Juice Infusion

Name: Juice Infusion
Ingredients: 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun); 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun); 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun); 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun); 1 cup/250 milliliters juice; 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun); 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun); 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun); 1 tablespoon/14 grams tea, such as Kenya, Ceylon black, or China black (for more intense tea flavor, opt for Assam, Cameroon, or Keemun)

Preparation info

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

Ingredients

1 cup/250 milliliters juice
1 tablespoon/14

Vegan
Drinks
Gluten-free

Method

In a small saucepan, heat the juice until boiling then remove from the heat. Add the tea leaves and infuse for up to 10 minutes. Sieve out the leaves and add seasonings as desired for an entrée. For a dessert sauce, add sugar to taste then thicken with about a teaspoon of cornstarch dissolved in