It’s a very rare occasion that the sun shines in Manchester, but when it does I like to make the most of it! Whilst many of us choose the social setting of a beer garden to soak up the fleeting sun, I’m off the alcohol due to migraines so my tipple of choice is most definitely iced tea. Delicious and healthy, you can add almost anything to your cup to create a summer tea cocktail.
I was emailed by the lovely folks at Tetley last week, to join their ice tea challenge. I don’t know about you, but I think that sounds much better than the ice bucket challenge! Armed with a box of the pure green tea bags and a few additions I raided from Tesco, I’ve come up with two summer ice tea recipes for you to sip whilst your write your next blog post.
Cucumber & Mint Green Tea
I love fresh mint, you can literally put it with anything and suddenly whatever you’re eating or drinking tastes ten times better!
For this tea, I brewed a Tetley’s pure green tea bag for around 3 minutes. I wanted a strong taste that wouldn’t be overpowered by the mint. I didn’t add the mint leaves whilst the tea was brewing as it would have definitely been too much of an intense taste. Adding the leaves once the tea has cooled gives a much more subtle taste.
Once I was done brewing the teabag I popped the drink in the fridge. Keeping it in a glass container makes it cool much quicker.
To make the cucumber swirls that line the glass, use a vegetable peeler to make thin ribbons by dragging it across lightly. I found that thinner strips of cucumber stuck to the glass a lot better, even when you’ve put your tea in.
Once your tea has cooled, wrap your cucumber around the inner side of your glass and layer mint leaves between liberal amounts of ice.
Pomegranate, Agave Nectar & Mint Green Tea
Agave is my favourite sweetener of all time. It doesn’t taste synthetic and you only need a little bit to take the herbal edge off. It’s a lot sweeter than honey, so when I say you only need a little bit I really do mean a little bit!
For this tea I only brewed the bag for about a 1-2 minutes. Whilst the tea was cooling I crushed up some pomegranate jewels and roughly chopped some mint leaves. Be careful when you’re mashing up the pomegranate, I got the juice all over my favourite knot wrap and even my pre-wash bar struggled to get the stain out!
Once your tea has cooled, pour it over the crushed fruit and ice. You can then add your agave nectar to taste.
You could easily spike either of these two summer iced tea cocktails with a little dash of rum for that distinct long island feel. They’re equally as lovely on their own though! These scrummy iced tea recipes have been keeping me well clear of the frappuccinoes this year. Even with the agave as added sweetener, they’re much healthier than my usual summer cooler.
I did aim to post this on Ice Tea Day (June 10th), alas the migraine gods had other plans for me. At least I can sip one of these to recover though, right?