What better way to toast the arrival of summer than with cool and delicious iced teas!
Cold-Brew Darjeeling Rose Tea
This recipe uses rose simple syrup to add a bit of sweetness with a delicate floral note.
To make the tea:
- Put loose tea into a pitcher, and cover with cool or room temperature water
- Steep for 8-10 hours
- Strain tea leaves out using a fine-mesh sieve or cheesecloth
- Rinse pitcher out to remove any loose tea leaves, pour tea back into the pitcher, then add the simple syrup **1 tsp. loose-leaf Darjeeling tea per 6-8 ounces of water
Pink Rosebud Simple Syrup:
Ingredients
- 1 cup filtered water
- 1 cup sugar
- 6 Tblsp. pink rosebuds
Preparation
- Boil water
- Take water off of heat, and add rosebuds
- Steep rosebuds for 5 minutes, or until desired flavor is achieved, then discard rosebuds
- Bring water back to a boil
- Add sugar and stir until sugar dissolves
- Let cool for 1 hour before storing. Can be kept refrigerated for up to a month
Caffeine-Free Hibiscus Rose Iced Tea
Want a botanical cooler without the buzz? Try this deep red blend of hibiscus, red rosebuds, and rose hips!
To make this tea:
- Heat water to a boil
- Pour water over herbs, cover, and let steep for 5 minutes or until desired strength
- Add sweetener of choice (optional)
- Cool in the refrigerator, and add ice to serve **1 tsp. each of hibiscus flowers, red rosebuds, and seedless rose hips per 6-8 ounces of water