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1
On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.
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2
Invite guests to sample different teas and flavor them as they desire.
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3
Bring water to a boil.
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4
Turn off heat.
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5
Add bruised mint leaves and allow to steep.
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6
In a saucepan combine water and sugar over medium heat.
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7
Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved.
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8
Take pan off heat and cool the syrup.
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9
Any extra cooled syrup can be saved in an airtight container in the refrigerator.
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10
Cook's note: For the afternoon tea, make a double batch of simple syrup.
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11
Reserve half for the tea bar and use the other half to make the candied lemon peel.
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12
Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips.
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13
Bring a heavy small saucepan of water to a boil.
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14
Add the peels and cook for 1 minute.
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15
Drain and then rinse the peels under cold water.
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16
Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water.
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17
In the same pan combine the peels with 1 cup of simple syrup.
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18
Simmer over medium-low heat until the peels are soft, about 15 minutes.
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19
Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.
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20
Using an electric mixer, whip the cream in a large bowl until soft peaks form.
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21
Add the sugar and the vanilla and beat to combine.
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22
Transfer the whipped cream to a serving bowl.
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23
(The whipped cream can be made up to 2 hours ahead.
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24
Cover and refrigerate.)
