Evening Sips

 The Cool Cuppa / Iced Tea

For those sweltering summer afternoons, this is a sure relief.

1. Take fresh water from the cold tap and boil.
2. Put two teaspoonful of Runglee Rungliot into teapot for each person to get strong brew.
3. Pour in boiling water. Cover teapot and wait for at least five minutes.
4. Fill three-fourths of a large glass tumbler with ice-cubes. Pour tea from the teapot. Add sugar syrup and sliced lemon to taste, but no milk. You can add a sprig of mint.
5. Cool for a few minutes and imbibe straight or through a straw.
   
   

 Languid Lemon Stress-away Tea / Lemon Tea

A tempter at all times!

Into a piping hot cup of Shakti tea, add sugar to taste, stir, and sip in the goodness of tea with the richness of lemon.

 Stamina City / Hot Spiced Afternoon Tea

A vitality booster with the richness of spice - what more can we say - enjoy!

4 pints water

4 oz. Sugar

½ level tsp. whole cloves

½ a stick of cinnamon

1 oz. Duncans Tea

¼ pint orange juice or squash

Juice of 2 lemons

Cinnamon stcks to serve

Add the spices to the water and bring to the boil. Pour onto the tea and allow to brew for 5 minutes. Stir, strain onto the sugar and stir until dissolved. Add the fruit juices. To reheat before serving ( if necessary ) place over a low heat – do not simmer or boil. Serve with cinnamon sticks.

Sufficient for 12 people

Slim with it

 Flexibilitea / Grapefruit Cooler

For all jocks and jockettes out there in fitness land, this is just the ticket.

Pour Double Diamond tea liquor over ice to half fill tumbler. Stir in 1 tablespon of unsweetened grapefruit concentrate, then fill with low calorie tonic water. Decorate with twist of grapefruit or lemon peel and a sprig of mint.

 Make a meal of it

Surprise - surprise for all those who thought tea was for drinking ! You can now dig into it, slurp it and gobble it.

 Tea Ice Cream

(for making 2 lbs. of tea ice cream)

1.  
   1. Dry Runglee Rungliot tea - 2 oz.
   2. Refined sugar 1 lb.
   3. Arrowroot or cornflour 1 oz.
   4. Fresh milk 2 lbs.
   5. Water 10 oz.

1. Heat water and remove quickly from fire when boiling. Rinse out teapot with hot water and put in tea leaves. Pour boiling water into teapot. Infuse for 8 to 10 minutes. Strain off infusion and keep aside.
2. Boil milk. Next, blend sugar with arrowroot ( or corn flour) thoroughly and add to boiled milk. Let mixture simmer for about 10 minutes stirring continuously to avoid lumps. Remove form fire, add tea infusion, stir and freeze.
   
   

 Tea Jelly

2 lemons

Sargam tea, strained

1 pkt. Lemon jelly

Whipped cream to decorate

¾ pint (approx. ) freshly

Grate the skins of the lemons finely. Place the jelly in a measure and make upto 1 pint with freshly brewed tea. Stir until dissolved, then cool. When it is slightly thickened stir in the grated lemon peel and pour into a wetted 1-pint mould or into individual moulds.

Tea Cream

½ pint milk

1 oz. Shakti tea

½ pint cream

4 tbsp. Water

½ oz. gelatine

3 level tbsp. Sugar

Whipped cream and glace fruit to decorate

Bring the milk to boiling point, pour over the tea and allow to infuse for 20 minutes. Strain and add half the cream. Soften the gelatine in 4 tbsp. Water in a small basin over hot water.; when it has dissolved, add the sugar and strain into the tea mixture. Cool. Whip the remainder of the cream stiffly and stir into the tea mixture. Pour into a wetted mould and leave to set. Decorate with cream, cherries, etc.

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