Kuwaiti orange and cinnamon iced tea – a detailed recipe cooking. 
The photodishes: Lisa Shin Time: 1 hour. 30 min. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For tea:
- 1/2 orange zest, cut in wide stripes
- 1 cinnamon stick
- 8 bags of black tea
- Half sliced orange slices, cinnamon rolls, for decorations (optional)
For peppermint syrup:
- 1 tbsp. Sahara
- 1 small ginger root, peel and chop finely
- 6 sprigs of fresh mint
Recipes with similar ingredients: Oranges, Orange Zest, cinnamon, black tea, ginger root, mint
Recipe preparation:
- To make tea: pour 8 tbsp into a pan water add zest and a cinnamon stick, bring to a boil. Turn off the fire add tea bags, cover and let the tea brew in within 5 minutes Then remove the tea bags and without taking out the straw cinnamon with zest, cool tea.
- Meanwhile, prepare mint syrup: pour into a stewpan 1 tbsp. water, add sugar and ginger, put on low heat and, bring to a boil without stirring. As soon as the syrup began to boil, remove the stewpan from the stove. Tear sprigs of mint and add to syrup. Cool the syrup to room temperature, approximately 20 minutes. Strain the syrup, discard the mint and ginger.
- Strain the tea in a decanter, add mint syrup to taste. Spill tea in glasses filled with ice, garnish with slices of orange and cinnamon sticks.
