This comes from the commanders Palace cook books called “Commander’s Kitchen” by chefs Ti Adelaide Martin and Chef Jamie Shannon.
I know I love Earl Grey tea in this is made with Earl Grey Tea and with the freshness of mint, the sweetness of honey and the bright citrus flavor from 3 oranges.
1 large bunch fresh mint – about two and a half ounces
Three oranges, halved top to bottom, and slices discarded, sliced 1/8 inch thick
2/3 cup honey, or to taste
2 quarts cold water
6 Grey tea bags
Picture of the wonderful, cooling sweet citrus mint tea coming soon!
Until then, here’s a shot I took at the beautiful Springs Preserve that I sprinkled some of my Magic photo editing skills on.
Wash the mint, and place in a large glass pitcher. Add the orange pieces, then the honey.
Use a wooden spoon to crush the ingredients until they’re lightly broken up and the bottom of the pitcher contains orange juice mixed with mint and honey.
Add the cold water and stir.
Place on a counter for up to 12 hours, or until the mixture reaches the desired strength. Remove the tea bags and squeeze any remaining liquid from them back into the pitcher.
Stir gently to avoid disturbing the bottom of the picture too much serve until class is over ice.
In the words of Chef Jamie:
” drinking iced tea on a hot day is a southern state of mind. To me, just the sight of the glass pitcher sweating, with its fresh mint and fruit, is cooling, even before taking a single sip.”
Well I don’t know about you, but I’m getting cool just thinking about it!
Cheers to the chefs at Commander’s Palace from Miss Polly Motzko. I hope to visit one day.
Until then, have a Delicious Day!
Paulette Le Pore Motzko
(Polly Motzko )
January 30th, 2016