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Sweetened Orange Tea recipe

Sweetened Orange Tea recipe

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This tea is made without tea leaves, but with water, caster sugar and orange blossom water. It's traditionally served in Lebanon after dinner to aid digestion. You can also make this tea with rose water, if preferred.

1 person made this

IngredientsServes: 2

  • 250ml water
  • 2 tablespoons caster sugar
  • 2 tablespoons orange blossom water

MethodPrep:2min ›Cook:3min ›Ready in:5min

  1. Heat the water in a saucepan or with a microwave. Pour into a cup, add the orange blossom water and sugar. Stir and enjoy!

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Reviews & ratingsAverage global rating:(2)

A Thai Tea Recipe from Scratch without the Unhealthy Ingredients

Published: Jun 23, 2020 · Modified: May 23, 2021 by Aimee Mars · This post may contain affiliate links.

This sweet and creamy Thai Tea Recipe from Scratch is a decadent chilly caffeinated drink recipe without the harmful dyes. Sip this beautiful beverage with a bold ombre orange color to cool off or cool down when eating spicy Thai foods.

Sweet Ricotta and Orange Tea Cake

This cake is SO. EASY. TO. MAKE. And..the taste is absolutely amazing! All you need to do is mix the ingredients and bake, and the result is second.

Fresh and light, this tea cake is perfect for anytime you're craving something sweet, but not toooo sweet.
The lovely thing about the Mamablip Orange and Ricotta cake is its lightness, and adaptability for overall citrus variety fruits. If you're lucky enough to get your hands on some glorious Sicilian blood oranges, defiintely use those here! If you've got lovely navel oranges, use those.

Representing a healthy, light and simple approach to dessert or sweet snacking, there's just nothing about this tea cake not to love! Grab an orange, and get cracking! Orange and Ricotta quick bread was never so quick, or so delicious!

Using up some seasonal citrus is such a great feeling for your taste buds and your body, so if you're looking to learn more about how to use your seasonal citrus in Italian cooking, be sure to check out the Mamablip Citrus recipes, as well as our Blog articles, Italian Citrus Fruits Part 1 and Classic Citrus Fruits Part 2 ), and how to use Italian Citrus in a variety of different ways. You'll become a pro with Mamablip to lead the way towards cooking like a real Italiano!

Be sure to sign up below for the Mamablip newsletter, your weekly resource for delicious recipes, wine news, Blog articles and travel tips. Get inspired right now!

  • Quick Glance
  • (4)
  • 5 M
  • 40 M
  • Makes 12 (1-cup) servings

Ingredients US Metric

  • 4 pitcher-size cold-brew tea bags, or 6 tablespoons orange pekoe tea leaves in a diffuser
  • 3/4 cup granulated sugar
  • Ice cubes
  • 2 lemons, sliced
  • Mint sprig (optional)


Place the tea bags in a large pitcher. Pour in 3 quarts (12 cups) of cold water and let steep at room temperature for 30 minutes.

Meanwhile, bring 1 cup of cold water and the sugar to a boil. Simmer, stirring occasionally, until the sugar has dissolved and turns into what’s known as a sugar syrup.

Remove and discard the tea bags from the pitcher. Add the sugar syrup to the tea and stir. Serve the tea over ice, with lemon and mint, if desired. If you’re serving the sweet tea with lemon slices, pass them on the side so that the juice can be squeezed into the tea and the lemon discarded. (If the pith is left to wallow in the glass, its bitterness will infuse the tea.) Originally published July 1, 2010.

Recipe Testers' Reviews

Elsa M. Jacobson

I made two batches of this sweet tea recipe for a large summer dinner, and both easily qualify as a Testers Choice. The first I made with the orange pekoe tea. I steeped for precisely the 30 minutes specified and used precisely the 3/4 cup sugar and 3 quarts (or 12 cups) of water for the sugar syrup. I generously infused the fresh mint from our garden into the finished sweet tea before serving and provided lemons on the side. Delicious and refreshing! I felt I could have used less tea or more water, since the resulting tea was strong. I like that, but not everyone does. Greater dilution would be wise for anyone concerned about their evening caffeine intake—this was very strong black tea!

Since we had so much mint in the garden, I made the second batch solely with mint, and no black tea, creating a Sweet Mint Tea reminiscent of the tea that’s ceremoniously poured at all the couscous restaurants in Paris, for example, and at some Middle Eastern restaurants here in the States as well. To get a flavorful Sweet Mint Tea with fresh leaves, I used 3 cups of fresh mint leaves, which would roughly translate to 1 cup of dried (or slightly more than three times the amount of mint as black tea) for full mint flavor. Nonetheless, I used the same amount of steeping time, and quantities of sugar and water as with the orange pekoe batch. Again, delicious and refreshing!!


If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


When I read or hear the words “southern sweet tea” I usually cringe and my teeth hurt. What that translates to is tea sugar syrup with some heavy tannins from over steeped tea bags. So this was a pleasant surprise. It’s very easy to make and delicate in flavor due to the cold brew method giving us good tea flavor and no tannic harshness (I used the large family size ice tea bags from Luzianne) and has the right amount of sweetness that is not cloying and just right for an actual refreshing ice tea.

15 Boozy Sweet Tea Cocktails to Make Tonight

Just because it&rsquos cocktail hour doesn&rsquot mean you have to abandon your favorite tea. Tea is such a versatile ingredient. You can literally come up with thousands of recipes for boozy sweet tea cocktails for your next gathering.

And the great thing is most of these creations are delicious even without the added alcohol. So if you have friends who shy away from an alcoholic tea recipe, you can whip up a virgin one just as easily.

Here are 15 tea cocktail recipes to get your next gathering started off right.

Tea Blend Recipes for Gift Giving

While walking the streets of Aix-en-Provence, France, this spring I discovered a little tea shop filled with many amazing tea blends. I couldn’t help but buy a few of those delicious-smelling teas. However, after brewing a few cups, something was nagging me.

The teas tasted good but they didn’t taste like the actual ingredients I could see in the blend. I began to suspect they had artificial flavorings added to them.

This fall I went to another tea shop with my friend and fellow herbalist Cathy Skipper and we both immediately knew those fancy tea blends had artificial flavorings added to them.

So rather than buying expensive tea blends from tea shops that use artificial ingredients, I’ve been creating delicious tea blends at home. Besides enjoying the process of making delicious teas I know I am using the best quality ingredients. These will make fancy, beautiful and delicious DIY gifts.

Before we begin, here’s a bit about the tea plant (Camellia sinensis) and some of the benefits it brings.

Tea Plant

All the different teas such as black tea, green tea, pu’erh tea and white tea come from the same evergreen tree, Camellia sinensis. Each of these teas is processed differently to achieve the different types. Locations where they are grown and when they are harvested also play a role in their quality and taste.

Tea is arguably the most popular beverage in the world. It has shaped entire cultures and even fueled wars. Harvesting, processing and even making tea has evolved for thousands of years and is considered a high art form.

When I was growing up, I simply thought of tea as a caffeinated beverage or something you drank heavily sweetened with ice on a hot summer day. But the health benefits of tea are astounding.

Rich in antioxidants, including catechins, numerous studies have show tea to decrease cancer risk, aid metabolic processes for weight loss, and support heart health as well as longevity.

In one dramatic study done by the French, tea drinkers were shown to have 24% reduced mortality rate over non-tea drinkers. They surmised this is due to the health benefits of tea and that tea drinkers seem to have healthier overall lifestyles.

Of course, tea is a stimulant and can be high in caffeine. Everyone reacts differently to caffeinated beverages so, as the saying goes, moderation in all things.

I know there will be some of you who avoid caffeine altogether, so I’ve also created some herbal tea blends without caffeine. One of them uses rooibos tea…

What is Rooibos Tea?

Rooibos comes from a plant grown in South Africa (Aspalathus linearis). This popular beverage makes a red tea that is sweet, aromatic and caffeine free. Rooibos tastes great on its own but it also is delicious with other herbs and spices. When brewed it makes a beautiful red beverage and because of this it is sometimes referred to as red tea.

Tea Bags vs. Loose Leaf Tea

It is widely known that the poorest quality teas are used for tea bags. Buying bulk whole leaf teas is one way to get better quality teas. However, you still want to buy from a reputable company to ensure you are getting high quality tea. I also want my teas to be certified fair trade and organic.

All tea from the Camella sinensis plant contains caffeine. Since some people avoid drinking caffeinated products, I also included two herbal tea blends.

How to Measure in Parts

Some of these tea blend recipes are measured in parts. I do this to give you flexibility in how much you would like to make of each blend.

To measure by parts, you simply choose whatever measurement you would like to be your part.

If wanting to make a very small batch, you might choose a tablespoon. Or, if wanting to make a larger batch, you might choose a cup.

Whatever your choice, just substitute it whenever the instructions say part. If using a cup, then instead of 2 parts, you would use 2 cups.

Recipe #1: Orange Spiced Black Tea

This tea blend was inspired by the fancy tea blend I bought in southern France. At first I made a similar blend without the orange extract but the orange taste was never strong enough. Then I got the idea of adding the extract and finally the orange flavor popped out. As a result, the dried oranges in this blend are more about their beautiful appearance than actual taste.

To dry your own oranges, slice an orange into thin segments, lay them on a glass baking sheet and dry them on low in the oven. Turn them over every once in awhile. Once they are completely dried, cut them into triangle wedges as seen in the photo.

What you’ll need…

  • 1 teaspoon orange extract
  • 1 cup Assam tea (or black tea of your choice)
  • 1 tablespoon rainbow peppercorns
  • Handful of dried orange slices
  • 1 tablespoon cinnamon chips
  • 1 tablespoon cardamom pods, slightly crushed

This post is sponsored by our friends at Mountain Rose Herbs.

Place the teaspoon of orange extract into a quart glass jar. Shake well to distribute the liquid all over the jar.

Add the assam tea, pepper, orange slices, cinnamon and cardamom. Shake really well.

Let this sit for a day or two to allow the extract to soak in to the tea and spices.

To brew: Use 1 heaping teaspoon per 8 ounces of hot water. Steep for 3 to 5 minutes. Strain and enjoy as is or with milk, cream, honey or sugar.

Recipe #2: Vanilla Earl Grey with Cornflowers

I am admittedly very smitten with Earl Grey tea these days. This blend adds a vanilla flavor as well as some beautiful blue flowers to brighten up the mix.

What you’ll need…

  • 1 cup Earl Grey tea
  • 2 tablespoons cornflowers (Centaurea cyanus)
  • 1 vanilla bean, chopped finely

Combine all the ingredients together.

To brew: Use 1 heaping teaspoon per 8 ounces of hot water. Steep for 3 to 5 minutes. Strain and enjoy as is or with milk, cream, honey or sugar.

Recipe #3 Forest Tea Blend

I was inspired to make this blend using Mountain Rose Herbs’ Ancient Forest Tea, which is grown “exclusively from stands of protected ancient growth tea plants in the Yunnan province of China, all of which range in age from 500 to 2,700 years old.”

To this I’ve added the resinous western redcedar leaves and the aromatic hawthorn leaves and flowers, making this a delicious forest blend.

What you’ll need…

  • 1 part Ancient Forest tea
  • 1 part western redcedar (Thuja plicata)
  • 1/2 part hawthorn leaves (Crataegus spp.)

Process the western redcedar leaves into small pieces. Combine all the ingredients together.

To brew: Use 1 heaping teaspoon per 8 ounces of hot water. Steep for 3 to 5 minutes. Strain and enjoy as is or with milk, cream, honey or sugar.

Recipe #4: Smokey Pu’erh Tea

Pu’erh tea is a popular fermented tea that is highly prized by tea connoisseurs. This blend combines the fermented tea of pu’erh with the smoky taste of lapsang souchong tea. The chrysanthemum flowers taste good as well but are mainly added for appearance in this blend.

What you’ll need…

Combine all the ingredients together.

To brew: Use 1 heaping teaspoon per 8 ounces of hot water. Steep for 3 to 5 minutes. Strain and enjoy as is or with milk, cream, honey or sugar.

Recipe #5: Herbal Digestive Blend

This is a delicious tea that can be used to support healthy digestion or simply enjoyed for the taste. Licorice root may cause high blood pressure when taken in large amounts frequently. Those concerned with this effect might want to use stevia leaf or honey instead of licorice.

What you’ll need…

  • 1 part dried goldenrod leaves and flowers (Solidago canadensis)
  • 1 part dried lemongrass (Cymbopogon citratus)
  • 1 part whole hawthorn berries (Crataegus spp.)
  • 1/2 part dried ginger root (Zingiber officinale)
  • 1/2 part dried licorice root (Glycyrrhiza glabra)

Combine all the ingredients together. (I recommend buying the above ingredients as “cut and sifted” with the exception of the hawthorn berries which work fine whole.)

To brew: Use 1 heaping tablespoon per 8 ounces of hot water. Steep covered for 5 to 15 minutes. Strain and enjoy.

Recipe #6: Vanilla Rooibos Tea Blend

Rooibos is a delicious herbal tea that does not contain caffeine. It has a slight natural vanilla flavor that is augmented in this colorful blend.

What you’ll need…

  • 2 parts rooibos tea
  • 1 part safflower petals (Carthamus tinctorius)
  • 1 part Calendula petals (Calendula officinalis)
  • 1 part rose hips (Rosa spp.)
  • 1/2 part vanilla bean, chopped finely

Combine all the ingredients together.

To brew: Use 1 heaping tablespoon per 8 ounces of hot water. Steep covered for 3 to 5 minutes. Strain and enjoy.

Making These Blends as Gifts

These tea blend recipes can be used exactly as they state, or they could be the jumping off place for you to create your own tea blends. There are endless possibilities here!

To give them as gifts, consider putting them in brown tea bags, cello bags or even corked wide-mouth bottles. Be sure to include the ingredients as well as brewing suggestions.

Mountain Rose Herbs also carries a variety of tea accessories for brewing single-cup teas that would make a nice gift along with your tea blends.

How Do I Know How Many Tea Bags To Use? Or How Much Sugar?

The great thing about this easy to make beverage, is that it can be highly personalized to each person’s preference.

I suggest using 4 bags of the tea flavor you want to be more prominent, and 2 bags of the accent flavor. Then steap them in a pot of water with sugar.

The amount of sugar (or alternative sweetener) you use is a highly personal matter.

I like mine sweet, but not deep south sweet, if you know what I mean. It is best to add some, sugar, taste, then add more if needed so you don’t overdo it.

Ingredients and substitutions

I like to use freshly squeeze orange juice for this recipe. It adds fresh flavor that you can't get from store bought orange juice.

I use this orange/grapefruit manual juicer from Amazon. You can also buy a hand juicer with a strainer and container attached for easy pouring.

However, this recipe can also be made with any store bought orange juice, so feel free to purchase your favorite brand.

Sweet Orange Essential Oil Uses and Benefits

The uplifting scent of orange essential oil calms nervous tension and soothes worries, making it a wonderful addition to bedtime blends.

When using essential oils topically, it is best practice to dilute them in a carrier oil first before applying to the skin. Jojoba and fractionated coconut oil are popular choices.

Check out some of the benefits of orange essential oil:

  • Supports the body's immune system
  • Enhances feelings of well-being
  • Revitalizes and brightens skin
  • Offers a detoxifying and cleansing effect
  • Helps ease tense muscles
  • Calms the digestive system and aids digestion
  • Provides courage when overwhelmed
  • Makes an effective degreaser

Recipe: Southern Sweet Tea

Sweet tea. House wine of the South. For the uninitiated, the first taste of sweet tea might be a jarring one. Often containing upwards as much as twice the sugar as a can of soda, sweet tea is among the many traditional recipes contributing to what is now referred to by the Centers for Disease Control as the “Diabetes Belt.”

My philosophy, much like Paula Deen’s, is all things in moderation.

Trying to offer anything resembling an all-inclusive sweet tea recipe is about as contentious as it gets. Everyone has their own way of making it. And in large swaths of the south, it seems like everyone is making it. In the majority of restaurants, you can ask for tea and hear a drawn-out “sweet or ‘un?”

Still, despite the differences of opinion on how to make it, there are certain ground rules,which I’ll get to in a moment. But first, a bit of background.

The first published recipe for sweetened, non-alcoholic iced tea appeared in Marion Campbell Tyree’s 1879 community cookbook Housekeeping in Old Virginia: Containing Contributions from 250 Ladies in Virginia and Her Sister States. Note that the recipe, from a Mrs. S. T. (Mrs Sweet Tea, perhaps?), uses green tea. Prior to 1900, the vast majority of tea in the United States was green tea from Japan, China, and – to a limited degree – green tea grown on American soil in places like South Carolina and Georgia. Black tea became cheaper than green tea around 1900 with British colonialism in India. It was nearly impossible to get green tea in the United States after 1941 when America went to war with Japan.

Already you see some of the signs of sweet tea in this recipe even beyond the sugar. Note, for example, the lengthy steeping time to produce a highly concentrated tea base. Also the use of an astringent – in this case, lemon.

Sweetened iced tea was a rare treat for many years and for a variety of reasons. Sugar was expensive and had to be imported. Before mechanical refrigeration, ice had to be shipped in from mountains or cut out of frozen lakes and ponds to be stored beyond winter. Thus, for the many years in its infancy, iced tea was a status symbol of wealth and decadence.

But sweet tea and sweetened iced tea are two very different things.

The general rules:

1) Since the 1950s, the tea of choice for sweet tea is an orange pekoe blend. Yes, this is usually different from what comes in tea bags generically marked “black tea.” And yes, there is a markedly different taste between orange pekoe and other blends. I find it very difficult to find this kind of tea in grocery stores in the north, and so I order mine online. For about $17 on Amazon, you can get enough tea to last you a substantial amount of time… assuming you drink the tea in moderation, of course.

2) The tea base is a much stronger concentration than what would be brewed for hot tea. The strength balances out the sweetness of the tea, and also accounts for the water from the melting ice.

3) A substantial amount of sugar must be added to the hot tea base. This ensures that the maximum amount of sugar is dissolved into a syrupy consistency. The amount of sugar varies according to taste and region, but a syrupy base is what separates sweet tea from sweetened iced tea.

4) The tannins in tea can make iced tea very bitter. My not-so-secret trick for mellowing out the bitterness is adding a pinch of baking soda to the base. It may sound weird, but I swear it’s magic and it works.

5) Traditionally, sweet tea is served with a garnish, though what the garnish is or whether one is used at all also varies according to taste and region. You can, for example, garnish with wedges, slices and/or peel of lemons, limes and oranges. You can also throw in some mint leaves or a maraschino cherry. Pick one. Two at the most. Anything more would be gaudy. And remember, ‘all things in moderation.’

So, having provided a bit of a background and some general rules, I humbly offer my personal recipe for sweet tea noting once again that everyone has their own way of making it. If this is the first time trying sweet tea, and you find it’s just not your cup of tea so to speak, don’t throw it out! Add some regular-strength lemon juice to the mix and you’ve got an awesome Arnold Palmer.

3 gallon-sized orange pekoe tea bags
1/2 gallon boiling water
1-2 cups sugar
1 pinch of baking soda
3 cups cold water or ice

Bring 1/2 gallon of water to a boil in a medium-sized pot with a lid. Take the pot off the burner and add the tea bags. Steep, covered, about five minutes. Remove tea bags and discard. Return pot to burner and bring to a light simmer. Stir in sugar until dissolved and immediately remove from heat. Add pinch of baking soda to tea base and stir. Add water/ice and stir. Pour into a sturdy container (never pour hot liquids into untempered glass). Refrigerate. Serve chilled over ice with garnish (see rule 5 above).