#grape tea

The only hint of what Susie Tea might be is from Ralsei, who comments that it’s grape juice. There we have it, grape tea. Looking it up online, I found that it was incredibly simple to make, most of which involved combining cold tea with grape juice. It couldn’t be easier!

The best part? Instead of using regular old ice cubes, we’re using frozen grapes! Now that’s some “ice” that gives you a little snack as you drink this tea, or after you’ve finished.

As you can see in the photo background, I used white grape juice with jasmine green tea, though you can also make this with concord grape juice and black tea if you’d prefer. Concord grape juice has more nutrients compared to white grape juice, but white grape juice is lighter in flavor.

Since the tea is combined with juice, you can just make 2 cups of tea, or 16 ounces, instead of a full 4 cups like the previous recipes. When I made this, I went with my usual 4 cups of water, which resulted in enough tea to combine with juice for a good few weeks. When I wanted to drink some, I combined the tea with the juice in a glass, stirred, and then added the frozen grapes, but as I wrote this blog entry, another idea hit me!

You could re-use a 64 ounce juice bottle and combine 4 cups each of cold tea and grape juice and shake to mix (or a 32 ounce bottle with 2 cups each of tea and juice). I didn’t think of this when I initially made this tea, but I’ll have to try it next time. But first, I will need a funnel before I can attempt this method. Otherwise, the tea and juice will go everywhere but the bottle.

Either way, you’ll still have plenty of leftover grape juice regardless of whether you want to make 32 ounces of Susie Tea, or 64 ounces. You can just enjoy that juice as is, or brew more tea to mix with it!

SUSIE TEA:

Ingredients:

2 or 4 cups water

2 bags jasmine green tea or regular black tea

2 or 4 cups white or concord grape juice

Lots of frozen grapes

Stick a bottle of grape juice in the refrigerator so it’s chilled and ready when the tea and frozen grapes are.

Wash and thoroughly dry table grapes - these grapes should be as dry as possible to prevent them from sticking together during the freezing process. Stick your grapes in an airtight container and freeze overnight.

Bring either 2 or 4 cups of water to a boil, remove from heat, and stick in your tea bags of choice. Brew for about 3 minutes and remove bags. Let tea cool completely and then refrigerate, covered, overnight

Combine tea and juice in a glass and stir to combine, then top with frozen grapes.

OR - with the help of a funnel, combine tea and grape juice together in an empty juice bottle and shake to mix. Store in the refrigerator until ready to serve. Pour chilled grape tea into a glass and top with frozen grapes.

Why save the frozen grapes for last upon serving? This way, they’ll float to the top. If you put in your grapes first and then the tea and juice, the grapes will just be trapped on the bottom of your glass. No matter how you make or serve your Susie Tea, always have a fork or spoon handy for digging out these morsels when you’re done drinking - or just tilt the glass to roll ‘em into your mouth. This tea is one I look forward to making again in the summer with the bottle method, and it’ll make it quicker to serve, too.

This was a long journey, and while I thought I could do all of this in two weeks, I quickly realized how this wasn’t well thought out, and it ended up taking four weeks. I can only really handle doing one episode per week, which is why I initially chose a weekly episode drop of Saturdays, and I plan to return to that formula next week. Thank you for sticking with me on this learning experience. We are done with the teas now, and I’m moving on to even more Deltarune-inspired recipes. Spring is in full swing, and the heat of summer, while seemingly distant, threatens to encroach upon us in just a month! So next, I want to try and focus on baked goods before it gets too hot to bake for several months! It won’t be nothing but baked goods, of course, and I’m still working out how I can continue to cook, practice, and create recipes in the worst season for cooking.