Recipes

The herbal flavors of Indonesia for me are the most thirst quenching of all the herbal combinations.  There is something amazingly soothing about combining mint, cilantro, thai basil and lemon grass together in a drink!

Ingredients

1 cup pineapple core simple syrup*
2 mango black tea, tea bags
2 tablespoons  fresh thai basil leaves
2 tablespoons fresh mint leaves
1 tablespoon cilantro
1 tablespoon fresh lemon grass
ice
Water

Directions

In a medium saucepan combine simple syrup and the tea and bring to a boil, take off heat and drop in tea bags and let infuse for about 10 minutes or until cool.  Remove tea bags and blend the mixture with the fresh herbs until totally smooth.  Pour into a pitcher filled with ice and fill with water.

*Pineapple Core Simple Syrup- combine 1 cup turbinado sugar and 1 cup water in a sauce pan with 1 vanilla bean split and the core of a fresh pineapple, chopped and bring to a boil.  Reduce heat and allow to simmer for about 10 minutes.  Strain and place tea bags inside

Makes 1 pitcher

Ingredients

1 large bunch of fresh mint leaves
1 tablespoon lemon zest
½ cup lemon juice
¼ cup fresh grated ginger
1 cup Honey Syrup*
Water

Directions

Combine all ingredients except water in a pitcher and stir well. Add ice and then fill with water.

*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.

Serves 6

Ingredients

Directions

Place the tea leaves and sugar in a bowl and place the 3 cups of hot water over the leaves. Let stand for about 5 minutes or until steeped. Strain the mixture and allow to cool completely. Place the tea equally in 6 large glasses (about ¾ full) filled with ice. Fill up the remaining parts of the glass with the condensed milk. Stir before serving.

Makes 4-6 drinks

Ingredients

Directions

In a large sauce pan place the tea bags, orange zest, juice, thai basil leaves, sugar and 2 cups of water. Bring to a boil and reduce heat and simmer for about 5-7 minutes. Strain out the tea bags, leaves and zest and add the remaining water and stir. Allow to cool. In a glass filled with ice, fill the cup about 75% with the tea mixture and fill with coconut milk.

Makes 1 pitcher

Tarragon and mint have a history of being a truly refreshing duo in the dead of summer’s heat. The addition of summer sweet peaches only makes for a sweeter ad perhaps more sultry experience!

Ingredients

Directions

In a medium saucepan combine the herb, peaches, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture on strained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water! The peaches and herbs float to become the garnish.

Makes 1 large pitcher

Ingredients

Directions

In a medium saucepan combine the flowers, sugar, orange zest, orange juice, lemon juice and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Strain the mixture and allow to cool. Pour the syrup in a large pitcher filled with ice and add water! Garnish with orange twists.

Makes 1 pitcher

Ingredients

1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco

Directions

In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.

Makes 1 gallon

Ingredients

Directions

In a medium saucepan combine the peaches, sugar, and water and bring to boil. Reduce heat, place the tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Puree the mixture in a blender. Pour the syrup/puree in a container filled with ice and add water (about 1 gallon)! Garnish with peach slices.

Makes 1 pitcher

Ingredients

1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco

Directions

In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat, cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.

Makes 1 quart

Spicebush (Lindera benzoin) leaves don’t dry well, so we only get to enjoy this delicately flavored iced tea during the growing season.

Ingredients

6-7 fresh spicebush (Lindera benzoin) leaves
1 quart boiling water
Honey to taste

Directions

Lightly crush the leaves and place them in a heat-proof jar or container. Pour the boiling water over the spicebush leaves. Cover and let steep for 15 minutes.
Strain out the leaves. While the tea is still slightly warm, add honey to taste and stir until it is dissolved.
Refrigerate until completely chilled, about 1 hour.

Makes 1 large pitcher

INGREDIENTS

2 chunks of fresh ginger the size of a medium sized hand each
2 whole lemons, sliced thin
½ -¾ cup honey
water

PREPARATION

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting all peel off. Chop Ginger up into medium chunks, like chopping an onion roughly. In a large metal bowl or metal picther, place ginger, lemons and honey, pour boiling water over and let steep for about 2 hours. Stir well making sure all honey dissolves. Strain liquid off and discard ginger lemon mixture. Let cool to room temperature and add more or less water and more honey to desired sweetness. Chill. This recipe is also amazing served hot.

Serves 8

INGREDIENTS

5 Bags Earl Grey Tea
8 cups water
1 cup Red Basil Ginger Simple Syrup, recipe follows

PREPARATION

Brew Earl Grey Tea in 8 cups of water, steep and cool. In a pitcher over ice, add tea and Red Basil Ginger Simple Syrup.

Red Basil Ginger Simple Syrup

INGREDIENTS

1 cup water
1 cup sugar
½ cup red basil leaves
1 tablespoon peeled ginger root, chopped

PREPARATION

Combine all ingredients in a small saucepan over medium heat. Warm through until sugar is dissolved and red basil and ginger are infused. Take off heat and cool. Strain before using.