I love combining spicy herbs with the cool refreshing nature of iced herbal teas, and this week’s recipe does just that! We’re going to pair a root with a leaf, add in some live fruit, and throw in some supporting herbs to create an amazing iced herbal tea recipe that will warm your soul and cool your senses – the perfect combination for a late spring rest under a shady tree.
To learn the basics of brewing iced herbal tea, click here.
Our ingredients for this cold herbal tea will combine fresh and dried herbs along with some fresh fruits. If you’ve never created an herbal tea and fruit concoction before, I’m about to make you wonder why you ever drink anything else!
Fresh Ginger Root
Dried Or Fresh Peppermint Leaves
Dried Rose Hips
The purpose of this herbal tea blend is to provide a little heat to the inside of your body for detoxing, cleansing, and clearing. The ginger and peppermint will create a really interesting inner warmth that won’t be overpowering when it’s hot outside. The coldness of the tea itself will create a really interesting contrast, and the fresh fruit taste will tie it all together. This is a great herbal tea to drink when spring nights get chilly, when you’re fighting off a spring allergy-induced cold, or when you feel a little too heavy. The rose hips add a kick of vitamin C and a little tartness that will make the fruit and ginger really pop.
How Much To Use
This recipe is based on one serving that will cold steep in 8-10 ounces of water that will be drastically watered down later on with ice.
1/2″ – 3/4″ quartered piece of fresh ginger root
1/2t. dried peppermint or 1t. fresh
1/4t. dried rose hips
1/8c. fresh berries, your choice, sliced in half
If you’re making this in a large pitcher, just adjust the quantities to suit the water amount or your taste. This is a great tea because you really can’t go wrong. If you want a stronger flavor, feel free to use more peppermint or berries, but keep the ginger and rose hips on the modest side to avoid the iced herbal tea being too spicy or too tart.
I suggest letting this steep in the fridge using the method outlined <here> for 4-6 hours. If you steep longer there’s no harm, but steeping should be capped at about 10-12 hours for best flavor.