Herbal Iced Teas
Sweet tea made from black pekoe or green tea leaves certainly hits the spot on a sweltering summer day. But why not jazz things up a bit? A sprig of rosemary, a few slices of fresh fruit juice, a handful of hibiscus flowers and other fresh offerings from your garden and kitchen pantry add up to unusual iced teas that are sure to make a splash at your next backyard gathering!
Lavender ~ Strawberry Lemonade
- 4 cups water
- 1 cup sugar
- 2 tablespoons dried lavender flowers
- 4 whole strawberries, sliced thin
- Juice of 4 large lemons
Bring water to a boil in a large saucepan or Dutch oven. Remove from heat and add sugar; stir to dissolve. Add the lavender flowers and strawberry slices; steep, covered, for 5 minutes. Strain and add the lemon juice. Chill in the refrigerator for at least 2 hours before serving. Garnish with lemon slices and a sprig of fresh lavender, if desired.
Rosemary ~ Lemon Iced Tea
Bring water to a boil in a large saucepan or Dutch oven. Remove from heat and add sugar; stir to dissolve. Add the lavender flowers and strawberry slices; steep, covered, for 30 minutes. Strain and add lemon slices. Chill in the refrigerator for at least 2 hours before serving.
Chamomile Cooler
Bring water to a boil in a large saucepan or Dutch oven. Remove from heat and add apple juice; stir to blend. Add the sugar; stir to dissolve. Add the chamomile flowers; steep, covered, for 30 minutes. Strain and chill in the refrigerator for at least 2 hours before serving. Garnish with lemon slices, if desired.
Hibiscus ~ Pomegranate Iced Tea
Bring water to a boil in a large saucepan or Dutch oven. Remove from heat and add pomegranate juice; stir to blend. Add the sugar; stir to dissolve. Add the hibiscus flowers; steep, covered, for 25-30 minutes. Strain and chill in the refrigerator for at least 2 hours before serving. Garnish with strawberry slices, if desired.
