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See below ingredients and instructions of the recipe
3 tb Green tea leaves
3 tb Coarsely chopped fresh
Mint, plus sprigs
Ice cubes
2 tb Sugar
Mix tea, mint, and about a quart of boiling water in a bowl. Allow to
sit for about 6 minutes. Pour through a wire seive over another bowl
and throw away all the leaves. Add about a quart of chilled water.
Cover the bowl and allow to chill for at least 2 hours or until
desired temperature. Add ice and sugar if desired. Mint sprigs can be
used as a garnish. Adapted by Deborah Kuhnen from "Sunset" magazine,
July 1996.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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