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Tea Time

REFRESH YOUR GLASS

different types of summery teas with lemons and a pitcher

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Fruity, floral, or swirling with savory herbs, nothing beats a tall glass of iced tea on a scorching summer day. We’ve got a list of superb steeps to provide some ice cold relief no matter where the season takes you. With so many different leaves, petals, berries, and more to infuse, mix, and match, you can seek solace from the UV rays in a broad spectrum of flavors and colors that look so gorgeous in the glass, they’re a winning sip and centerpiece all in one. Hydrate, caffeinate, or just keep cool — there’s no wrong way to get craft-tea!

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Blueberry Green

Servings: 6

Ingredients
  

  • 8 cups water
  • 4 green tea bags
  • 1 cup blueberries
  • 4 Tbsp. agave nectar
  • honey or raw cane sugar
  • Ice

Instructions
 

  • Boil 4 cups of water and remove from heat. Add the tea bags and steep for 10 minutes.
  • In a separate pot, cook blueberries in the other 4 cups of water until boiling. Mash them with a spoon or fork, add sweetener, and let sit until cool.
  • Remove the tea bags and add the brewed green tea to your blueberry mixture.
  • Transfer to a pitcher to chill in the refrigerator, or enjoy immediately over ice.
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Hibiscus Quench

Servings: 6

Ingredients
  

  • 6 cups water
  • 1 ½ cups dried hibiscus flowers
  • Juice of one lime
  • Sweetener of your choice
  • Ice

Instructions
 

  • Bring water to a boil and remove from heat. Check hibiscus flowers for any stems and discard.
  • Add in flowers, cover, and let steep 10 minutes.
  • Uncover and allow to cool. Add lime juice and sweetener just before serving.

Notes

Peanut allergy advisory: Since hibiscus flowers are often intercropped with peanuts, occasional shell contact can set off severe peanut allergies.
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Blooming Rose Refresher

Servings: 6

Ingredients
  

  • 6 cups water
  • 6 Shangri La Rose edible tea flowers
  • Sweetener of choice
  • Ice

Instructions
 

  • Bring water to a boil and remove from heat.
  • Immediately add in your tea flowers, holding them down with a fork to prevent them from floating to the surface too soon.
  • Cover with a lid and steep for 5 minutes.
  • To serve, fill six glasses with ice. Place one rose blossom in each glass before filling with tea.
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Green Tea Mojito

Servings: 6

Ingredients
  

  • Juice of 1 large lime
  • 12 large spearmint leaves
  • plus more for garnish
  • 12 baby arugula leaves
  • 3 Tbsp. raw cane sugar or
  • sweetener of choice
  • 4 cups brewed green tea chilled
  • Ice

Instructions
 

  • In a glass pitcher, muddle together the lime juice, mint, arugula, and sweetener.
  • Pour in prepared green tea, stir well.
  • Fill glasses halfway with ice and add any desired garnish before serving.
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Cherry Basil Limeade

Servings: 6

Ingredients
  

  • 6 cups water
  • 1 cup basil leaves
  • 1 cup cherries stemmed and pitted
  • 1 large lime cut into wedges
  • Sweetener of your choice
  • Ice

Instructions
 

  • Bring water to a boil and remove from heat.
  • Place cherries and basil into a large jar or pitcher. Pour boiled hot water into the jar and let sit 1-2 hours.
  • Use a large spoon to gently press the cherries and pull the flavor into the water. Strain if desired.
  • Pour into 6 glasses with ice and serve with a lime wedge.
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Strawberry Burst

Servings: 6

Ingredients
  

  • 6 cups water
  • 3 tea bags of your choice
  • 1 pint fresh strawberries
  • ⅓ cup raw cane sugar or
  • sweetener of choice
  • ¼ cup lemon juice
  • Ice

Instructions
 

  • Bring water to a boil and remove from heat. Add tea bags to steep, set aside and let cool.
  • Hull the leaves and core from the strawberries.
  • In a blender, mix the strawberries, prepared tea, preferred sweetener, and lemon juice until the strawberries are fully liquified.
  • Transfer to a pitcher and chill in the refrigerator or serve immediately over ice. Option to set aside 1 whole strawberry to garnish each glass.
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Raspberry Peachy Keen

Servings: 6

Ingredients
  

  • 6 cups water
  • 3 tea bags
  • orange pekoe or green work nicely
  • 2 peaches sliced
  • 1 cup raspberries
  • 3 Tbsp. agave nectar
  • honey or raw cane sugar
  • Mint leaves or additional fruit slices
  • for garnish optional
  • Ice

Instructions
 

  • Bring water to a boil and remove from heat. Add tea bags to steep.
  • In a blender, add sliced peaches and raspberries. Blend until a smooth pulp forms.
  • Strain fruit pulp through cheesecloth or fine sieve into a large pitcher. Mix in your sweetener.
  • Discard tea bags and pour tea into the strained fruit mixture.
  • Refrigerate until chilled or serve over ice.

Show us your pretty pitchers! Snap a pic of your crafty summer brew and tag us @mollymymag.

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