Tea Cocktail with Vermouth

Drain loquats or lychees on a sieve, collecting the juice. Pour fruit with vermouth and infuse in about 6 hours. Boil water, pour over tea and candy and infuse in about 5 min. Pour off the tea and leave to cool. Add cold tea with orange and loquat or lychee juice to fruit form, stir, divide evenly among several glasses and bring to table.

Related Recipes:

Moroccan Mint TeaRinse the teapot with boiling hot water. Pour in 2 tsp of green tea and add 100 ml of boiling hot water. Stir... Krem of Green Tea with Papaya and KhakiRinse the papayas and khakis. Cut the papayas in half and scrape out the seeds. Cut the khakis in half and... Arabic TeaMint rinse, shake dry, except for 4 stalks for garnish in tap water about 10 minutes lightly roll. Pour the... Stuffed Tea Eggs on Sprouts SaladTea eggs should be prepared 4-6 days in advance. Tea eggs: Boil 5-min eggs, quench when cooled. Lightly tap... Caramelized Pot Tart W. Grapefruit in Lemongrass Broth1. hang the curd in a kitchen towel over a baking dish in the cellar or refrigerator and drain for one night... Lychee or Lychee Info + a Few Recipe Suggestions.Litchi compote: The already browned, i.e. fully ripe fruits are freed from their sproed skin. You can now pour... Litchi Compote with Rose WaterRemove peel from lychees over a baking dish, reserving juice. Bring wine to a boil with sugar and juice of one... Orange and Lemon ChipsCut six to eight one-millimeter-thin fruit slices from each fruit center. Boil the water with the sugar. When... Charlotte of Passion Fruit and White ChocolateChocolate mousse: Melt the cooking chocolate in a bain-marie, beat the egg and yolk with 1 tbsp. sugar until... Indian Spice TeaBring the spices to a boil with the water, simmer quietly over medium heat with the lid closed for about 15...