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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

5 cups water
1 cup sugar
½ cup dried rosemary leaves
1 large lemon, sliced

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 Flowers
Chamomile Cooler

3 cups water
2 cups unsweetened apple juice
1 cup sugar
3 tablespoons dried chamomile flowers

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 Tea
Hibiscus ~ Pomegranate Iced Tea

4 cups water
1 cup pomegranate juice
1 cup sugar
¼ cup dried hibiscus flowers
Strawberry slices for garnish

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.



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