Cooking with Caitlin: Tea in the summer? Try this twist with sorbet & strawberries for a fresh treat

CINCINNATI - WCPO is pleased to bring you food blogger Caitlin MacEachen Steininger, of Cooking with Caitlin, as a contributor. She has been tickling the food fancy of her family and friends since third grade. Check back next Monday for a new recipe!

Years ago when we started Cooking with Caitlin, we had the opportunity to participate in the summer Tuesday markets on Fountain Square.

On just about every level, it was a huge deal for us. Each week we prepped ingredients for hundreds, hauled a huge grill to the middle of the city, and served up burger after burger, each with a wedge of juicy watermelon, for three hours of lunchtime. I loved the time I got to flex my creative muscle with unexpected burger designs, and Kelly loved getting to meet so many hungry Cincinnatians.

Together we also had the chance to learn about, and meet the owners of, all sorts of small businesses like our own. It was down on the Square, over a couple summers, where we fell in love with Donna’s Gourmet Cookies, Eli’s BBQ, and Taste of Belgium’s authentic Belgian waffle, to name a few.

With adjoining tents, we got to know the wonderful team behind Essencha Tea House, too. As we wrapped each market, in fact, Kelly and I looked forward to the pair of bubble teas they would pour for us to savor on the way home.

Prior to our Tuesdays together, everything I knew about tea came from a Snapple commercial. After our summer series beside each other, however, I was anxious to learn much more about enjoying and cooking with tea.

I have made it my business, ever since that Essencha summer on the Square, to play with tea throughout the year. Steeped into creamy carrot soup, or infused into rich maple syrup, tea adds a level of flavor and complexity to just about any recipe. Of course, it shines all on its own too.

WCPO Insiders can get the recipe for Mint Tea Floats, and feast their eyes on the finished product.

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