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Freshpak and Five Roses recently released a few ice tea recipes that will not only fit your pocket, but also have your family enjoying a refreshing drink on warm summer days. A few of the recipes offer sugar alternatives, like honey, for a healthier alternative.
ICED PEACH TEA
Ingredients:
4 Five Roses Ceylon Blend tea bags
1.5 litres of water
Peach syrup:
200g sugar
250ml water
3 fresh peaches (sliced)
Bring the peach syrup ingredients to the boil and stir until the sugar has dissolved. Boil for 10 more minutes. Remove from heat, cover with lid and let cool.
Method:
Boil the 1.5 litres of water and add the Five Roses Ceylon Blend tea bags. Let it steep for 5 minutes. Remove tea bags and let it cool before putting it into the fridge. Strain the syrup through a strainer to remove fruit pieces. Add the peach syrup to the tea and serve with lots of ice. Garnish with mint and peach slices.
LEMON, MINT & HONEY ICED TEA
Ingredients:
5 Freshpak Rooibos tea bags
950ml boiling water
80-100ml honey
Fresh squeezed juice of 1 lemon
Sliced lemon and mint leaves for garnish
Ice (as needed)
Method:
Bring the water and Rooibos tea bags to the boil in a pot. Remove from heat to brew for 5 minutes. Remove the tea bags and allow the tea to cool down. Add the lemon juice. Place in the fridge to chill. Serve with crushed ice, garnished with lemon slices and mint.
* Alternate fruit option: Grapes, strawberries, lemon rind and cherries.
ICED CHAI TEA
Ingredients:
4 Select African Blend tea bags
1 litre water
12 cardamom pods, gently crushed
8 whole cloves
10cm fresh ginger, sliced
4 cinnamon sticks
2 tablespoons brown sugar (more or less to taste)
1 teaspoon vanilla essence
1 whole nutmeg
Milk
Ice (as needed)
Method:
Bring all ingredients except the tea bags to the boil in a saucepan. Reduce heat, cover and simmer for 15 minutes. Remove from heat, add Select African Blend tea bags and steep for 5 minutes. Strain the tea into a large jug and let cool before putting in the fridge. When cold, combine 2 parts chai tea with 1 part milk and serve over lots of ice. Can also be served hot.
ICED ROOIBOS LIME-ANADE
Ingredients:
4 Five Roses Rooibos tea bags
1 litre water
100g sugar
Zest one lime
125ml fresh lime juice (about 4 - 6)
Ice (as needed)
Method:
Bring the water, sugar and lime zest to the boil in a large saucepan and stir until the sugar has dissolved. Remove the saucepan from heat. Place Five Roses Rooibos tea bags in the not water mixture and steep for 5 minutes. Remove tea bags and allow to cool before putting in the fridge. Strain the tea into a large jug. Stir in the fresh lime juice. Serve over lots of ice.
ICED GREEN TEA WITH GINGER, MINT AND HONEY
Ingredients:
6 Five Roses Green Tea tea bags
1.5 litre water
100g fresh ginger unpeeled and sliced
1 cup mint leaves
50-80ml honey
2 tablespoons lemon juice
Ice (as needed)
Method:
Bring the water and ginger to the boil in a large saucepan over high heat. As soon as it starts to boil, remove the saucepan from the heat and add the tea bags and mint. Cover and let the tea steep for 15 minutes. Strain the tea into a large jug. Stir in the honey and lemon juice and let the tea cool before putting into the fridge. Serve over lots of ice and garnish with more mint leaves.
PEACH ICED LOLLIES
Ingredients:
5 Freshpak Rooibos tea bags
950ml boiling water
80-100ml of honey
125ml of peach concentrate (found in the juice isle)
Method:
Pour boiling water in a jug. Let tea steep for 5 minutes and then remove bags. Add honey, stir until dissolved. Add peach concentrate and stir. Pour tea mixture into a jug and refrigerate. Once cooled, pour into ice lolly trays and place in the freezer overnight. To serve, remove the lollies from the freezer and place on a tray served with ice.
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