It’s nearly that time of year in the south when a glass of iced tea becomes a daily requirement. Here are 3 recipes to stir the (tea)pot on summer’s idyllic beverage.
Cardamom and Coconut Black Iced Tea
For those overcast afternoons of summer showers, perfect for long chats with good friends.
3 cups Water
3 teaspoons Black Tea Leaves
3 tablespoons Coconut Sugar
2 Cardamom Pods, crushed to loosen seeds
½ cup Coconut Milk
Boil water then cover tea leaves and steep for 5 minutes. Strain and discard leaves. Stir in coconut sugar and cardamom pods. Allow tea to cool to room temperature before straining then placing in the fridge until chilled. To serve, divide the tea between 2 glasses filled with ice. Top with coconut milk.
Ginger-Orange Rooibos Iced Tea
For the day-long recovery after a big, satisfying BBQ.
3 cups Water
3 teaspoons Rooibos Tea Leaves
¾ cup Coconut Water
½ cup Ginger or Plain Kombucha
Squeeze of Ginger Juice (from freshly grated ginger)
Squeeze of Lemon Juice
Squeeze of Orange Juice
Boil water, then cover tea leaves and steep for 5-7 minutes. Strain and discard leaves. Allow tea to cool to room temperature before placing in fridge until chilled. Once chilled, stir in the coconut water, kombucha and fresh juices, adjusting the juice quantities to taste. Divide between 3 glasses filled with ice and garnish with sliced orange.
Strawberry-Lemon Honey Muddled Green Tea
For quiet afternoons with your feet propped up and a good book at hand.
3 cups Water
3 teaspoons Sencha Green Tea Leaves
½ pint Strawberries, quartered (no need to destem)
½ Lemon, sliced
2 Tablespoons Honey
Boil water then cover tea leaves and steep for 3-4 minutes. Strain and discard leaves. Allow tea to cool to room temperature before placing in fridge until chilled. Meanwhile, combine strawberries, lemon and honey in a small bowl and mash with a fork until the fruit starts releasing its juices. Allow to macerate at room temperature at least 10 minutes and up to 1 hour. Combine chilled tea with muddled fruit and give it a good stir. Pour yourself a tall ice-filled glass of tea and relax. Serves 2.
Marci Cornett is a (mostly) plant-based chef who promotes health-supportive cuisine and the development of sustainable food systems. After graduating from the Natural Gourmet Institute in New York, she worked in several professional kitchens including the renowned vegetarian restaurant, Cafe Paradiso, in Cork City, Ireland. She develops and publishes nourishing recipes and writes about the latest thinking concerning nutrition and food issues on her blog, marcicornett.com. Connect with her on Facebook and Twitter