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Mar 12, 2019
An Exploration of Teas with Julia Matson of Bingley's Teas
An Exploration of Teas with Julia Matson of Bingley's Teas
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Julia (Matson) mentioned that she likes to use "Marianne's Wild Abandon" Tea to make a punch. This yummy punch is called St Cecilia Society Punch. Here's a recipe we found at FineCooking.com
https://www.finecooking.com/recipe/st-cecilia-society-punch
Servings: six to eight.
This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.
Ingredients
2 medium lemons, thinly sliced
3/4 cup brandy
3/4 cup granulated sugar
2 tea bags green tea *(This will be Marianne's Wild Abandon Tea of course)
3/4 cup dark rum, such as Gosling’s
1/2 small pineapple, peeled, cored, sliced
1/2 inch thick, and cut into small wedges
1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
6 cups sparkling water, chilled
Preparation
Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.
Let us know how do you like it, if you decided to make one...Cheers!