Russian Tea With Fruit
"This tea uses preserved fruit to give it added sweetness and taste. The lemon helps balance out the sweet. You can substitute strawberry or raspberry preserves if you prefer. Using loose tea allows the leaves to steep better. Don't use a delicate tea for this. Adapted from the New Settlement Cookbook."
photo by Muffin Goddess
- Ready In:
- 8mins
- Ingredients:
- 5
- Yields:
-
4 c
- Serves:
- 4
ingredients
- 1 tablespoon loose black tea
- 4 cups boiling water
- 4 cubes sugar
- 4 lemon slices
- 4 teaspoons cherry preserves
directions
- Put tea in a container that will preserve heat and pour 1 cup boiling water over it. Let it steep for 3 minutes.
- Strain 1/4 cup tea into each tea cup. Fill with boiling water.
- Put 1/4 of the sugar, lemon, and preserves in each cup to taste.
- Stir and serve.
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Reviews
-
I prefer fruited tea iced rather than hot but I did test the recipe both manners. Earl Grey bergamot scented black tea was chosen and I used my homemade Rainier cherry freezer jam. The tea was strained after adding the jam to remove any fruit peel pieces. Made for Culinary Quest. Thanks for posting! It was different and refreshing! -
I had to sit and work on DH's landscaping billing this morning, and this lovely cup of tea made it a more pleasant experience, thank you very much! I never would've thought to sweeten tea with preserves, but this is a brilliant way to use up those last little bits of preserves that are taking up space in the fridge. I drink quite a bit of hot tea in the colder months, so I'm sure I'll be making this often. Thanks for posting! Made for Culinary Quest I Family Picks -
I' ve prepared this delicious tea for breackfast. It's a wonderful way to use cherry preserves and I'm sure I will love this with other preserves as well.<br/>Made for Culinary Quest 2014 -
easy peaszy good tea cakepops on parade
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Gee, I want CG to send me some of that homemade jam! This was really good....I usually drink my tea black. But in this, the jam kept it from being too strong/harsh/bitter and the lemon kept the jam from making it too sweet. ;) Made for my fellow Cruisin' Culinary Queen/Culinary Quest 2014. xo Beth/elmotoo
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
