Iced Tea is the Bomb on a Hot Summer’s Day
It really is too hot to think about food at the moment. I know we’ve not had much of a summer yet, but I don’t take too well to the heat; now it’s arrived all I want to do is lie in a hammock under a shady tree and drink iced tea – peach and rhubarb iced tea to be exact.
When I say I want to drink iced tea, that is precisely what I mean. In a disappointing reality check, it’s currently so hot that the ice melts before I can pour a glass and get it to my lips, let alone take photos of it. Luckily, this iced tea is a super refreshing drink even if it’s not as chilly as I’d like it to be.
I thought I’d make some signature thyme ice cubes this year. Don’t worry, I won’t be making any of the tin version. As soon as my thyme started to flower, I was out snipping of its heads and embedding them in ice cube trays. They make a great addition to summer drinks, contributing an extra subtle layer of flavour and a pretty flower to boot. A few of these went into the iced tea.
Last week I attended a Fairtrade Foundation Press Day. I’ll be posting about this shortly, but meanwhile I wanted to rave about the peach & rhubarb tea that I tried whilst there. I’m not really a fan of fruit teas, but I was so intrigued by the flavours that I gave it a go. I was assured that the ingredients are all entirely natural and indeed it tastes of real peaches with a little hint of tart rhubarb. I was smitten. The tea comes from The London Tea Company in case you’re wondering.
To call this a recipe is a bit of an overstatement, it’s more of an idea really. The peach & rhubarb tea base is enhanced with sliced peaches and given added depth with strawberries, mint, lime and thyme flower ice cubes. You could always add a glug of rhubarb liqueur to liven things up a bit. Just saying.
If peach and rhubarb doesn’t grab you as a flavour, you can use any sort of tea you like, black, green, fruit or herb. Rooibos is a firm favourite with us. If you like the idea, why not pin the above photo to Pinterest to remind you.
- 1 or 2 peach & rhubarb teabags, depending on how strong or weak you like it (I used The London Tea Company)
- 1 litre water
- 1 peach - stoned, quartered and sliced
- 8 -12 strawberries - quartered
- 3-4 sprigs of mint
- ½ lime - sliced
- 12 ice cubes (with or without edible flowers or herbs)
- Boil half the water and pour over the teabags. Cover and allow to steep for 5 minutes.
- Remove the teabags and add the remaining water - the colder the better. Allow to cool.
- Place the fruit and mint into a large jug, pour in the tea and give a good stir.
- Add the ice cubes, pour into glasses and sip away.
- Cooling the tea can take some time, but if you have room in the fridge, it will cool a lot faster.
- Use whatever tea you like and add fruit or herbs as appropriate. Lemon is always a good bet.
- If you like your drinks sweet, you can add a little sugar or sweetener of your choice to taste. The peach slices and strawberries, however is enough for me.
- You can always add a little rhubarb liqueur to liven things up a bit.
Other iced tea recipes you might like
- Frosty coconut mint green tea via Strength & Sunshine
- Frozen Raspberry iced tea via The Petite Cook
- Hibiscus and redcurrant iced tea via Supergolden Bakes