#1: If possible, use spring water
             - Spring water
             - Tea is, of course, largely water by volume, so it makes sense that the water you use to make your tea has a significant impact on it.
             - If you don’t like the way a brand tastes as a simple glass of water, you’re really not going to like the effect it has on your brewed tea unless the tea is strong and overpowering enough to compensate.
             - If you must use tap water. . . make sure it’s at its best! The goal is to remove unwanted minerals so it is free of any unpleasant tastes and smells.

 
#2: Avoid distilled water
             - It is generally agreed upon that distilled water simply does not taste very good when used to brew tea because the tea has a flat taste, lacking in the complexity usually enjoyed in a good cup of tea.

#3 :  Use STEAMING, not boiling water for green and white teas.
              - Never use boiling water to prepare your white or green tea. White and green tea leaves are more delicate, so water at this temperature will “cook” the leaves and destroy the tea and its flavor, creating a bitter tasting tea.
              - If you accidentally take your tea kettle to a boil, just let it cool down for a couple minutes then use the water for your ONO tea. An appropriate temperature is steaming, between 160-175 degrees F.

#4:  Do not over boil your water
               - Do not over-boil the water or it loses oxygen and even the finest tea will taste flat. The more oxygen water has, the more taste and smoothness you will find.

#5: Never reboil your water
             -  Much of the oxygen will disappear, resulting in a flat tasting tea.

#6: Don’t oversteep your tea and always drink premium ONO Tea. You can find our delicious teas at www.iLoveONO.com.

ONO 2 Cup Teapot with Mighty Athena Green Tea

ONO Strawberry Kiss MarTEAni

INGREDIENTS:

1/2 tsp Matcha green tea powder

1/4 oz strawberry liqueur

1/4 oz passion fruit juice

2 oz vodka

INSTRUCTIONS:

1. Rim a martini glass with sugar

2. Combine all ingredients in a shaker with ice and shake until   chilled.

3. Pour into a martini glass.

4. Garnish rim with a strawberry.

ONO Love Fortune Cookies

INGREDIENTS:

• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 tablespoons vegetable oil
• 8 tablespoons all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 tablespoons granulated sugar
• 3 teaspoons My Sweetheart tea brewed*

* Use 2 tsp of My Sweetheart tea for 1/2 C of water and brew for 3 minutes. This will create a strong and intense flavored tea.  Take 3 tsp for the recipe.

1. Write fortunes on pieces of paper that are 3 inches x .5 inch. Preheat oven to 300 degrees F. Grease 2 baking sheets.

2. Create a 3-inch round stencil out out of a plastic can lid.

3. In a bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy.

4. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the tea into the flour mixture.

5. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: you can also dye the cookies at this point with food coloring.

6. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet.
7. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin until the ends meet. Place the finished cookie in the cup of the muffin tin so that it keeps its shape.

Each serving includes (based on a total yield of 9 cookies):
Calories 93, 11 g Carbohydrates, 1 g Protein, 5 g total Fat, 1 g Saturated Fat, 0 mg Cholesterol, trace Fibre, 72 mg Sodium, 18 mg Potassium.

ONO My Sweetheart Tea

]]> http://theteachick.com/2010/02/14/strawberry-kiss-marteani-love-fortunes/feed/ http://theteachick.com/2010/02/13/happy-asian-new-year-w-slimming-fortune-cookies/ http://theteachick.com/2010/02/13/happy-asian-new-year-w-slimming-fortune-cookies/#comments Sat, 13 Feb 2010 15:30:27 +0000 Phuong http://theteachick.com/?p=446 Happy Chinese New Year everyone! To celebrate, I created a delicious tea infused fortune cookie recipe! The best part, besides all the powerful antioxidants, is the slimming affect of the tea! Oolong has been shown to help shed stubborn pounds by boosting your metabolism and blocking the fattening effect of carbohydrates. Fortune cookies aren’t just for “fortunes” either! Write a love note or a day brightener as a “fortune.”  Watch the other person’s expression when they see their personalized message. It’s fun and it tastes so much better than the store bought cookies. Plus it’s quick and easy.

Ingredients:

• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 tablespoons vegetable oil
• 8 tablespoons all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 tablespoons granulated sugar
• 3 teaspoons Simply Slim tea brewed*

* Use 1 tsp of Simply Slim tea for 1/2 C of water and brew for 3 minutes. This will create a strong and intense flavored tea.  Take 3 tsp for the recipe.

1. Write fortunes on pieces of paper that are 3 inches x .5 inch. Preheat oven to 300 degrees F. Grease 2 baking sheets.

2. Create a 3-inch round stencil out out of a plastic can lid.

3. In a bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy.

4. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the tea into the flour mixture.

5. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: you can also dye the cookies at this point with food coloring.

6. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet.
7. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin until the ends meet. Place the finished cookie in the cup of the muffin tin so that it keeps its shape.

Each serving includes (based on a total yield of 9 cookies):
Calories 93, 11 g Carbohydrates, 1 g Protein, 5 g total Fat, 1 g Saturated Fat, 0 mg Cholesterol, trace Fibre, 72 mg Sodium, 18 mg Potassium.

A delicious pot of ONO Coconut Euphoria white tea

Ingredients:

    * 1 cup boiling hot ONO Creme Earl Grey  (use 12 tsp of Creme Earl Grey per 8 oz cup of water)
    * 3/4 cups unsweetened Cocoa powder

    * 1-3/4 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1-1/2 teaspoons baking soda
    * 1/2 teaspoon salt

    * 3/4 cup butter
    * 1 1/2 cups sugar
    * 2 teaspoons vanilla extract
    * 2 eggs

    * 1 cup milk

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Brew 2 tsp of ONO Creme Earl Grey per 8 oz of boiling hot water for 5 minutes. Discard the tea leaves and save the tea liquid.
3. Place the chopped unsweetened chocolate and cocoa powder in a stainless steel or heatproof bowl. Pour the boiling hot (if needed, microwave the brewed tea so it is boiling hot) ONO Creme Earl Grey over the cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
4. In a separate bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
5. In a hand held mixer or electric mixer with the paddle attachment, cream the butter and sugar.  Beat until the mixture if fluffy.
6. Add the eggs one at a time, mixing well after each egg has been fully incorporated.
7. Gradually add the vanilla and beat to combine.
8. Make a well in the flour mixture and add the milk. Beat until it is well incorporated.
9. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
10.Remove from oven and place on a wire rack. Cool completely before adding the frosting.
 

Chocolate Mascarpone Frosting

12oz Mascarpone Cream
3/4 cup coconut milk
1 tsp unsweetened cocoa powder
2 tbsps sugar
1 tsp of vanilla extract
* Beat mascarpone cheese with a wooden spoon till smooth. Fold in the rest of the ingredients & mix with the spoon till smooth.

Assembly

Pre assembly, toast 1 cup of coconut flakes in the oven. Set aside.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit and toasted coconut flakes.

Enjoy with a delicious cup of ONO Coconut Euphoria white tea.

This is one of my favorite ways to cook fish because it’s fun, healthy, easy to prepare, and so delicious! Cooking en papillote (pronounced “ehn pahp-ee-yoht”) is a simple, classic French method of cooking fish that results in light, tender, flavorful fish. I chose a delicate green tea to make the sauce so that it wouldn’t overpower the fish. ONO Moroccan Mint is the perfect choice because it infuses a wonderful mint flavor and a ton of antioxidants found in the green tea!

The fish is enclosed in paper and steams in its own juices and other delicious ingredients that are added. Vegetables, Moroccan Mint green tea, spices and fish will cook together in a beautifully wrapped package. You can also use foil or leaves, instead of parchment paper, but do not add anything acidic. The acid will react with the foil and leave an unpleasant after taste.

INGREDIENTS:

2 - 12” squares of parchment paper
Extra virgin olive oil or olive oil spray
2 - 4-oz of salmon
Kosher salt and freshly ground black pepper, to taste
1/2 lemon cut in half
Zest of one lemon
zucchini thinly sliced
leeks thinly sliced
ONO Moroccan Mint Green Tea Sauce (below)

DIRECTIONS:

1. Preheat the oven to 375 degrees, F.
2. Fold each square of parchment in half and cut into a heart shape.
3. Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
4. Sprinkle both sides of fish with salt and pepper. Set aside.
5. Thinly slice all veggies, lightly spray them with olive oil and toss with a pinch of kosher salt and pepper and the lemon zest.
6. Divide the veggies in half. Put half of the veggies on one side of the heart
7. Put one piece of fish on top of each bundle of veggies. Top with a few veggies, some minced mint, a generous squeeze of lemon and a light drizzle of olive oil. Spoon some of the Moroccan Mint green tea sauce on top of each piece of fish.
8. Now, to wrap up these packets: fold the top of the heart over the fish and veggies. At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well. Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point. Fold and crease the point twice. You now have successfully wrapped your fish en papillote.
9. Place the packets side by side on a baking sheet, making sure the packets aren’t touching.
10. Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
11. Enjoy with a hot cup of ONO Moroccan Mint tea. Find out more benefits of tea here ->  click.

ONO Moroccan Mint Green Tea Sauce
INGREDIENTS:
3 tbsp extra-virgin olive oil    
1 medium shallot, minced (about 3 tbsp)  
1 tbsp chopped fresh mint leaves  
4 tablespoons lemon juice
1/8 cup of ONO Moroccan Mint tea brewed
1 tsp sugar (or a pinch of truvia)
Dash of salt & pepper  
1 tablespoon of butter
DIRECTIONS:

1. In a medium saucepan, heat the olive oil. Gently cook the shallots until translucent.
2. Add the minced mint, lemon juice, ONO Moroccan Mint tea, and sugar.
3. Reduce the liquid by half then whisk in the butter.
4. Take off the heat and reserve to use with the fish.

Benefits of Mint

* Mint is also said and in many cases proven to:

    * Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.
    * Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.
    * Inhibit the growth of many different types of bacteria and fungus.
    * Ease and unblock the breathing and respiratory passages and airways.
    * Relieves the symptoms of colds and flu.
    * Mint can help with nasal allergies.
    * It can relieve congestion, head colds and headaches.
    * Act as a mild sedative and has calming properties.
    * Relieve minor aches and pains such as muscle cramps and sprains.
    * Combat bad breath.
    * Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.
    * Mint is a very good cleanser for the blood.
    * Mint tea can help clear up skin disorders such as acne.

* This Herb is bombarded with many vitamins 
      
    * It contains carotene, the pigment which is part of Vitamin B complex family.
    * It also contains good amounts of Thiamine.
    * Riboflavin, essential for many biological functions in body, is also present in Mint.
    * Niacin and Folic acid are also present.

* Minerals present in Mint include:
    * calcium, Phosporus, Zinc, Copper, magnesium and manganese, Selenium and fluoride.

Tropical Fruit Salad with ONO Moroccan Mint Green Tea Dressing

INGREDIENTS:

1 pineapple
10-12 strawberries
2 medium firm pears
fresh mint
ONO Morrocan Mint green tea dressing

DIRECTIONS:

1. Core a pineapple and cube the pineapple flesh and place in a large bowl.
2. Dice up the strawberries and pears and add to the bowl of cut pineapple.
3. Add the ONO Moroccan Mint Tea dressing and toss
4. Fill the pineapple with the fruit mixture and top with minced mint leaves.
5. Garnish with mint leaves and vanilla bean pods. Enjoy with a delicious cup of ONO Moroccan Mint tea!

ONO Moroccan Mint Green Tea Dressing

INGREDIENTS:

1 1/2  tsp of ONO Moroccan Mint Green Tea
1/4 cup of steaming hot water
1/4 cup of cold water
1 Tablespoon of honey
1 Tablespoon of fresh mint minced
1 Tablespoon of fresh lime juice
1/4 cup of balsamic vinegar
1/5 cup of olive oil
1 vanilla bean pod

DIRECTIONS:

1. Place ONO Morrocan Mint green tea in an ONO Modern Mug infuser and add the steaming hot water. Wait 2 minutes and remove the filter.
2. Add 1/4 cup of cold spring water to cool down the hot tea.
3. Cut the vanilla bean pod down the middle to expose the beans. Scrape the beans out and add to the tea. Save the pod for garnish.
4. Place the brewed tea, honey, mint, lime juice, balsamic vinegar and olive oil in a jar with a tight lid and shake well.
5. Drizzle over the fresh cut fruit and enjoy with a cup of ONO Moroccan mint tea!

ONO Moroccan Mint Green Tea

My favorite course in culinary school was pastries so it’s not a surprise that I can spend all day in the kitchen making fine pastries and delicious tortes. However, I still like to have a quick and easy chocolate cake recipe on hand. In about an hour you get a moist and rich cake that is deliciously infused with ONO Aphrodisiac Chai.  Aphrodisiac chai is a perfect ingredient to use because it gives the cake a perfect balance of creaminess, sweetness, and spiciness, with a hint of Jasmine. Jasmine is the oldest aphrodisiac flower on earth and has been used to relax the nerves. With the aphrodisiac powers of chocolate and jasmine, this tantalizing dessert will sweep anyone off their feet. Enjoy this with a steaming cup of ONO Aphrodiac tea or an Aphrodisac chai soy latte (recipe below).

1. Brew the Aphrodisiac Chai Tea
2. Make the cake
3. Make the ganache while the cake is baking
4. Decorate the cake with the chocolate shavings

* ONO APHRODISIAC CAKE

INGREDIENTS

- 2 Cups Flour
- 2 teaspoons of Stevia or 2 cups of sugar
- ¾ Cup Baking Cocoa
- 2 Teaspoons Baking Soda
- 2 large Eggs
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 1/2 tsp cinnamon
- 1 Cup Vegetable Oil
- 1 ½ Teaspoons Vanilla
- 1 Cup hot Aphrodisiac Chai black tea (you want this strong)
-  2 tsp of Aphrodisiac Chai tea per 8 oz of boiling water. Steep for 3 minutes
-  2 Tablespoons of Bailey’s liquor

DIRECTIONS

1. Preheat Oven to 300° F
2. Lightly grease and flour a 9 in. cake pan.
3. Make a strong cup of the ONO Aphrodisiac Chai tea
4. Place all the ingredients into a mixing bowl.
5. Mix at medium or medium high speed until all ingredients are blended and smooth.
6. Pour into greased and floured cake pan
7. Bake for about 50 min- 1 hr.
8. Test by sticking the cake with a toothpick. If it comes out clean, it’s done!
9. Allow to cool and brush the top with Bailey’s liquor.

*APHRODISIAC  CHAI INFUSED GANACHE (ICING)

Makes about 2 cups.
-   1 1/4 cups whipping cream
-   2 tablespoons ONO Aphrodisiac Chai Tea
-   2 cups dark chocolate (I love Callebaut), chopped
-   1/3 cup milk chocolate, chopped
-   4 tablespoons (1/2 stick) unsalted butter (softened)

1. Place cream (do not stir) in a saucepan and bring to a boil. Add tea, remove from heat immediately, cover and allow to infuse in a warm place 15 minutes.
2. Place chocolate in a mixing bowl. Strain infused cream over the chocolate; press the tea well to extract all flavor. Whisk the ganache, warming if necessary to melt all chocolate.
3. Add the butter bit by bit and whisk thoroughly to incorporate.

* HOW TO MAKE SHAVED CHOCOLATE CURLS

The chocolate used should be cold, straight out of the refrigerator. I like premium Callebaut chocolate.

- Using a vegetable or Potato Peeler, hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.

* ONO APHRODISIAC CHAI SOY LATTE

Ingredients
* 1 teaspoon ONO Aphrodisiac Chai Tea
* 1/2 cup hot water
* 1 cup light vanilla soy milk
* 2 tablespoons honey
* 1 teaspoon ground cinnamon
* 1 cinnamon stick (optional garnish)

Directions

In an ONO modern mug, add the leaves to the filter and 1 cup of boiling water. Steep for 3 to 5 minutes until water turns dark amber. Remove the glass filter. Set aside. In a small saucepan heat soy milk, honey and cinnamon over medium heat, stirring frequently, until frothy (about 10 minutes). Pour steeped chai to sauce pan and mix. Serve in a large ONO Jumbo cup and saucer. Garnish with cinnamon.

Créme Brulée, French for “burnt cream,” is a rich custard topped with a layer of caramelized sugar. The experience is all about breaking through the crackly sugar crust and having the first taste of creamy custard. I heightened this experience by infusing the vanilla custard with one of my favorite chai teas, ONO Aphrodisiac Chai, then garnishing it with fresh berries.  This is a sinfully delicious dessert that will bring any dessert lover to their knees.

INGREDIENTS

• 1 Tahitian or French vanilla bean
• 1 quart heavy cream
• 1 1/4 cups granulated sugar
• 4 tablespoons ONO Aphrodisiac Chai
• 15 large egg yolks
• 1/2 cup milk
• Spray bottle with Vanilla Grey Goose Vodka

PREPARATION: Set the oven at 350 degrees. Split the vanilla bean lengthwise. In a saucepan, combine the split vanilla bean, heavy cream, and sugar. Scald the mixture to about 190 degrees. Add the ONO Aphrodisiac Chai and take the mixture off the flame. Let sit for 5 minutes, then strain the tea through a chinoise, a conical sieve with a fine mesh.

In a stainless steel mixing bowl, combine the yolks and milk and whisk until smooth.

Temper some of the tea mixture into the cold mixture of yolk and milk. Add this tempered mixture back into the hot cream. Whisk as you’re adding. Scrape out the vanilla bean and remove the foam. Pour into the ramekins.

Place the 10 or 12 ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover with foil and bake for 45 to 55 minutes until set but still jiggles in the center. Remove and chill in the refrigerator for 2 hours.

After it’s chilled, sugar the top generously. Spray with the vanilla vodka. Using a torch, melt the sugar and form a crispy top. Let sit for 3 minutes. Garnish with fresh berries.

Makes 10-12 servings.

Nutrition information per serving: 512 calories, 6 grams protein, 42 grams fat, 28 grams carbohydrate, 0 fiber, 446 milligrams cholesterol, 53 milligrams sodium

* The daily intake of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Researchers have found that honey has various vitamins and iron in large amounts and its use strengthens the white blood corpuscles.
* Ancient cultures used Tea made with honey and cinnamon powder for longevity. 4 spoons of honey, 1 spoon of cinnamon powder and 3 cups of water are boiled to make this tea. The prescribed amount is to drink 1/4 cup, 3 times a day. It keeps the skin
fresh and soft and slows down old age.
* Honey and cinnamon helps in improving the digestive system, remove gas from the stomach and intestine and treat stomachache, flatulence, indigestion and bladder infections.

Here are two delicious recipes I created that incorporate honey and cinnamon! YUMMY!

ONO Sleepy Time tea

INGREDIENTS for COOKIES:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon of cinnamon
1/2 cup of butter
1/2 cup honey
1/4 cup sugar
2 tablespoon finely grated lemon zest
1 large egg, at room temperature
1 tablespoon of lemon juice

DIRECTIONS for COOKIES

   1. Preheat oven to 350°F.
   2. In a small bowl, combine flour, ginger, cinnamon, and baking soda. Beat butter, honey, sugar and lemon zest with an electric mixer, in a large bowl, until creamy. Add egg and lemon juice and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
   3. Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
   4. When the cookies are cool, sandwich them with teaspoon dollops of the Lemon filling. Put in an airtight container and store in the refrigerator overnight.

INGREDIENTS for LEMON FILLING

1/4 cup of softened butter
1 1/2 cups confectioners’ sugar
2 tablespoons ONO Sleepy Time brewed
1 tablespoon lemon zest

 
DIRECTIONS for FILLING:

   1. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the tea and lemon juice.
   2. Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing them together so the filling spreads to the edge.

DIRECTIONS for ONO SLEEPY TIME TEA

6 teaspoons of ONO Sleepy Time tea
1 1/2 tablespoons of honey
1 teaspoon of cinnamon

1. Place honey and cinnamon at the bottom of an ONO 5 Cup teapot.
2. Insert an ONO glass filter into the pot filled with Sleepy Time tea.
3. Add hot water and steep for at least 5 minutes.

Here is the recipe:

6 cups of water
3 tablespoons of ONO Slimming Goddess
1 tablespoon of honey
fresh mint
2-3 ripe peaches, sliced thin
splash of cranberry juice

serves 4-6
1. Bring 6 cups of water to a boil.

2. Add Slimming Goddess and honey in the filter of your ONO 5 Cup Teapot.

3. Add the water to the leaves and steep for 5 minutes.

4. Remove the filter and let the pot of tea cool. Then chill in the fridge for 2-3 hrs. You can also pour it directly over ice after cooling without having to chill it in the fridge.

5. Splash with cranberry juice.

6. Drop in slices of peaches and sprigs of mint and serve tea over ice.