Royal Hawaiian Iced Tea

Ingredients:

• 2 quarts cold water
• 15 orange pekoe tea bags
• fresh mint sprig
• 1/3 cup sugar
• 3 lemons, juice of
• 1/3 cup pineapple juice
• pineapple, spears (to garnish) (optional)
• maraschino cherries (to garnish) (optional)

Directions:

1. In a sauce pan bring 1 quart of cold water to a full rolling boil. Remove from heat; pour over tea. Stir and let stand for 5 minutes.
2. Stir and strain liquid into a pitcher containing 4 mint springs, sugar and 1 quart cold water. Stir to dissolve sugar. Cool mixture.
3. Remove mint before chilling for several hours or overnight. Stir in Pineapple juice.
4. Serve over ice in tall glasses. Garnish each glass with a pineapple wedge.

 

Guava Juice

2 C guava pulp
1.5 c water
1/2 c water + 1/4 c sugar (Cook on stove till sugar dissolved add to above)
***If you have some extra fruits, juice them and add to the above mix (oranges if sweet you may want to put in less sugar, lemons, and lilikoi all are good mixed with guava).
1.5 cups of ice.

Shake it up and enjoy!

Guava Sorbet

2 cups guava pulp
1/3 c water
1/2 c sugar
1/4 c lime juice or lemon juice (orange juice would be good)

In a saucepan, combine the sugar and water. Stir over low heat to dissolve the sugar. Let it boil for 5 minutes. Take off the heat and let it cool. (The base of a good sorbet would be a good sugar syrup. This gives it elasticity, so that it can be scooped with ease).
Next, stir in the guava pulp and lime juice. Freeze this mixture for an hour. (Recommend using an air tight container). Remove from freezer and whisk it rigorously to break all the crystals formed. Freeze the sorbet for about two hours before beating it again. And then finally a third time after yet another hour. Freeze until firm.