Herbal Iced Tea Recipes by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Herbal Iced Tea Recipes

Use fresh herbs, fruits, flowers and your imagination to create delicious drinks from your garden.

Cool and crisp, iced tea is the quintessential summer drink. But why limit yourself to ordinary iced black tea when you can mix herbs, fruit, flowers and spices to create extraordinary summertime drinks?

Iced herbal teas, also known as tisanes, offer flavor options and health benefits beyond those of traditional tea; and many of the ingredients can be gathered directly from your garden.

While my personal teabag-of-tricks includes a few fail-safe favorites that are good both cold and hot, I love mixing new combinations for a break from the usual. Melding a variety of garden flavors and fragrances captures the essence of summer’s long, glorious days in a simple, refreshing drink.

Each of the following recipes will fill four to six glasses. For a picnic or party, simply double, triple or quadruple the ingredients (and the size of your pitcher), accordingly. Sweeteners are optional.

Peach Pick-Me-Up

By Dawna Edwards

Make the most of summer’s most heavenly flavors with this sprightly tea. Fresh, fully ripe peaches are best, of course, but you can substitute canned or frozen peaches in juice (not syrup) when fresh peaches are not available. You can prepare the mint tea ahead of time, but always mix in the peaches just before serving.

Makes about six 8-ounce servings.

• 1 tablespoon dried mint leaves
• 4 cups water
• 2 cups pureed peaches, chilled
• Fresh mint leaves for garnish

1. Steep mint leaves in hot (80- to 90-degree) water for 3 minutes.

2. Pour peaches into a sieve to remove chunks.

3. After the mint tea has cooled completely, mix it with the strained peach puree. Serve cold, garnished with fresh mint leaves.

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Black Forest Magic

By Dawna Edwards

Full of flavor, this tea is best served quite cold. Add a bit of milk to each serving to enhance the "magick."

Makes about four 8-ounce servings.

• 1 tablespoon black tea leaves
• 1/4 teaspoon cocoa powder
• 1/8 teaspoon ground cinnamon
• 4 cups water
• 1/4 to 1/2 cup black cherry juice
• Maraschino cherries with stems, for garnish

1. Combine tea leaves, cocoa and cinnamon in a French press or muslin tea bag.

2. Boil water and pour over tea leaves and spices. Steep 3 minutes and strain.

3. Cool completely, then add cherry juice. Serve over ice with maraschino cherries.

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Tummy Tea

By Dawna Edwards

A hit with morning-sick mamas and travelers, this tea not only helps with nausea, but its spicy kick gives whole new meaning to "refresh."

Makes about four 8-ounce servings.

• 1/3 cup fresh ginger slices
• 4 cups water
• 1 1/2 tablespoons grated orange zest
• 1 tablespoon honey or sugar, optional
• About 1 cup cold water and/or ice cubes
• Orange slices for garnish

1. In a medium saucepan, simmer ginger in water 15 to 20 minutes(depending on how strong you like the spice).

2. Add orange zest; remove from heat and stir in honey or sugar. Strain and cool.

3. Add cold water and ice. Serve over additional ice or refrigerate and use within 3 days. Garnish with fresh orange slices.

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Lavender Lemon Quencher

By Dawna Edwards

Fresh and thirst-quenching, this cool summer tisane is perfect for a garden party or simply to calm nerves and aid digestion.

Makes about four 8-ounce servings.

• 1/4 cup fresh lemon balm leaves, chopped OR 1 tablespoon dried leaves
• 1 tablespoon fresh lavender buds OR 2 teaspoons dried buds
• 2 cups hot water
• 2 cups cold water and ice
• Fresh lemon for garnish

1. Steep lemon balm and lavender in hot (80 to 90 - degree) water about 3 minutes.

2. Add cold water and ice.

3. Serve over additional ice with lemon wedges.