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10
MINT-GINGER ICED TEA
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6 oz. fresh ginger
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4 bags mint tea
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8 cups water
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Ice
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Mint sprigs
Peel and smash ginger with a meat mallet. Boil water.
Combine ginger, mint tea, and boiling water in
infuser dispenser. Do not exceed MAX fill line
on the dispenser. Let steep for 8 minutes.
Allow ingredients to infuse for 1-2 hours.
Serve over ice with mint sprigs.
GIN PUNCH
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2 navel oranges
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2 lemons
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1 lime
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1 cup fresh
raspberries
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1 1/2 cups fresh
pineapple
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250 mL gin
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1/2 cup fresh
lemon juice
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6 oz. simple syrup
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1 1/2 oz. orgeat
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1/3 cup Massenez
crème de framboise
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1 cup water
•
250 mL Perrier-
Jouët Grand Brut
Slice oranges, lemons and lime into
slices, then into quarters.
Combine all fruit in the infuser dispenser. Add the
gin, juice, syrups, crème de framboise and water.
Do not exceed MAX fill line on the dispenser.
Allow ingredients to infuse for about 1 hour.
Just before serving, add the Champagne.
LAVENDER INFUSED LEMONADE
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3 cups granulated
sugar
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3 cups water
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1/4 cup dried
lavender
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Disposable filter
bag for loose tea
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4 cups fresh lemon
juice (from 16 to
20 lemons)
•
Ice, for serving
•
Lemon slices
•
Fresh lavender
sprigs, for garnish
Bring sugar and water to a boil in a saucepan,
stirring until sugar has dissolved. Remove
from heat, and let stand for 10 minutes.
Combine sugar water and fresh lemon juice in the
dispenser. Put dried lavender into the disposable filter
bag, and place filter bag into the Fiilter Chamber.
Allow ingredients to infuse for about 1 hour.
Serve over ice, and garnish with lemon
slices and fresh lavender sprigs.
