Earl Grey Tea and Blueberry Spritzer
Earl Grey Tea and Blueberry Spritzer
Just five simple ingredients make this sophisticated and beautiful summer drink. The iced tea and simple syrup can be made ahead and refrigerated for up to a week. Keep them on hand, then just pop open a bottle of sparkling wine and mix the drinks when guests arrive. Dovetailing Tip: Double the amount of simple syrup to have ready for Watermelon Lemonade slushies day 3. Before adding the mint separate the simple syrup for day 3's slushies and add 1 bunch basil with stems removed.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 125
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 125
6 earl grey tea bags
1/2 cup sugar
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
2 cups blueberries
sparkling wine, cold
Directions:
Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes.
Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes.
Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine.
To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.
Source: foodnetwork.com
Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes.
Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine.
To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
