Love a good cuppa and with the weather getting hotter and the calling for hot drinks lessening, thought I just may experiment with some ice tea recipes.
Heres what I made, but you might want to adapt them to suit the tea flavours and fruits you love.
Lemon Cherry Iced Tea (serves 4)
- 5 cups water
- Two handfuls of fresh cherries
- 6 tablespoons of sugar
- 1/4 cup lemon juice
- 2 whole star anise
- 4 tablespoons of Yumchaa ‘Japanese cherry garden’ green tea
- Lemon wedges and extra cherries for garnish/li>
- Bring water to boil in a medium-sized pot. Add cherries, sugar, lemon juice, and star anise. Simmer with the lid on for 15 to 20 minutes, until the cherries are soft and squiggy. Turn off heat, mix in black tea, and let stand for 1 hour to cool.
- Strain liquid through a fine mesh sieve, mashing the cherries to exact as much of that cherry pulp as possible. Discard solids. Transfer liquid to a pitcher and refrigerate. I put some glasses in the freezer for the day, then poured the tea in over plenty of ice.
Peach berry iced tea (serves 4)
- 6 cups water
- 4 tablespoons of Yumchaa ‘Notting hill’ black tea
- 3 peaches, pitted and sliced
- 1 cup of fresh strawberries
- 4 tablespoons of light agave nectar (or just sugar will be fine)
- Juice of one big lemon
- Put 6 cups water into a medium pot and bring to a boil. Remove from the heat, add black tea, cover and steep 6 to 7 minutes; then pour tea thru a strainer into your pitcher (you might want to wait until its cooled a little if pitcher is not heat proof). /li>
- Meanwhile, purée half of the peaches and strawberries with agave nectar in a food processor or blender until smooth; add to pitcher along with lemon juice and stir. Allow to cool completely. Add 3 cups ice cubes and remaining fruit to pitcher (or alternatively straight into chilled glasses) and serve immediately.