Tea Recipes

Green Mango Ice Cream (5 cups)

4 Carrington Mango Herbal Tea Bags
2/3 cup fresh, cold water
4 green mangoes (NOT ripe - hard, very firm)
2/3 cup sugar (more sugar may be needed)
2 cups heavy cream
3 tablespoons nonfat dry milk

In a large saucepan, bring water to a rapid boil; remove from heat. Immediately add tea bags. Steep for 5 minutes; remove tea bags. Peel the mangoes. Cut the flesh away from the seeds; dice fruit; add to saucepan. Sprinkle sugar over fruit. Cook over medium heat, stirring often, for 10 to 12 minutes, or until the fruit is soft. Taste; add more sugar, if necessary. Remove from heat. Mash fruit with a fork until a course puree is obtained; drain any excess liquid off. Allow to cool. Whip heavy cream and dry milk in a bowl until stiff peaks form. Gently stir mango puree into the whipped cream. Spoon into a plastic container and freeze. Tropical and tantalizing!

Cinnamon Apple Crisp (Serves 6)

2 Carrington Cinnamon Apple Tea Bags
1/3 cup fresh, cold water
5 cups peeled and sliced apples ¾ cup flour
1 cup sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt (optional)
¼ pound butter (one stick), in small pieces

Preheat oven to 350°. Bring water to a rapid boil; remove from heat. Pour over tea bags. Steep for 3 minutes; remove tea bags. Allow tea to cool. Butter a 1½ quart baking dish, arrange the apple slice in the dish; sprinkle with tea. Combine flour, sugar, cinnamon and salt in a bowl; mix well. Rub in butter until mixture resembles coarse crumbs; spread evenly over apples. Bake 30 minutes, or until the crust is brown. Serve warm with vanilla ice cream, a slice of cheddar cheese, or heavy cream. An all-American treat!

Raspberry Garlic Vinaigrette Dressing (3 cups)

20 Carrington Raspberry Herbal Tea Bags
2 cups balsamic vinegar
½ cup extra virgin olive oil
½ cup water
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon coarse ground black pepper
1 ½ teaspoons minced garlic

Place tea bags in a glass jar; pour vinegar, water and oil over tea bags and shake well. Place in refrigerator; chill 24 hours; shaking occasionally. Remove tea bags; draining well. Add rosemary, thyme, pepper and garlic; shake well. Use over green salads, or toss with hot or cold pasta. Also makes a wonderful marinade for chicken, shrimp or pork. Zesty!

Mint Green Tea Lemonade (1 gallon, 3 cups)

15 Carrington Green Tea with Mint Tea Bags
½ gallon fresh, cold water
2 (12oz. cans) frozen lemonade concentrate (no need to thaw)

Bring water to a rapid boil; remove from heat. Pour hot water over tea bags; steep 10 minutes. Remove tea bags. Place frozen lemonade into a glass pitcher, add tea slowly and stir well. Refrigerate 3½ hours. Stir well and pour into ice filled glasses. Garnish with mint leaves or lemon slices. Thirst-quenching!

Passion Fruit Banana Pineapple Frosty (Four 10 oz. Servings)

4 Carrington Green Tea with Passion Fruit Tea Bags
1 cup fresh, cold water
3 cups ice cubes
1/3 cup sugar
2 cups cut-up pineapple (fresh pineapple is best)
1 large banana, cut up

Bring water to a boil; remove from heat. Pour hot water over tea bags; steep 5 minutes. Remove tea bags, allow tea to cool. In a blender, puree banana, pineapple, pineapple chunks and tea. Add ice, two or three cubes at a time; blend until frosty. Serve immediately. Cool and satisfying!

Lemon Garlic Pepper Seasoning

3 Carrington Green Tea with Lemon Tea Bags
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
¼ teaspoon finely grated lemon grind

Cut open tea bags and empty into a small container or zip-lock bag. Add garlic powder, pepper and lemon rind. Seal container or bag and shake vigorously to blend ingredients well. Use to season whitefish, bluefish, pork chops or shrimp before grilling or broiling. Savor! Store unused seasoning in a dark, cool place.

Chamomile Sangria (1 gallon)

14 Carrington Chamomile Herbal Tea Bags
6 cups fresh, cold water
1 cup white seedless grapes, halved
1 cup seedless orange sections
1 cup strawberries, quartered
1 cup pineapple chunks
1 ½ cups cold pineapple juice
1 ½ cups cold cranberry juice
1 cup cold orange juice
2 cups cold ginger ale (diet ginger ale is fine, too)

Bring water to a rolling boil, pour over tea bags. Steep 10 minutes; remove tea bags. Allow to cool. Place fruit in a large pitcher. Add the liquid one at time; stir well. Chill at least 4 hours. Serve over chipped or shaved ice. Refreshing!

Ginseng Green Tea Veggie Drink (Six 8oz. Servings)

5 Carrington Green Tea with Ginseng Tea Bags
2 cups fresh, cold water
4 cups vegetable juice (we suggest something with a tomato or carrot base)
½ teaspoon ground ginger
½ teaspoon celery salt (optional)
1 teaspoon tobasco sauce (optional)

Bring water to a rapid boil; remove from heat. Add tea bags; steep for 7 minutes. Remove tea bags; allow to cool. In a large pitcher stir vegetable juice, ginger, celery salt and tobasco. Slowly add cooled tea, stirring well. Refrigerate at least two hours. Pour into tall glasses, garnish with a stalk of celery. Wholesome and gratifying!


Submit a recipe