Lavender Iced Tea Recipes
LAVENDER LEMONADE TEA - HOT OR ICED
A favorite spring and summertime drink of mine, using fresh or dried lavender and lemons from the garden. Wonderfully refreshing! May be served cold over ice, or hot with honey. Adapted from "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst.
Provided by BecR2400
Categories Beverages
Time 1h10m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Bring 1 cup water to a boil. Add the lavender and lemon zest; cover and steep for 1 hour.
- Strain the lavender mixture into a 2-quart or larger pitcher. Add lemon juice, sugar and remaining 3 cups water; stir until sugar dissolves.
- Serve in tall, ice-filled glasses, garnished with lemon slices (or serve hot with honey, as you wish). Top up with additional water, if desired, or to taste.
Nutrition Facts : Calories 165.5, Fat 0.1, Sodium 6.6, Carbohydrate 43.4, Fiber 0.1, Sugar 41.1, Protein 0.2
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- Bring 1 cup of the water to a boil. Set the tea bags in a heat-proof bowl and pour the water over them. Stir gently to make sure they are all submerged. Let sit for 10 minutes, then place it in the fridge while you make the lavender syrup.
- Pour the sugar into a small bowl and add ½ teaspoon of the lavender. Make a lavender sugar by rubbing the lavender and sugar together between your fingers until all of the lavender is crushed and blended into the sugar.
- Transfer the lavender sugar to a small saucepan. Add the remaining ¼ cup of water. Turn the heat to medium. Stir or swirl the pan until it comes to a simmer. Continue to swirl until the sugar is fully dissolved, about 5 minutes. Remove from the heat and stir in the remaining ½ teaspoon of lavender. Let sit for 15 to 20 minutes.
- Remove the tea bags from the strong tea squeezing them to leave remaining liquid in the bowl. Pour the tea into a quart jar. Strain the lavender syrup into the jar. Discard the solid lavender pieces.
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