*  Exported from  MasterCook  *
 
                           TWO TEAS WITH SAFFRON
 
 Recipe By     : 
 Serving Size  : 40   Preparation Time :0:00
 Categories    : Beverages                        Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------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
                         -----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.
   
   From “Wild About Saffron++A Contemporary Guide to an
   Ancient Spice”, by Ellen Szita.  Published by Saffron
   Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
   1987.
   
   Posted by Stephen Ceideberg; March 30 1993.
  
 
 
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