Cherry-Blossom Tea and Pink Lemonade

Continue the cherry blossom theme at the bar with these pinkalicious ideas.

  • Yield: Makes 4 1/2 cups
Cherry-Blossom Tea and Pink Lemonade

Source: Martha Stewart Weddings, Spring 2010

Ingredients

  • 2 cups water
  • 1 tablespoon cherry-blossom tea or any floral white tea
  • 3/4 cup lemon juice
  • 1/4 cup plus 2 tablespoons Simple Syrup
  • 1 1/2 teaspoons grenadine

Directions

  1. Heat the water in a medium pan over medium heat until it begins to simmer. Remove from heat, add tea, and let sit 2 minutes. Strain immediately, and refrigerate liquid right away until cold, about 1 hour.

  2. Combine tea, lemon juice, simple syrup, and grenadine. Pour over ice when ready to serve.

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