mint Archives - Noble Pig

Cinnamon Orange Sweet Tea

Cathy Pollak — Tue, 04 Jun 2024 11:11:08 +0000

This cinnamon orange sweet tea goes beyond your typical backyard barbecue iced tea; it’s truly exceptional! I use cinnamon and fresh ginger to highlight the sweetness of the iced tea, which brings to life the citrus undertones. It’s absolutely fantastic!

Cinnamon Orange Sweet Tea

This is one of my favorite summer drinks to make. It’s refreshing, bursting with flavor, and though it demands a bit more effort than regular iced tea, the payoff is immense.

The finished tea is luxurious and fragrant, with delicate notes of mint and ginger. I can’t think of a better suited sweet tea for any occasion.

Why I Love This Recipe

It’s a fun treat I enjoy sipping on a hot summer day.
This tea has great aromatics, which is noticeable with every sip.
It’s great for entertaining, I’ll often make a double or triple batch.

Ingredients

Cinnamon sticks: I use cinnamon sticks to infuse the boiling water for the tea. The sticks release oils that impart a lingering flavor. Ground cinnamon is not a suitable substitute for this recipe.
Black tea bags: I don’t use any fancy brand of tea bags for this sweet tea, but I do make sure they’re fresh.
Granulated sugar: This is what I use to sweeten my sweet tea!
Orange peel and slices: I peel my oranges just deep enough to not grab too much of the white pith, which would add a bitter element to the tea. I use the orange slices as a garnish for each glass.
Filtered water: Tap water is fine if it’s void of any off flavors, otherwise use filtered or bottled water.
Fresh ginger: This is perhaps my favorite ingredient in this sweet tea as it adds a bit of spice. It’s important to note that squeezable ginger paste should not be substituted for fresh ginger in this recipe.
Fresh mint: I love the aromatics and flavor fresh mint adds to this iced tea.

How To Make Cinnamon Orange Sweet Tea

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: I begin by combining water, orange peel, and cinnamon sticks in a medium-sized saucepan and bringing it to a boil. After reaching a boil, I add the tea bags and turn off the heat. I make sure the tea steeps for only 5 minutes (any longer may result in a bitter taste). Once steeped, I remove the tea bags and chill the tea in the refrigerator, leaving the cinnamon sticks and orange peel in for now.
Step Two: In a smaller saucepan, I create the simple syrup by combining water, sugar, and fresh ginger coins over low heat. I bring it to a boil without stirring. After it boils, I turn off the heat and tear the mint leaves and stalks into pieces, adding them to the syrup. I let it cool to room temperature before straining the syrup, removing any remnants of ginger and mint.
Step Three: Once everything is cooled, I strain the tea into a pitcher and stir in the mint and ginger syrup. I serve in a tall glass (extra points if the glass is chilled) over ice and garnish with orange slices, mint and extra cinnamon sticks.

Recipe Tips

You can reuse your cinnamon sticks for multiple batches of this recipe. After using one, rinse it under hot water and let it dry completely before storing it as usual. Before using it again, run the cinnamon stick over a grater a few times to enhance the flavor release. However, it’s best to only reuse each cinnamon stick about four times before discarding it.
For a sugar-free version, I suggest using only granulated stevia (such as Truvia). To make the simple syrup, mix 1 cup of water with 1/8 cup of granulated stevia (equivalent to 10-15 packets of Truvia), then add the ginger and mint.

Storage

I keep this sweet tea in the refrigerator until I’m ready to serve it.
I store it in a pitcher that has a lid, or I cover the top with saran wrap. I do this because I don’t want the tea to absorb any other flavors from the refrigerator.

MORE FUN DRINKS TO MAKE

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Cinnamon Orange Sweet Tea

Cinnamon Orange Sweet Tea is not your typical backyard barbecue iced tea, it's so much better! This next level sweet tea uses cinnamon and ginger to highlight the sweetness of the added sugar and bring the citrus undertones to life!

Course Drinks

Cuisine American

Keyword Cinnamon Orange Sweet Tea

Prep Time 20

Cook Time 10

chilling 4

Total Time 4 30

Servings glasses

Calories 99kcal

Author Cathy Pollak

Equipment

Ingredients

For the tea:

8 cups filtered water
2 large pieces of orange peel, plus orange slices for garnish
1 large or 2 small cinnamon stick(s), plus more for garnish
8 black tea bags

For the syrup:

1 cup filtered water
1 cup granulated sugar
6 quarter-size coins peeled fresh ginger, chopped
6 sprigs of fresh mint

Instructions

To make the tea, combine water, orange peel and cinnamon stick(s) in a medium sized saucepan over low heat; bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for only 5 minutes (any longer and it will be bitter). Remove the tea bags and chill the tea (don't remove the cinnamon stick or the orange peel yet). It's also a good idea to pour the tea into a vessel that is not warm.
8 cups filtered water, 2 large pieces of orange peel, plus orange slices for garnish, 1 large or 2 small cinnamon stick(s), plus more for garnish, 8 black tea bags
Make the syrup by combining 1 cup water, sugar and ginger in a small saucepan over low heat. Bring to a boil without stirring. Once boiling, turn off the heat. Tear the mint leaves and stalks into pieces and drop them into the syrup. Let cool to room temperature. Strain the syrup, discarding the ginger and mint.
1 cup filtered water, 1 cup granulated sugar, 6 quarter-size coins peeled fresh ginger, chopped, 6 sprigs of fresh mint
Strain the tea into a pitcher. Add the mint syrup and stir. Serve in a tall glass over ice and garnish with orange slices and cinnamon sticks.

Notes

Sugar-Free: Check the post under recipe tips for how to make a sugar-free simple syrup for this sweet tea.

For optimal outcomes when preparing this cinnamon orange sweet tea, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

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The post Cinnamon Orange Sweet Tea appeared first on Noble Pig.

Fruit Salad with Ginger-Mint Syrup

Cathy Pollak — Thu, 05 Sep 2019 23:36:14 +0000

Almost any fruit is excellent here – even peaches, nectarines and cherries would work well. Use what strikes you for dessert and serve with sugar cookies. The ginger-mint syrup is especially good when your fruit needs a little extra sweetness.

Fruit Salad with Ginger-Mint Syrup

When you’re not sure what to serve as a side dish, you can’t go wrong with this tasty Fruit Salad with Ginger-Mint Syrup. This salad is perfect for brunch, backyard barbecues or anytime you are craving something delicious. It does help that this fruit salad is so simple to put together. The ginger-mint syrup really takes this salad to a new level.

Using a syrup in a fruit salad is especially helpful during the non-peak fruit months (the shoulder months of summer). This is when fruit needs a little assistance in the sweetness department. We all love a beautiful fruit salad in the spring, but many times fruit is just not at it’s best. Using the ginger-mint syrup will bring new life to your fruit salads and you never have to worry about picking the perfect (sweet) melon again.

How Do I Make Ginger-Mint Syrup

It’s so easy. Ginger-mint syrup is basically a simple syrup, made by combining sugar, water, fresh mint and fresh ginger and bringing to a boil. Reducing the ingredients by half, over heat, concentrates the flavors, making them stand out. Be careful not to overcook the syrup as it will become thick and bitter. Overall, it takes about ten minutes to make this syrup on the stove. Cooling time on the counter and in the refrigerator are also required.

When Do I Add The Syrup

There are a couple of different answers to this question. I personally like to let the syrup come to room temperature and chill it (about two hours). I gently stir in the syrup with the fruit right before serving. The longer the syrup is in contact with the fruit, the more flavorful the fruit becomes. However, the syrup can soften the fruit a bit so I tend to add it right before serving, but that’s my personal preference. However, adding the syrup to the fruit and letting it chill together in the refrigerator for several hours does work well. If your fruit is not as ripe as you’d like it, I would let the fruit and the syrup sit longer together before serving.

What Kind Of Fruit Works Best In This Fruit Salad

Melon – Watermelon, Cantaloupe, Honeydew
Berries – Raspberry, Strawberry, Blueberries, Blackberries
Stone Fruits – Peaches, Nectarines, Mangoes, Plums, Cherries
Apples and Pears
Pineapple

How Long Will This Fruit Salad Last

The short answer is three to five days. To maximize the shelf life of this fruit salad keep it in an airtight container in the refrigerator. Leaving this or any fruit salad out at room temperature for more than two hours will allow it to deteriorate quickly.

MORE FRUIT SALAD RECIPES

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Fruit Salad with Ginger-Mint Syrup

Almost any fruit is excellent here - even peaches, nectarines and cherries would work well. Use what strikes you for dessert and serve with sugar cookies. The ginger-mint syrup is especially good when your fruit needs a little extra sweetness.

Course Dessert, Side Dish

Cuisine American

Keyword Fruit Salad with Ginger-Mint Syrup

Prep Time 30

Cook Time 10

Chilling time 2

Total Time 2 40

Servings cups

Calories 188kcal

Author Cathy Pollak

Ingredients

Syrup:

1 cup sugar
3/4 cup water
1/4 cup fresh mint, coarsely chopped
3 tbsp fresh ginger, coarsely chopped
zest and juice of one lime

Fruit:

2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
2 cups fresh pineapple chunks
2 pints blueberries
2 pints blackberries
2 pints raspberries

Instructions

For the syrup, simmer the sugar, water, mint, ginger, lime zest and juice in a saucepan over medium heat until reduced by half, about ten minutes. (You do not want to overcook or the syrup will become bitter and thick.)
Strain the syrup into a small bowl and let come to room temperature. Place in the fridge to chill for at least two hours.
Prepare fruit and chill at least one hour.
Right before serving toss fruit and syrup together in a large bowl. Serve immediately.

Nutrition

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The post Fruit Salad with Ginger-Mint Syrup appeared first on Noble Pig.

Cucumbers with Mint Vinaigrette

Cathy Pollak — Tue, 27 Aug 2019 19:38:46 +0000

Keep it light and refreshing ~ Cucumbers with Mint Vinaigrette are the perfect side dish for any meal. They are especially wonderful with Asian Cuisine.

Cucumbers with Mint Vinaigrette Recipe

Even if you’re not a big fan of cucumbers, these Cucumbers with Mint Vinaigrette are a must try. They are the perfect palate cleanser between spicy bites of food and are a perfect side dish for any Asian cuisine dishes. I find it really amazing how much cooling effect these cucumbers have whether it’s a hot day or your menu includes some spicy heat recipes.

I love serving these refreshing cucumbers as a side dish with my Easy Shrimp and Fresh Plum Stir-Fry, Cashew Kung Pao Chicken or my Asian Lime Ribs.

I have to admit, these cucumbers have been my sole lunch many times over. If there are ever leftovers from dinner the night before, it’s almost a guarantee I will be enjoying them as my next meal.

These cucumbers can easily stand alone for lunch and/or a refreshing afternoon snack.

How To Thinly Slice Cucumber

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The trick to any sliced cucumber salad is to slice the cucumbers as thinly as you can. Wafer thin is how I usually refer to my cucumber slices. This is easily done with a mandoline slicer, an amazingly simple kitchen tool that is easy to set up and will have you slicing in minutes. The smaller mandolines are easy to wash, dry and store; nothing elaborate is necessary. With a little a practice, you will find having a mandoline will save you hours of work.

The mandoline is definitely one of my favorite kitchen tools. If you place value on uniformly cut veggies, a mandoline is totally for you.

How To Make Cucumbers With Mint Vinaigrette

Prepare cucumber by thinly slicing with a mandoline. Leave the rough, green peel on the cucumber
Add seasoned rice vinegar, fresh mint, ginger paste and red papper flakes to the bowl of a blender and puree
Toss pureed mixture with thinly sliced cucumbers
Chill for at least thirty minutes before serving

What Should I Serve With Cucumbers With Mint Vinaigrette

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Cucumbers with Mint Vinaigrette

Keep it light and refreshing ~ Cucumber with Mint Vinaigrette are the perfect side dish for any meal. They are especially wonderful with Asian Cuisine.

Course Side Dish

Cuisine Asian

Keyword Cucumbers with Mint Vinaigrette

Prep Time 10

Cook Time 0

Chilling Time 30

Total Time 40

Servings cups

Calories 70kcal

Author Cathy Pollak

Equipment

Ingredients

1 English cucumber, thinly sliced, skins on (about 4 cups)
1/2 cup seasoned rice vinegar (do not substitute)
20 fresh mint leaves, coarsely chopped
4 tsps ginger paste
1/2 tsp red pepper flakes

Instructions

Thinly slice cucumber (leave the skin on) on a mandoline.
Puree in a blender the seasoned rice vinegar, mint leaves, ginger paste and red pepper flakes.
Toss mint puree with sliced cucumbers and chill for at least 30 minutes.
This dish holds up great for several days in the refrigerator.

Nutrition

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