Brewing Guide

Pre-heat your tea vessel. Measure 1 scant tsp. of tea into a filter.
Pour 6 oz. of freshly boiled water over tea and steep for 3 minutes.
Strain, pour and enjoy! Be sure to compost spent tea leaves. {Given measurements are per serving.}

Serving Suggestions

Intensely flavored and decadent, this lovely tea satisfies your craving for sweets when you want to be good, and complements desserts when you want to indulge. Sweeten with a little sugar or chocolate flavored stevia to enhance the cocoa notes. Add milk for an entirely silky treat. Or try spinning this into a decadent Gelato! An indulgent sensual treat, accented with sugared roses and chocolate shavings.

Food Pairing

With indulgent chocolate flavors heightened by zesty citrus and rose petal notes, start the day with Rose di Verona™ and Nutella-filled crêpes, or flaky chocolate croissants ( I take plain ones and slather on Nutella and orange marmalade! mmmm! bring that to bed to wake her up warmly!!) Afternoons are sweeter still with Rose di Verona™, chocolate dipped hazelnut biscotti, and an old movie. Romeo and Juliet, perhaps?

Ingredients

Assam and Chinese black teas, Organic Fair-trade certified dried rose petals, Peruvian Fair-trade certified crushed cocoa nibs, Italian blood orange peel, coconut, Italian hazelnuts and roasted almonds flakes, and natural GMO-free orange & almond extracts.

RECIPE

Lisa’s Rose Di Verona Gelato ©2019

I crave gelato every time I visit Italy. Last summer, I realized my favorite gelato combination is chocolate and hazelnut….When I returned home, realizing  I have a tea with those flavors…“Rose di Verona Gelato” was born!  Thank you to my cousin Guilio, who drove us around for miles and hours- in true Italian style- to find us “…the BEST GELATO in Verazze!!”   

One taste of my Rose Di Verona Gelato and you will be transported to Italy. Tanti Baci xxx

3 cups of Organic half cream and half milk (half and half)

3 tsp. Rose Di Verona

4 free-range egg yolks

1/2 cup organic cane sugar 

Warm 3 cups half and half over low heat in heavy saucepan.  

Sprinkle the tea leaves over top, allow to come to a bubbling simmer and remove from heat.

Steep 5-10 minutes and strain into glass measure. The color should be a light tan.

In mixing bowl beat together 4 egg yolks and sugar.  Beat until pale light yellow, and sugar granules are gone. It will thickly fall in ribbons from the beaters and almost double in volume.

Slowly add the tea milk infusion to the egg mixture, beating gently on low.

Increase to medium until all sugar and milk is fully incorporated.

Return to clean heavy saucepan over medium-low heat.  With a wooden spoon, stir gently  until mixture thickens slightly and coats the spoon.  Draw your finger across the back of the spoon and it should leave a trail when ready.

Strain into clean bowl or glass measure, cover with cling film and refrigerate until cool, or overnight.

Freeze in ice cream maker according to manufacturers direction. Garnish with chocolate shavings and organic sugared rose petals for an extra special touch. Pair with chocolate gelato for a double treat. Remember…gelato is typically served in tiny ice cream cones as small servings, and best eaten while strolling the sunny shores of the Mediterranean…or your own back yard! 

Per 4 oz. Serving: 416 calories; 28.8 g fat; 33 g carbohydrates; 7.9 g protein; 296 mg cholesterol; 81 mg sodium