Two teas with saffron
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Two teas with saffron
  Saffron    Beverages  
Last updated 6/12/2012 1:01:37 AM. Recipe ID 24937. Report a problem with this recipe.
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      Title: Two teas with saffron
 Categories: Beverages, Ceideburg 2
      Yield: 40 Servings
 
MMMMM-------------------ARISTOCRATIC ICED TEA------------------------
      8 c  Boiling water (2 L)
    1/2 ts Saffron Threads
           Juice of 2 or 3 lemons
      1    To 2 cups sugar (200 or
           -400g)
           Ice

MMMMM----------------------BLACK SPICED TEA---------------------------
     12    Green cardamoms
      8 ts Sugar
    1/2 ts Saffron Threads
      8 c  Water (2L)
      8 ts Black tea
 
  Next time you get overwrought thinking of squid or tofu, sit down to
  a nice steaming glass of the following and compose yerself...
  
  ARISTOCRATIC ICED TEA:
  
  It is the color of Chartreuse (which is also tinted with saffron). At
  least 4 hours prior to serving, pour boiling water over threads.
  
  Just before serving, add juice, sugar and ice cubes.  Threads may be
  left in or strained out.
  
  Makes 40 servings.
  
  BLACK SPICED TEA:
  
  Chef Ashok Rajput of the Nataraja Restaurant (Palo Alto, Ca.) made
  this tea for me while demonstrating how to make Indian-style ice
  cream with cardamom, pistachios, and saffron.  I thought I had found
  heaven between sipping the delicate, slightly sweet, aromatic tea and
  tasting the custard of the freshly made kulfi.
  
  This tea is called Qahwa in Kashmir where India's 4,000 acres of
  saffron fields are.  It is also served in the Arab nations and Iran.
  I have seen recipes with many other ingredients than the ones listed
  below, so experiment also with green tea, rose water, fresh ginger,
  almonds honey, cinnamon and milk.
  
  Bring first four ingredients to a boil, then simmer until liquid is
  reduced by half.  Bring to a second boil, add tea and steep to
  desired strength.
  
  




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Recipe ID 24937 (Apr 03, 2005)

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