What’s better than sitting back after a long day with a nice, tall, chilled beverage? Personally, I love to indulge in iced tea. It’s one of the main ways I stay hydrated in the warmer months. I’ve shared three of my favorite iced tea recipes below. I hope you enjoy them!
RASPBERRY BASIL ICED TEA
- 1 package of fresh raspberries
- 1 cup of fresh basil leaves
- 1 cup granulated sugar
- 2 oolong tea bags
- Lime seltzer water
- Ice cubes
- Raspberries as garnish (optional)
- Basil Leaves as garnish (optional)
- For the simple syrup, brew oolong tea then add it to a medium saucepan. Add sugar and simmer while stirring constantly. Simmer until sugar has fully dissolved.
- Allow the syrup to cool to room temperature, then place it into the refrigerator until chilled.
- In a food processor, combine the raspberries and basil. Blend until juice forms.
- Pour the mixture over a fine mesh sieve to remove raspberry seeds.
- Refrigerate the juice until chilled.
- Serve over ice, add the oolong simple syrup to taste
- Top off with seltzer water
- Add raspberry and basil garnish (optional)
CITRUS LAVENDER ICED TEA
- 2 cup spring water
- 2 cups of granulated sugar
- 1/2 cup of orange juice
- 1/4 cup of lemon juice
- 2 lavender tea bags
- Club soda
- Ice cubes
- Fresh thyme as garnish (optional)
- Steep the lavender tea bag in spring water for 5 minutes then remove tea bag. Reserve 1 cup.
- To make the simple syrup, use a medium saucepan and combine the tea water and granulated sugar. Simmer on medium-low heat and stir until sugar has fully dissolved.
- Remove the pan from the burner, cover and allow liquid to cool to room temperature. Place it into the refrigerator until chilled.
- In a pitcher add orange juice and lemon juice. Add the simple syrup to taste and stir well
- Serve over ice. Top off with club soda and garnish with fresh thyme (optional)
APPLE MINT ICED TEA RECIPE
- 2 mint tea bags
- 4 cups of spring water
- 1 cup of apple juice
- 1 apple, thinly sliced
- 1 orange, thinly sliced
- Ice cubes
- Rosemary twigs (optional)
- In a medium saucepan, boil spring water then remove pan from the burner
- Add the tea bags and steep for 5-10 minutes. Discard the tea bags and cover with a lid. Allow the tea to cool to room temperature
- In a pitcher, add the sliced apples, apple juice and mint tea. Give it a stir and refrigerate for 2 hours
- Serve over ice and garnish with rosemary twigs (optional)