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This summer, as cafes, restaurants, and hotels up and down the country are welcoming increased visitors through their doors, we’ve managed to pin down our very own beverages experts to find out what drinks their catering clients will be serving up to keep guests and visitors hydrated this summer.

Using just a couple of ingredients and simple garnish, our specialists have picked their favourite summer-time drinks, suitable for businesses or at home. Check out our easy-to-follow recipes below and you too will soon be impressing with your very own show-stopping and refreshing drinks!

Iced Peach & Vanilla Latte

Iced Peach & Vanilla Latte
Syrups & Sauces:
 Peach Syrup & Vanilla Syrup
Served inGlass or Clear Disposable Cup
Method:
1. Put 1 x pump Peach Syrup and 1 x pump Vanilla Syrup into glass or disposable cup
2. Brew single or double espresso on top of syrup and stir
3. Pour chilled milk into cup and stir
4. Garnish and serve with straw
Garnish: Whipped Cream, Sliced Peach

 

Mixed Berry SodaMixed Berry Soda
Syrups & Sauces: Raspberry Syrup & Strawberry Syrup
Served inGlass or Clear Disposable Cup
Method:
1. 3/4 fill glass or disposable cup with ice
2. Add 1 x pump of Raspberry Syrup and 1 x pump Strawberry Syrup
3. Fill with sparkling or soda water and stir
4. Garnish and serve with straw
GarnishStrawberries, Raspberries

 

Red Mango SodaRed Mango Soda
Syrups & Sauces:
 Cherry Syrup & Raspberry Syrup
Served inGlass or Clear Disposable Cup
Method:
1. 3/4 fill glass or disposable cup with ice
2. Add 1 x pump of Cherry Syrup and 1 x pump Raspberry Syrup
3. Fill with sparkling or soda water and stir
4.Garnish and serve with straw
GarnishCherries, Raspberries

 

Red Ice LemonadRed Ice Lemonade
Syrups & Sauces: Triple Sec Syrup & Strawberry Syrup
Served inGlass or Clear Disposable Cup
Method:
1. 3/4 fill glass or disposable cup with ice
2. Add 1 x pump of Triple Sec Syrup and 1 x pump Strawberry Syrup
3. Fill with lemonade and stir
4. Garnish and serve with straw
Garnish: Orange Segments, Strawberries

 

Strawberry SteamerStrawberry Steamer
Syrups & Sauces: Strawberry Syrup
Served inRingtons Cappuccino Cup or Latte Glass/Mug
Method:
1. Pour fresh cold milk into foaming jug
2. Add 1 x pump of Strawberry Syrup
3. Foam and texture as you would for a latte, heating to the optimum serving temperature
4. Pour into cappuccino cup or latte glass/mug
5. Garnish and serve
GarnishStrawberries

Peach Chai FrappePeach Chai Frappe
Syrups & Sauces: Peach Syrup, Chai Syrup & Kool Kup Frappe Mix
Served inGlass or Clear Disposable Cup
Method:
1. Place 12oz ice, 5 fl. oz chilled milk, 1 x scoop of Frappe Mix, 1 x pump of Peach Syrup and 1 x pump of Chai Syrup into blender jug
2. Blend for 30 seconds
3. Take lid off blender jug and roll/swirl frappe in jug
4. Pour frappe into 12oz glass or cup, garnish and serve with straw
GarnishWhipped Cream, Chocolate Shavings or Sprinkles

 

Find out more about our B2B division Ringtons Beverages here where you can discover more delicious drinks recipes and downloadable posters.

This tempting gluten-free cake is perfect Lemon Polenta Cake
with a scoop of ice cream or some creamy marscapone. A deliciously indulgent treat, perfect with a cup of Early Grey tea.

Ingredients:

250g butter
250g caster sugar
3 eggs
150g polenta or cornmeal*
175g ground almonds
Juice and zest of 2 lemons
1 tsp gluten free baking powder*
Pinch of salt

Method:

1. Line a 25cm round tin
2. Cream the butter and caster sugar
3. Add the remaining ingredients and beat together until you have a smooth batter
4. Pour into the baking tin and bake for 45mins
5. Leave to cool and dust with icing sugar

Recipe adapted from Kenwood Chef Recipe Book

* Polenta can be replaced with semolina and normal baking powder can be used, however the cake will not be gluten free

For a healthy pick me up this summer why notGreen Tea Smoothie Image
try a delicious green tea smoothie? Perfect made with fresh or frozen fruit, you can even substitute the fruit for another fruit of your choice to create your own twist on the recipe. Frozen fruit will ensure the drink is cool enough to drink instantly but the smoothie can also be chilled in a fridge.

Ingredients

½ cup of Ringtons Everyday Green Tea cooled to room temperature
1 banana
1/2 cup cranberries
1/2 cup blackberries
1/4 cup blueberries
5 whole strawberries
¼ cup soy milk
2 tablespoons of honey

Preparation

Mix all of the ingredients together in a blender until the mixture is smooth. Serves two.

Our Strawberries and Cream Tea Cupcakes, developedStrawberries and Cream Tea Cupcakes resized by Guest Blogger Katie Simmons, are light, fluffy and beautifully moist. An irresistible summer treat!

Ingredients

For the sponge:
4 tsp Ringtons Strawberries & Cream Loose Leaf Tea
50ml boiling water
150g butter, softened
150g caster sugar
2 eggs
150g self raising flour
1 tsp baking powder

For the buttercream icing:
100g butter, softened
300g icing sugar
handful of strawberries, finely chopped
2 tsp Ringtons Strawberries & Cream Loose Leaf Tea

Method

1. Steep the loose leaf tea in 50ml of boiling water for 10 minutes, strain and set aside to cool. Preheat the oven to 180 degrees C/Gas Mark 4 and line a 12 hole muffin tray with paper cases.

2. In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs, mixing after each addition.

3. Add 1/3 of the flour and mix, then add 1/3 of the tea, reserving 2 tsp, repeat twice more and add in the baking powder until thoroughly combined.

4. Fill each paper case 2/3 full and bake for 20 minutes until a skewer inserted in the middle comes out clean. Set aside on a wire rack to cool fully.

5. Meanwhile make the buttercream icing, beat the butter in a large bowl until softened, add half the icing sugar and mix, add in the rest of the icing sugar, the chopped strawberries and the reserved 2 tsp of tea and mix until incorporated.

6. Once cool, ice the cakes, I used a piping bag in a swirl pattern, but using a palette knife would also work.

By Guest Blogger, Katie Simmons

Citrus Iced Tea ImageOur Citrus Iced Tea is a light and refreshing summer drink, perfect on a warm sunny day. Recipe from Andrea Scott, Spilsby, Lancashire

Ingredients

300ml Ringtons black tea, sweetened to taste
75ml orange juice
50ml lemon juice
Ice cubes
Fresh sprig of mint to decorate

Method

1. Brew the tea to taste and put in the fridge to cool.

2. Once chilled, add the orange and lemon juice. Serve in tea cups with ice cubes and garnish with fresh mint.

Try using our Samovar Orange Spice Tea from our collection of speciality teas. The infused orange peel adds an extra dimension to this delicious drink.

Ingredients:earlgreyteabags

125g soft butter
125g caster sugar
125g self raising flour
2 eggs
1 Earl Grey tea bag

For the icing:
60g butter
125g icing sugar
1 Earl Grey tea bag

Method:

1. This recipe makes 12 cup cakes.

2. Pre-heat oven to 170C to gas mark 4

3. Place twelve cupcake case on a baking tray

4. In a large bowl cream together the butter and the caster sugar

5. Mix in the 2 eggs one at a time

6. Empty the contents of the tea bag into the mixture and then fold in the flour gently

7. Place a dessert spoonful of the cake batter into each of the cupcake cases

8. Back for 12-15 minutes on the middle shelf of the oven until golden and springy

9. Leave to cool while you make the topping.

10. Put the butter in a bowl, add the tea bag and microwave for 20 seconds or until the butter is completely melted

11. Leave for five minutes for the tea bag to flavour the tea, it will take on a green hue.

12. Squeeze out the tea bag into the butter

13. Add the icing sugar and beat until smooth, if it’s too stiff you can add a little milk

14. Pipe or swirl on the top of the cooled cupcakes.

By Guest Blogger Anne Stone at www.raisiebay.com

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