{"id":871,"date":"2017-05-01T09:00:52","date_gmt":"2017-05-01T09:00:52","guid":{"rendered":"https:\/\/blog.davidstea.com\/fr\/?p=871"},"modified":"2017-05-01T15:10:11","modified_gmt":"2017-05-01T15:10:11","slug":"moji-rita-a-la-framboise","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/fr\/moji-rita-a-la-framboise\/","title":{"rendered":"Moji-rita \u00e0 la framboise"},"content":{"rendered":"

Aux notes de menthe et d’agrumes et servis dans un verre aux rebords sucr\u00e9s. Nous avons combin\u00e9 deux de vos cocktails tropicaux pr\u00e9f\u00e9r\u00e9s dans une boisson ridiculement rafra\u00eechissante. Met en vedette Mojito \u00e0 la framboise<\/a><\/span>. \"018-RaspberryMojito_pinterest\"<\/p>\n

\n \n

Moji-rita \u00e0 la framboise<\/h2>
\n \n \n \n \n \n \nimprimez<\/a> <\/div>
\n <\/div>
\n\n <\/a> <\/div> \n <\/table> \n

ingr\u00e9dients<\/h2> \n
    \n \n \n
  • 8 Cuill\u00e8res \u00e0 mesurer parfaites de th\u00e9 Mojito \u00e0 la framboise<\/li> \n \n
  • 1 \u00bd tasse (375 ml) d\u2019eau chaude (96\u00b0C)<\/li> \n \n
  • 4 oz (125 ml) de tequila<\/li> \n \n
  • 2 oz (60 ml) de triple sec<\/li> \n \n
  • 1\/3 tasse (75 ml) de jus de lime<\/li> \n \n
  • 1 c. \u00e0 soupe (15 ml) de sucre granul\u00e9<\/li> \n \n
  • 10 feuilles de menthe fra\u00eeche<\/li> \n \n
  • Gla\u00e7ons<\/li> \n \n
  • 4 tranches de lime<\/li> \n \n
  • 4 brins de menthe fra\u00eeche (optionnel)<\/li> \n \n
  • 2 quartiers de lime<\/li> \n \n
  • 1\/4 tasse (15 ml) de sucre granul\u00e9<\/li> <\/ul> <\/div> \n
    \n

    \n directions\n <\/h2> \n

\n \n \n\n \n \n\n \n \n\n \n \n\n \n
\n \u00e9tape 1\n <\/td> <\/tr>
Faire infuser le th\u00e9 dans l\u2019eau chaude de 4 \u00e0 7 minutes ; filtrer et laisser refroidir \u00e0 temp\u00e9rature ambiante. <\/td> <\/tr> \n
\n \u00e9tape 2\n <\/td> <\/tr>
Pour le bord des verres : Avec les quartiers de lime, mouiller le bord de 4 verres \u00e0 margarita. Mettre le sucre dans un plat peu profond ; plonger le bord des verres dans le plat pour l\u2019enduire de sucre. Mettre de c\u00f4t\u00e9.<\/td> <\/tr> \n
\n \u00e9tape 3\n <\/td> <\/tr>
Mettre le th\u00e9 infus\u00e9, la tequila, le triple sec, le jus de lime, le sucre, les feuilles de menthe et les gla\u00e7ons dans un m\u00e9langeur \u00e0 cocktail ; remuer pour bien m\u00e9langer. <\/td> <\/tr> \n
\n \u00e9tape 4\n <\/td> <\/tr>
Filtrer et verser dans les verres pr\u00e9par\u00e9s. Garnir chaque verre d\u2019une tranche de lime et d\u2019un brin de menthe (si d\u00e9sir\u00e9).<\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div><\/div>\n
\n

Th\u00e9 Vedette<\/h2>\n
\"\"<\/a><\/div>\n

Mojito \u00e0 la framboise<\/a><\/h3>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Aux notes de menthe et d’agrumes et servis dans un verre aux rebords sucr\u00e9s. Nous avons combin\u00e9 deux de vos cocktails tropicaux pr\u00e9f\u00e9r\u00e9s dans une boisson ridiculement rafra\u00eechissante.<\/p>\n","protected":false},"author":3,"featured_media":872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[76,154],"class_list":["post-871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cocktail","tag-mojito-a-la-framboise"],"_links":{"self":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts\/871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/comments?post=871"}],"version-history":[{"count":10,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts\/871\/revisions"}],"predecessor-version":[{"id":4567,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/posts\/871\/revisions\/4567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/media\/872"}],"wp:attachment":[{"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/media?parent=871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/categories?post=871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.davidstea.com\/fr\/wp-json\/wp\/v2\/tags?post=871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}