Restorative Tea Bomb


Restorative Tea Bomb

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    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.

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    Servings and Ingredients

    Serves 6
    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


    1. 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.

    2. 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.

    3. 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. 

    4. 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. 

    5. If desired, brush a small amount of corn syrup on cooled shells to attach additional mint leaves.

    6. 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.

    7. 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.