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Surprise your guests with treats infused with magnificent flavors and aromas — made with exotic and elegant teas — from your kitchen.
Tea is the new source of culinary inspiration.
Using exquisitely flavored teas can add zest and captivating aromas to your favorite foods. Premium long leaf teas like the new Lipton® Pyramid Teas in unique pyramid-shaped tea bags, blended with real pieces of fruit, herbs and other natural flavors provide a great option.
  
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These versatile teas create an extraordinary sensory experience.
Tea today is more than your traditional cup of tea. With so many wonderful options and varieties easily available at your grocery store, you can truly enjoy the new vibrant flavors of great tea anytime, anywhere! Entertaining with tea provides unforgettable tastes and fragrances for you and your guests.
• Stop By for Sweets: Host a neighborhood dessert party.
• Read It & Eat: Provide treats for your next book club meeting to review a food-oriented book.
• Morning for Moms: Indulge yourselves while the kids play.
• Gather to Give Back: Delight a community volunteer committee meeting.
• Freeze Frame Focus: Serve scrapbooking pals delectably different treats.
• Divine Dinner Diversion: Plan a unique menu with your dinner club.
For more recipes visit www.lipton.com.
Lemon-Blueberry Sorbet
4 servings
Prep Time: 10 minutes
Brew Time: 5 minutes
Chill Time: 2 hours
1-1⁄4 cups boiling water
6 Lipton Tuscan Lemon Flavored Black Pyramid Tea Bags
1⁄2 cup sugar
3 cups frozen blueberries*
Pour boiling water over Lipton tea bags; cover and brew 5 minutes.
Remove tea bags and squeeze. Stir in sugar until dissolved; cool.
In blender, process tea mixture with blueberries until almost smooth.
Turn into 8- by 8-inch metal pan; freeze 1 hour. With fork, stir to break up ice. Freeze an additional hour or until firm.
Stir with fork; serve immediately.
*Also great with frozen peaches or a combination of blueberries and peaches.
Hot Fruity Toddy
2 servings
Prep Time: 10 minutes
Brew Time: 5 minutes
1-1⁄2 cups boiling water
2 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
2 tblsp almond liqueur
1 tblsp pure maple syrup
1 tblsp orange liqueur
Pour boiling water over tea bags; cover and
brew 5 minutes.
Remove tea bags and squeeze. Stir in remaining ingredients. Serve hot.
This is also delicious cold. Serve over ice
and top with flavored whipped topping.
Blueberry Pomegranate Fruit Smoothie
2 servings
Prep Time: 10 minutes
Brew Time: 5 minutes
Chill Time: 1 hour
1 cup boiling water
4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
2 tblsp sugar
1 cup frozen strawberries
1 pint (2 cups) vanilla frozen yogurt
Pour boiling water over tea bags; cover and
brew 5 minutes.
Remove tea bags and squeeze. Stir in sugar until dissolved; chill.
In blender, process tea mixture with remaining ingredients until smooth. Serve immediately.
Hot Chocolate Tea
2 servings
Prep Time: 10 minutes
Cook Time: 2 minutes
Brew Time: 5 minutes
1 cup water
2 tblsp sugar
2 Lipton Bedtime Story Caffeine-Free Herbal Pyramid Tea Bags
1 cup chocolate soy milk
In 1-quart saucepan, bring water and sugar to a boil over high heat. Remove from heat and add tea bags; cover and brew 5 minutes. Remove
tea bags and squeeze. Stir in soy milk and heat through.
Also makes a great cold drink. In blender, process chilled tea, remaining ingredients and 2 cups ice cubes until slushy. Serve immediately.
Blueberry Pomegranate
Tea-Soaked Pound Cake
16 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Cake:
2⁄3 cup milk
4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
2-1⁄2 cups all-purpose flour
1-1⁄2 tsp baking powder
1-1⁄4 cups (2-1⁄2 sticks) I Can’t Believe It’s Not Butter! Original spread
1-3⁄4 cups granulated sugar
4 large eggs
1 tsp vanilla extract*
Glaze:
1⁄2 cup boiling water
4 Lipton Blueberry & Pomegranate Flavor Pyramid Tea Bags
1 cup confectioners’ sugar
For cake, preheat oven to 350°F. Generously grease and flour 10-inch Bundt pan; set aside. In microwave-safe cup, microwave milk at HIGH 1-1⁄2 minutes or until very hot. Add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool.
In medium bowl, combine flour and baking powder; set aside.
In large bowl, with electric mixer on medium speed beat spread with granulated sugar 3 minutes or until creamy.
Add eggs, one at a time, scraping sides after each addition. Alternately add flour mixture and tea mixture; ending with flour mixture and mixing just until blended. Beat in vanilla. Pour into prepared pan.
Bake 50 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove from pan and place on wire rack lined with waxed paper. With wooden skewer, poke warm cake on all sides.
For glaze, in small bowl, pour boiling water over remaining tea bags; cover and brew 5 minutes.
Remove tea bags and squeeze; then stir in confectioners’ sugar until smooth. Brush cake with glaze until absorbed.
Cool cake completely before serving.
*Substitution: Try using 1 tablespoon lemon juice and omit vanilla extract.
