by Joan Mccord

Created on: August 16, 2009   Last Updated: March 03, 2010

During the long, hot days of summer, tightly closed jasmine blossoms are harvested and carefully layered over waiting tea leaves. As daylight wanes and temperatures lower, the night-blooming flowers begin to open and bloom with a heady aroma and tantalizing fragrance. This is a mere glimpse at the essence of the art of Chinese tea, but a perfect place to open a discussion of the many and varied culinary uses of jasmine.

Jasmine tea is usually built on a base of leaves of the Camellia simensis where the fragrance, characteristics, and flavors unique to a particular varity of tea are fused with the essence of jasmine.

For example: 

Unfermented leaves of green tea bring the highest concentration of powerful antioxidants and health benefits to the jasmine pleasures within the cup.

Jasmine flower tea is a delicate tisane of jasmine blossoms free of unwanted elements, including caffine.

Once you have tasted jasmine syrup, it could easily become a kitchen staple for use in countless recipes.

Jasmine is especially compatible with stone fruits like peaches and mangoes. Pair this peach-jasmine sorbet  with a chocolate cookie for a deliciously light finish to a substantial meal.

To make 3 cups syrup:

Ingredients:
3 cups water
1 cup granulated sugar
9 jasmine green tea bags
Jasmine petals, leaves, or mint sprigs

Method:
* Combine water and sugar in saucepan over medium heat. Stir until sugar dissolves.
* Cover pan, reduce heat to low and continue cooking until a light syrup is formed, about 8 minutes.
* Remove from heat, add tea bags. Let steep 10 minutes. Remove bags, and pour mixture into a measuring cup. Cool, cover, and refrigerate until ready to use.

Peach-Jasmine Sorbet

Makes about 1 quart
Ingredients:
1 1/2 lbs ripe peaches, peeled, pitted, and sliced
1 1/2 cups jasmine syrup
1 Tbsp fresh lemon juice
Sugar to taste and adjust sweetness if necessary

Method:
* Puree ingredients until smooth. Strain through fine sieve and discard solids.
* Chill, covered, overnight, or at least 4 hours
* Freeze in ice cream maker according to manufacturer's instructions.

Jasmine-Ginger Scented Fruit with Ginger Cream

This is true home-cooking. It is a method of putting together a delicious dessert from ingredients that are fresh, personally appetizing, and begging to be used.

For 4 servings, have ready:
1/4 lb fresh figs or pitted cherries
1 pint strawberries or raspberries
2 peaches, peeled, pitted, and sliced
1 cup jasmine syrup
1 Tbsp fresh ginger root, minced
6 ounces heavy cream
1 Tbsp balsamic vinegar
1 Tbsp butter
Orange zest and crystallized ginger for garnish

Method:
* Place 1/2 Tbsp ginger in small saucepan with jasmine syrup over medium heat. When mixture is hot, add Balsamic vinegar, and steep until ready for use.
* In large skillet, add butter, fruits, and half of the orange zest, heat through and saute briefly. Remove fruit, and deglaze pan with jasmine syrup mixture. Taste pan juices, and adjust for sweetness if necessary.
* Distribute fruit among serving bowls.
Whip cream into soft peaks and fold in remaining fresh ginger. Mound a bit of whipped cream over fruit and sprinkle with candied ginger.

These are only a few suggestions and insights into the pleasures of jasmine.

Finally, jasmine pairs beautifully with herbs like lavender, tarragon, mint, and demands further investigation.

A lingering suggestion, a hot cup of tea is soothing and delicious, but so is a tall, frosty glass of iced jasmine tea.

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