Summer is officially here. We are walking through the portal of Summer Solstice at the moment and all of us living in England are perspiring in heat and fullness of the sun. The weather is gorgeous, although really hot.
Yesterday I stood in front of my medicine cabinet looking for something to cool me down. I fancied tea but it was simply too hot to have one. I decided to embrace the concept of iced tea, something I was never very keen on. I tried and it is going to be my summer favourite from now on.
Here is my recipe. I hope you will enjoy it as much as I did.
COOLING SUMMER HERBAL TEA
Ingredients:
- Large spoon of dried Hibiscus flowers (Hibiscus)
- Spoon of dried Peppermint (Mentha piperita)
- ½ spoon dried Rosehips (Rosa canina)
- Teaspoon of dried Chamomile (Matricaria chamomilla)
- Teaspoon of dried Elderflowers (Sambucus nigra)
- Honey (or agave syrup if you are vegan)
Place all the herbs in a large jar (at least 500ml – you can use a mason jar, or any large jar that you have lying at home. If you’re re-using your jar, make sure it is clean, and doesn’t smell of previous foods as it will affect the flavour of your tea.)
Boil the kettle and pour hot water over your herbs until you fill your jar. Mix the herbs in hot water and place the lid on. Do not screw the lid onto the jar, just place it gently over, so the volatile compounds will remain within the jar, and you won’t loose the healing benefits of your tea.
Leave it like that for 10, 15 or 20 minutes, depending on preference.
After that time take a sieve and strain the tea to a pitcher or jug – a container you are going to keep it in and pour it from. Fill with cold water. Add 1 tablespoon of honey and mix well.
Wait till it cools down completely and place in the fridge.
Serve from the fridge or with ice cubes. You can add sparkling water instead of still for added sparkle.
Keep refrigerated and use within 24 hours.
Enjoy!
With love,
Agnieszka
PS
Sorry, pregnant mammas, this tea is not for you!