Hello, young Padawan
Since next week will start with a new (umpteenth) wave of heat, I thought it would be a great idea to tell you about something super simple but that many people ignore curiously. Let’s talk about the cold infusion of teas, herbal teas, or rooibos.
If you don’t already know, you don’t have to infuse your stuff in hot water, at least not always. Specific herbal teas for medicinal purposes, yes, of course, but when it’s just a question of giving you a nice taste, you can completely do without it. I would add that this method is much better, especially for the tea and rooibos – the flavor is more authentic than a “chilled” tea, and there are fewer deposits. Try it, and you will see it for yourself.
“But then, how do we do it?” Nothing more basic: You put your tea bag or your loose tea in a container (with, or without a filter that you will filter afterward), you add fresh water, then place everything in the refrigerator for a minimum of six hours (the ideal being one night), and here you are with the most magical iced tea in the world.
Today I’m going to offer you a lovely summer recipe that’s a little more original so that you can treat yourself and suffer a little less from the brewing heat wave. Here we go for one of the best-iced tea recipes in the world, and if you like it, don’t hesitate to ask me for more, because it’s like with infused waters; I make some every day, I have unlimited inspiration, and as soon as a recipe stands out of my brain, I put it down in my notebook for us.
Summer iced tea
3 tbsp. of the fruity tea of your choice, or 2 tea bags. For this recipe, my favorite is GreenMA’s Mango Cranberry Green and Black Tea Blend, which you can get here or there if you wish.
A large (very) ripe organic nectarine or peach
2 pinches of vanilla powder
A few mint leaves (here, I put 5)
2 liters (or 68 fl oz) of filtered water
Optional : a few ice cubes.
Wash the nectarine, cut it in half, then into very thin slices with a sharp knife so as not to make mush. Be careful not to cut yourself.
In a large carafe, place the thin slices of nectarines, the mint leaves, the vanilla, the tea, and add the filtered water. Cover and refrigerate for at least six hours, ideally overnight.
Using a fine tea strainer, a fine kitchen strainer, or a coffee filter, pour your infused water into your prettiest glasses or your water bottle for the office. Add a few ice cubes for an “aperitif” effect.
Can be stored refrigerated for 24 hours.
If you don’t spend this scorching episode cool and hydrated with that, I don’t know what to do, lol! Have a great summer, whether you’re on vacation or in the office, and as for me, I’ll see you next Friday!