired hue.
  31. 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.
  32. 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.
  33. Portion out into individual bowls.
  34. Garnish with oranges if using.