Enjoy these refreshing floral and herbal iced teas, with a light yet addicting flavor teas packed with vitamins and always great to have during the summer to stay hydrated.
- 1 1/2 cups granulated sugar
- 1 1/2 cups filtered water
- 1/2 cup dried edible roses (rose tea bags)
- 2 cups freshly squeezed lemon juice
- 2 tsp freshly ground cardamom
- 1 tbsp rose syrup
- Lemon wheels, to garnish glasses.(optional)
- Additional caramelized rose petals and infused ice cubes, to garnish (optional) or just basic ice cubes 😉
- Boil water with rose petal, cardamom, and sugar. Simmer for 30 minutes until sugar has dissolved and rose petals until it becomes translucent, once chilled add the lemon juice and stir the rose syrup. Serve chilled, and garnish with caramelized rose petals and infused ice cubes
2. Lavender lemonade
- 6 cups water, divided
- 1/2 cup sugar
- 1/4 cup honey
- 3 Tbsp dried lavender
- 2 cups lemon juice
- Lemon slices and lavender petals for garnish or infused ice cubes
- Over medium heat, combine two cups of water and sugar, bringing to a boil until sugar is dissolved. Turn off of the heat and stir in agave nectar and lavender.
- Allow mixture to steep for 2 hours (less if you want less of a lavender taste). Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!
- In a large pitcher, combine freshly squeezed lemon juice, lavender mixture, and water.
- Serve over ice.
3. Rosemary Lemonade
- 2 – 5 small sprigs fresh rosemary
- Kosher salt
- 2 cup fresh lemon juice
- 1/2 cup agave nectar or another natural sweetener
- Bring 6 cups water to a boil in a saucepan. Reduce heat and add the rosemary and salt. Cover and steep, 15 minutes.
- Remove from heat and strain into a pitcher and cool to room temperature.
- Stir the lemon juice, agave nectar or maple syrup
- Add more lemon juice or agave nectar to taste.
- Serve over infused rosemary ice cubes for garnish if desired or just use the basic ice cubes.
Combine first 2 ingredients in a medium saucepan over medium-high heat; bring to a boil. Remove from heat; stir in cilantro. Let it sip for 30 minutes, strain into a bowl and chill to room temperature.
In a high-speed blender, add 2 cups of fresh cilantro, blend into a juice. Pour into a strainer and pour the juice into the bowl and stir.
Add the lemon juice into the mixture, and serve chilled with ice.
Pantry’s tip: best served chilled, add infused ice cubes for garnish for an aesthetic look.