Cherry-Blossom Tea and Pink Lemonade
Continue the cherry blossom theme at the bar with these pinkalicious ideas.
- Yield: Makes 4 1/2 cups
Source: Martha Stewart Weddings, Spring 2010
- 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
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.
Combine tea, lemon juice, simple syrup, and grenadine. Pour over ice when ready to serve.