When planning a menu, I like to mix a few favorites and a few new recipes. I chose this one simply because it fit the Mad Hatter’s Tea Party theme, but it was actually one of my favorite dishes from the whole day. The texture is light and smooth and though the flavor isn’t terribly strong, it’s very well balanced and the total effect is very refreshing.
If you’re making it in larger quantities, as I did, it will be easier if you start it the day before. The technique is pretty simple – no custard to worry about burning or curdling. It’s simply a lemon syrup and strong tea that are heated up, then mixed together and cooled.
I suppose my only other technical tip is to use a blender or food processor if you’re doing large quantities of mint and use a mixer to beat the egg white. If you’re doing a small batch, though, you won’t even need those.
Put the tea into a pan and pour into the boiling water. Cover and let stand for 5 minutes, then strain into a bowl.
Note: I kept the lemon peels to the side after making the syrup, since I have a number of British recipes that call for candied peel and that’s basically what I created by boiling them in the syrup and letting them sit until it cools. I tossed them in a bit more sugar to keep them from sticking to each other and left them sitting out to dry a bit, then stuck them in a bag. They don’t need to be refrigerated – the sugar will preserve them well enough.
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