Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Minted Hibiscus and Raspberry

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Minted Hibiscus and Raspberry Empty Minted Hibiscus and Raspberry

    Post by Lobo Fri 09 Dec 2016, 5:42 pm

    Minted Hibiscus and Raspberry Img99l
    Minted Hibiscus and Raspberry

    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Servings: 8
    Tea and tequila—now that’s a unique combination. When you’re in the mood for iced tea with a bit of a kick, try this creative cocktail.


    Ingredients:


    • 8 cups water
    • 3 cups raspberries

    • 1/4 cup coarsely chopped fresh mint, plus leaves for garnish

    • 6 hibiscus tea bags or 6 Tbs. hibiscus flowers
    • 3/4 cup sugar
    • 2 cups silver tequila

    • 1/2 cup Grand Marnier 

    • 1/2 cup fresh lime juice

    • Ice as needed

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    Directions:

    In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.

    Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.

    Pour into ice-filled glasses. Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.

    Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).

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