Cook granulated sugar, corn syrup, and distilled water together in a medium saucepan over high heat until a candy thermometer reaches 295 degrees. Remove from heat.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Similar to hot cocoa bombs, tea bombs are sugar-based spheres filled with loose-leaf tea or tea bags that dissolve when added to hot water. Learn how to make a Restorative Tea Bomb, and enjoy the flavors of matcha, lemon-mint, and a fruity hint of dried peaches.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ⅓ c. Hy-Vee granulated sugar | ||
| ½ c. Hy-Vee light corn syrup, plus additional for garnish | ||
| ⅓ c. Hy-Vee distilled water | ||
| 1 (0.8 gram) packet True Lemon crystalized lemon juice | ||
| 4 tsp. dried peaches, finely chopped | ||
| 1 tbsp. fresh mint, chopped; plus additional leaves for garnish | ||
| 6 packet(s) double-green matcha tea bags | ||
| 6 packet(s) organic lemon-mint tea bags | ||
| 12 oz. boiling water, for serving |
Things To Grab
- Medium saucepan
- Candy thermometer
- Dome silicone mold
- Rimmed baking pan
- Wax paper
- Nonstick cooking spray
- Measuring cup
- 2-1/4-inch-round cookie cutter
- Nonstick skillet
- 16-oz. mug
Directions
Cool to 265 degrees. Place a dome silicone mold upside down on a rimmed baking pan lined with wax paper and spray mold with nonstick spray; wipe off excess. Prop the long side of the prepared baking pan up 2-inches with a measuring cup.
Pour sugar over each mold in a circular motion, covering each mold. Let set for 30 seconds; remove prop from under pan. use an oiled 2-1/4-inch round cookie cutter to push down around the base of each mold. Repeat cutting around each mold 3 or 4 times to release shell. Let sugar shells stand on molds for at least 20 minutes while preparing tea blend.
Stir together crystallized lemon juice, dried peaches, and fresh mint in a small bowl; set aside. Gently remove extra sugar shell around each half-sphere mold, then remove each half-sphere shell from its mold. Turn silicone mold over; set half of the sugar shells into a half-sphere-shaped compartment. Fill each shell with 1 teaspoon dried peach mixture, 1 double matcha tea bag, and 1 organic lemon-mint tea bag.
If desired, brush a small amount of corn syrup on cooled shells to attach additional mint leaves.
Heat a nonstick skillet over medium heat. Melt edges of one unfilled half-sphere on skillet. Quickly place on top of a tea-filled half-sphere and gently press 20 seconds to seal. Store at room temperature, covered, for 1 week.
To serve, place 1 tea bomb in a 16-oz. mug. Slowly pour 12-oz. boiling water over the tea bomb. Steep 3 to 5 minutes, stirring occasionally until tea bomb melts. Strain through a fine-mesh sieve, if desired.