Herbs contain natural therapeutic properties. We use them regularly in hot tea, so why not iced-tea? Take any herbs you grow in your garden or find at the farmer's market. Get creative, add fruit and various fresh herbs to black or green tea, or skip the tea and just use herbs.
I saw one iced-tea recipe with sage leaves and apple slices. I'm going to try it with a black sun tea, then mix with half apple juice, topped with apple slices and fresh sage in the glass.
Do you feel tired? Add lavender to your iced-tea for a pick-me-up. Have you had a stressful day? Try some fresh mint in a tall glass of iced-tea for relaxation. Lavender and Mint can refresh as well as relax.
Here are a few more recipes I found, but don't hesitate to venture out in your own creativity.
Herbal Iced Tea Recipe: Lavender Lemon QuencherMay/April 2008
http://www.herbcompanion.com/cooking/lavender-lemon-quencher.aspxBy Dawna Edwards
Fresh and thirst-quenching, this cool summer tisane is perfect for a garden party or simply to calm nerves and aid digestion. Makes about four 8-ounce servings.
• 1/4 cup fresh lemon balm leaves, chopped OR 1 tablespoon dried leaves
• 1 tablespoon fresh lavender buds OR 2 teaspoons dried buds
• 2 cups hot water
• 2 cups cold water and ice
• Fresh lemon for garnish
1. Steep lemon balm and lavender in hot (80- to 90-degree) water about 3 minutes.
2. Add cold water and ice.
3. Serve over additional ice with lemon wedges.
Herbal Iced Tea Recipe: Peach Pick-Me-UpApril/May 2008
http://www.herbcompanion.com/cooking/peach-pick-me-up.aspxBy Dawna Edwards
Make the most of summer’s most heavenly flavors with this sprightly tea. Fresh, fully ripe peaches are best, of course, but you can substitute canned or frozen peaches in juice (not syrup) when fresh peaches are not available. You can prepare the mint tea ahead of time, but always mix in the peaches just before serving. Makes about six 8-ounce servings.
• 1 tablespoon dried mint leaves
• 4 cups water
• 2 cups pureed peaches, chilled
• Fresh mint leaves for garnish
1. Steep mint leaves in hot (80- to 90-degree) water for 3 minutes.
2. Pour peaches into a sieve to remove chunks.
3. After the mint tea has cooled completely, mix it with the strained peach puree. Serve cold, garnished with fresh mint leaves.