Mint, and Earl Grey teas
Simple syrup, recipe follows
Candied lemon peel, recipe follows
Whipped cream, recipe follows
- On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.
- Invite guests to sample different teas and flavor them as they desire.
3 cups water
1 cup fresh mint, bruised with the back of a spoon
- Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.
1/2 cup water
1 cup sugar
- In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved.
- Take pan off heat and cool the syrup.
- Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel.
Makes 1 cup.
Candied Lemon Peel:
1 cup simple syrup, recipe above
- Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips.
- Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute.
- Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water.
- In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes.
- Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.
Makes 12 to 16 strips.
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
- Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine.
- Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.)