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Steeped - Recipes Infused with Tea

Steeped - Recipes Infused with Tea

"Tea infused into everyday foods."

As Annelies Zijderveld so beautifully writes in her new book's Introduction: "This story begins in a kitchen, as most good stories do." A book she's been writing in her head for fourteen years, we love how Steeped brings our favorite beverage into food and recipesfrom morning eats to evening sweets.

Highlighted with stunning photography, Steeped includes a tea primer, methods for cooking, tea resources and metric conversions, and over 70 recipes. Divided nicely by times of the day, you'll be inspired to pull out your favorite teas, fire up the stove, and get steeping!

Annelies and her publisher kindly allowed us to share a recipe from her lovely book. Just click on the tab above, follow the tips and enjoy!

Makes 4 to 6 servings

My friend Tyler can pull people and parties together with little fanfare and stir up a delectable agua fresca from almost any fruit. This tea fresca builds upon his party starters, with the added personality of English breakfast. I use Numi Tea’s blend here, as it pairs well with watermelon.

½ cup sugar
½ cup water
2 pounds seedless watermelon, peeled and chopped
2¼ cups English breakfast tea, brewed and cooled (8 bags or ¼ cup loose)
1 cup water

Pour the water and sugar in a 2-quart saucepan and set over high heat for 3 to 4 minutes, until the sugar dissolves. Turn off the heat. Cool.

Purée the watermelon in a blender until smooth. Strain through a fine-mesh sieve. Press on the solids to extract all the juice. Stir together the juice, tea, simple syrup, and 1 cup water. Serve over ice.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Photographs by Stephanie Shih/Andrews McMeel Publishing, LLC

'Steeped', hard cover, 125 pages.



11 in stock.