Take a peek at how to use iced tea in cocktails and even a broth for cooking rice noodles.
What happens when you combine real-brewed iced tea, amazing food, and experts in both these categories? The answer came at Pure Leaf‘s Real Leaf Brewery event in midtown NYC last week. Pure Leaf is a brewing company specializing in the freshest iced tea brewed from real leaves, with no preservatives or artificial flavorings.
Celebrity chef Gail Simmons and Pure Leaf’s Tea Master John Cheetham were also in attendance. Simmons created two beautiful recipes involving Pure Leaf’s teas that were definitely the highlight of the event. Cheetham is one of the handful of Tea Masters in the world. He has had extensive training in the subtleties and flavors of fine tea and was present to fill us in on the perfect iced tea brewing process.
Simmons’ pomelo cocktail, recipe found below, was made with the Pure Leaf Sweet Tea to give the drink some sweetness and has a Southern/Tex-Mex feel. Keep it virgin, or add some mezcal for an adult version. Perfect for Cinco de Mayo!
This drink pairs wonderfully with the other recipe she created using the Pure Leaf Tea: a Vietnamese inspired Lemongrass Rice Noodle Salad. For this, the tea was used as an innovative broth for the noodles. For her recipe, Simmons uses shrimp, but it can be substituted with your protein of choice, such as tofu or chicken.Print
All images courtesy of Andrew Kelly from Insider Images
This New York City native and University of St. Andrews graduate has spent the last few years on culinary adventures around the world to finally find herself right back home again. Most days you can find Suzanna sampling all the green juice, lattes, and craft beer the city has to offer or daydreaming over a good book.