Exact quantities, then the method.
Lemon Tea Breakfast Compote simmers fruit in a strong brew of the lemon-drizzle-cake tea, so the syrup carries a soft, lemony cake-icing note through the berries. Spooned over yoghurt, porridge or ice cream, it turns the novelty tea into something properly useful in the kitchen.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon Tea Breakfast Compote with Tetley Lemon Drizzle Cake (Yoghurt Topper) recipe. Canonical: https://teas.co.uk/recipes/black-tea/lemon-tea-breakfast-compote-with-Tetley-lemon-drizzle-cake-yoghurt-topper/
Makes a jar, enough for about four servings. Brew strong, simmer with the fruit, and it keeps in the fridge for several days.
You'll need
- 2 tea bags of Tetley Lemon Drizzle Cake
- 150ml freshly boiled water (100C)
- 300g mixed berries or chopped stone fruit (fresh or frozen)
- 2 tablespoons sugar or honey, to taste
- Juice of half a lemon
Method
- Brew strong: steep the bags in the boiled water for 4 minutes, then lift them out.
- Put the tea, fruit, sugar and lemon juice in a pan and simmer gently for 8 to 10 minutes, until the fruit softens and the liquid thickens.
- Take off the heat and cool. It will thicken further as it cools.
- Spoon over yoghurt, porridge or ice cream. It keeps in the fridge for up to five days.
- Frozen fruit goes in straight from the freezer; it releases more liquid, so simmer a couple of minutes longer to thicken.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Lemon Drizzle Cake, 40 Tea Bags 80g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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