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Kid's Corner
continued
ORANGE AND RUBY GRAPEFRUIT ICED TEA
Makes 4 large servings
2 tablespoons orange rind
2 tablespoons ruby grapefruit rind
3 English Breakfast tea bags
¼ cup caster sugar
4 cups/1 litre boiling water
2 oranges
1 ruby grapefruit
6-8 medium-sized ice cubes
1.
Place rinds, tea bags and caster sugar into a glass
bowl and pour in boiling water, stir and set aside for
10 minutes. Strain the liquid into a jug and allow to
cool, discard the rinds and tea bags.
2.
Follow instructions for 'Preparing the appliance and
ingredients' on Page 9.
3.
Process the oranges, grapefruit and ice cubes as
described in 'Using the citrus tray and the ice chamber
- for a Citrus Slushie' on Page 10.
4.
Remove slushie cup and combine Citrus Slushie with
the cooled tea mixture.
5.
Pour mixture into tall glasses.
BIS300_IB_FA.indd 4
CITRUSADE
Makes medium servings
1 orange
½ ruby grapefruit
1 lemon
6-8 medium-sized ice cubes
2 tablespoons caster sugar
Lemonade, to taste
Mint leaves, for garnish
1.
Follow instructions for 'Preparing the appliance and
ingredients' on Page 9.
2.
Process the orange, ruby grapefruit, lemon and ice
cubes as described in 'Using the citrus tray and the
ice chamber - for a Citrus Slushie' on Page 10.
3.
Remove slushie cup and stir in sugar.
4.
Pour mixture into glasses and top with lemonade and
mint leaves.
R4
5/5/09 4:28:06 PM
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