3 Recipes for Iced Tea Month

June 28, 2016

Grab a rocking chair and a good book! June is National Iced Tea Month and we have plenty of recipes that will have you listening to crickets and catching fireflies in no time.

Homemade Garden Mint Tea (Meadow Tea)

This one is fairly simple and can be done in two ways. You can use any mint you like. A chocolate mint is sweet and refreshing, while peppermint or spearmint taste amazing as well. As a sun-brewed tea, it will be mellow and delicious. As a hot brewed tea, which will be stronger, and tastes wonderful mixed with lemonade.

You will need:

  • 4 cups of fresh mint from your garden
  • 1 gallon of water
  • 1/4 cup of sweetener (local honey adds a nice touch)
  • Plenty of ice

How to Make it as a Sun-Brewed Tea:

Place fresh mint and gallon of water in a large, sealable glass jar. Place in front of a sunny window or outside in direct sunlight. Let the tea sit for the entire day until late afternoon (four or five p.m.). Strain and place in a pitcher or into the original jar. Mix in sweetener and ice. Add more if desired. Enjoy!

How to Make it as a Hot Brewed Tea:

Place a gallon of water in large pot and put on the stovetop. Bring to a boil and add leaves. Allow water to simmer for ten to 15 minutes. Strain mint and add sweetener and mix until completely dissolved. Allow water to cool for one hour or more and then place in refrigerator when it is at room temperature. Serve with ice. Enjoy!

Iced Green Tea

Iced green tea is delicious, but can be difficult to make without having the astringent aftertaste. Here is how you can make tasty iced green tea in just a few minutes. You can use this same method with other delicate teas such as white or jasmine.

You will need:

  • 2 cups of dried green tea
  • 1 gallon of water
  • ¼ cup of sweetener
  • Plenty of ice

Bring the gallon water to a boil on a stovetop and then add green tea leaves. Allow simmering for four minutes and then immediately strain into a glass jar. Allow the jar to cool to room temperature. Serve with sweetener and plenty of ice.

Ginger and Hibiscus Tea

This one is my favorites after a long, hot day in the garden. The ingredients are simple, delicious and have a tart kick. They also have plenty of vitamin C and trace minerals. You can drink this is the morning or afternoon.

You will need:

  • 1 tablespoon of fresh ginger (peeled and cut)
  • 1 cup of hibiscus flowers (in pieces or whole)
  • 1 gallon of water
  • ¼ cup of sweetener

Make it with Patience:

This tea takes a little longer to make because you have to wait for the ginger to fully brew before adding the hibiscus. First, add ginger to boiling pot and allow to simmer for 15 to 20 minutes. Add sweetener and stir occasionally. Once you can taste the ginger in the water, turn off the stovetop and add hibiscus. Allow the tea to brew for another ten to 15 minutes. Strain and place in a large glass jar and wait until it is room temperature. Serve with ice and an orange wedge.