ICED GREEN TEA WITH LEMON & ROSEMARY A La Carte Menu
- 6 bags FEZ green tea with lemon myrtle, retail serving size
- 6 cups boiling water
- 6 sprigs rosemary shoots, 3-4 inches
- 1 cup simple syrup (to make- boil 1/2 cup sugar 1/2 cup water; cool)
Steep tea with rosemary in boiled water for 20 minutes; remove from heat and chill. Remove rosemary before serving.
At service, for each serving blend 2 ounces tea 1 ounce of lemon juice, fresh, and 1 ounce of simple syrup. Stir and pour over ice.
Chef’s Note: Simple syrup keeps in the refrigerator for several weeks. It is made by boiling equal parts of sugar with water until sugar is dissolved. Then chill in covered jar in the refrigerator to use when needed.