Baked Spring 2023
Baked is Syracuse University’s first student-run magazine solely devoted to food. We offer our readers recipes, reviews, and everything in between. Enjoy and eat up!
Baked is Syracuse University’s first student-run magazine solely devoted to food. We offer our readers recipes, reviews, and everything in between. Enjoy and eat up!
- TAGS
- baked
- baking
- syracuse
- restaurants
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BLUEBERRY LEMON &
BASIL ICE TEA
Ingredients
4 cups of cold filtered water
4 green tea bags
A handful of blueberries
Half of a lemon, thinly sliced
1 teaspoon of lemon juice
A handful of basil or other herb
Directions
1
2
3
4
Bring water to a boil. Once boiling,
cut the hat and add tea bags. Allow
to steep for 5 to 10 minutes.
Add blueberries, lemon and basil
into the pot.
Cover and refrigerate overnight.
Pour tea into a pitcher over ice
and enjoy!
RASPBERRY & PEACH ROOIBOS TEA
Ingredients
8 rooibos tea bags
6 cups boiling water
2 cups peach juice
2 cups raspberries
Fresh peach slices
Directions
1
2
3
4
Pour the boiling water over the tea
bags and allow to brew for 5 minutes.
Remove the tea bags and let them
cool. To speed up the cooling process,
add some ice to the brewed tea.
In a jug, muddle raspberries the
bottom and add ice.
Once tea is cool, pour into a large jug
and top with the peach juice.
Add extra whole raspberries and a few
slices of peach as garnish and serve!
48 | baked
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