Iced Herbal Tea Recipe : The Chiller

This week’s recipe is all about bringing in the chill! No matter how hot it gets outside, the coolness of this iced herbal tea recipe and the herbs it contains will help bring a cool breeze to your body and lower your temperature so that you can keep enjoying the summer sun! This herbal tea can be created hot or iced, but we’re going to cover the iced version today since it makes the perfect treat on a hot day.

If you missed the how-to in creating super easy iced herbal tea, click the link below to check it out now…

How To Make Iced Herbal Tea


  • 2 Parts Lemongrass (fresh or dry)
  • 2 Parts Hibiscus Flower
  • 1 Part Peppermint or Spearmint leaves (fresh or dry)
  • A fresh lemon, lime, orange, or grapefruit

Lemongrass has a wonderful lemony fragrance and flavor that cools, calms, and enlivens. It’s a wonderful addition to any summertime iced tea blend. Hibiscus is sweet, floral, and balancing. It works perfectly with more intense citrus flavors. Both lemongrass and hibiscus are refrigerant herbs meaning that they cause cooling in the body.

How To Create It:

Prepare Your Ingredients

  • Chop up any fresh herbs
  • Cut your fresh citrus fruit into wedges or slices
  • Aim for about 1 Tablespoon of herbs in total per 8-10 ounces of water. This is a strong blend because it will be watered down by ice. If you won’t be using ice, just use a slightly smaller portion of herbs.

Start The Infusion

  • Place your herb mixture and 3-4 pieces of your citrus fruit into your jar or glass. Top off with 8-10 ounces of clean water.
  • Chill for 4-6 hours, or until the brew tastes the way you want it to.

Serve & Enjoy!

  • Strain or sieve to separate fruit and herbs from the water.
  • Pour into a new glass and add ice.
  • Garnish with a fruit slice and a fresh peppermint or spearmint leaf.

To Please A Crowd

Brew in a full-size glass pitcher or clean giant pickle jar. Measure out the volume in advance so you know how much herbal blend to add.

Iced Herbal Tea 06



Get all of the herbs featured in today’s recipe at…

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