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Here’s a great way to add the flavor of your favorite tea to ice cream, cookies, pancakes or cocktails. Sweet Passionberry Syrup made with Award Winning Shangri La Passionberry Iced Tea turns plain vanilla ice cream into a blizzard of sweet, fruity fun!
Ingredients for Sweet Tea Syrup:
- 1 cup strongly brewed Shangri La Iced Tea, any flavor
- 1 1/2 tsp cornstarch
- 1/2 cup sugar
NOTES: Makes 3/4 cup syrup. To brew Shangri La Iced Tea for making syrup, steep one friendly filter pack in 10 ounces of hot water. You will need 8 ounces (one cup) to make the syrup, some evaporation while steeping will occur. Allow to steep until tea is cool, which makes a very concentrated, strong cup of tea.
DIRECTIONS:
Dissolve cornstarch in tea thoroughly.
In a saucepan, over medium heat, combine sugar with tea-cornstarch mixture.
Cook and stir until mixture is thickened and gently bubbling, 10-15 minutes. Remove from heat and allow to cool. Mixture thickens as it cools.
Spoon syrup over ice cream and enjoy!
You are really killing me with these awesome and simple summer desserts! I’m a hard core coffee fan but I have to tell you this tea sounds interesting. And your photos make it even more tempting for me :)
How creative and gorgeous is that? And it gives me another excuse to eat ice cream because tea = antioxidants, and so do berries! I’m in!