Wednesday, June 29, 2011

Herbal Iced Tea

12 cups

Iced tea is so simple to make that it's practically criminal that they let people sell it in stores.  Rather than fall for the old con job you can make it yourself for pennies a serving in virtually no time at all.  This recipe will serve well for most any herbal tea, the better choices are those that include fruit for more pronounced flavours.Our particular favourites are Southern Belle (peach) and Razzmintaz (raspberry and mint) from Tealish.

For iced herbal teas a longer than normal steep is also beneficial to ensure that the flavours are strong enough when chilled.  Avoid buckwheat and darker honeys as they are too strongly flavoured for the tea.

Bring a kettle full of:
To a boil.  Pour a small amount into a 12-cup teapot and swish it about to warm the pot and clear away any residue from previous steeps.  Pour out the water from the teapot and put in an infuser containing:
4 heaping teaspoons of herbal tea
Take the kettle off the heat, and when the boil subsides fill the teapot to the top, making sure to pour through the infuser.  Steep for 10 minutes and remove the infuser.  Do not cover with a cozy.  Allow the tea to cool for 30 more minutes, and then pour the tea from the pot into a 12 cup pitcher. 

1/4 cup of light honey
Stirring with the measuring cup to ensure all of the honey dissolves.  Chill and serve with:
6 frozen strawberries, blackberries, and/or raspberries

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