Sumo Citrus™ and Thyme Tea with Candied Peel
This gorgeous Citrus and Thyme Tea goes perfectly with Sumo Citrus Mandarins, and why not add some bourbon if you’re feeling daring!
Makes 2 glasses
[For the Citrus Thyme Tea]
- 3 generous Tbsp of candied Sumo Citrus Mandarin peel, plus 2 tsp of the syrup (recipe below)
- 4 large sprigs of fresh thyme
- 1 Meyer lemon
- 1 bottle of unsweetened Pure Leaf iced tea, well chilled
- 8-10 ice cubes
- Optional: Bourbon for a cocktail version
[For the Candied Sumo Mandarin Peel (makes ~⅔ cup)]
- Peel from 2-3 large Sumo Citrus Mandarins
- This recipe used Sumo Citrus Mandarins, but any orange of your choice will do
- Equal weight of water and sugar (minimum 250g water and 250g sugar) for the syrup
[For the Sumo Citrus Thyme Tea]
- Crush the ice by placing the cubes into a sturdy ziploc or plastic bag and gently pounding with a meat mallet or small bat. Alternatively, crush the ice by using a blender. Divide the crushed ice evenly between 2 glasses.
- Slice the lemon in half crosswise. Cut one of the halves into very thin slices for garnishing the glasses. Juice the remaining half and measure out 1 Tbsp of lemon juice for the punch.
- Place the candied Sumo Citrus peel and 2 sprigs of thyme into a cocktail mixing glass or a large measuring cup. Muddle the peel together with the thyme for several seconds. Add the 1 Tbsp of lemon juice, the orange syrup, and the iced tea. Stir well to mix the ingredients together. Taste the mixture and add more orange syrup to taste.
- Divide the mixture evenly between the two glasses and garnish with the remaining sprigs of thyme and lemon slices. Serve immediately.
[For the Candied Orange Peel]
- Use a sharp heavy knife to cut the peel from the oranges in wide slices. Lay each slice flat with the pith side up and carefully slice off as much of the white pith as possible. Stack a few slices together and cut them into thin strips a few mm wide.
- Place the citrus strips into a pot, cover with water and bring to a boil. Turn the heat down and simmer for 3 minutes, then drain into a fine mesh sieve and rinse under cool running water. Repeat this two more times, then drain the peel well.
- Place the water and sugar for the syrup into the pot and bring to a boil. Stir to dissolve the sugar.
- Add the orange strips, give them a brief stir in the syrup, and allow the mixture to simmer very gently for at least an hour and a half. The peels will become transparent and the liquid will reduce to a thick syrup. Allow the peels to cool completely in the syrup before transferring to a container for storage.