Happy New Year! The holiday season has been a manic one and I am looking forward to having a bit more time to get back into this space in the next couple of weeks.
I have teamed up with the lovely Jacqui from Libertine Blends to bring you a guest post that is perfect for these warm summer days we have been enjoying lately in Wellington.
Libertine Blends are organic and caffeine free herbal teas blended in my favourite Welly suburb of Berhampore. Here Jacqui shares her beautiful version of iced tea made with one of her Libertine Blends and some gorgeous ice cubes as a garnish.
Iced tea is a such a glam way to add nourishing herbs to your diet and keep hydrated during the summer days.
It’s super-simple to make, and there’s scope for creative flourishes that turn heads and make you very popular at parties.
There are two ways to make iced tea – pour over or cold brew. I’ll take you through my pour over technique, including the nicest ice in town.
First the ice – to make the night before.
Scan your garden or fridge for all types of garnish goodness – herbs, edible flowers, lemons, overripe berries.
Unearth a muffin tray (you will see how ancient mine is, proof that baking is not my thing, thank goodness tea is)
Slice fruit and lemons, portion flowers and herbs into the tray. Now the trick is to add just boiled water. Yes, this means that you need to wait for the tray to cool right down before popping in the deep freeze, but it will draw more flavour from the herbs, fruits and flowers.
Then, the tea
Gather your tools:
A summery tea – I use Runaway Rose, a blend of elderflower, rose, vanilla and lavender. Rose is so nourishing – its soothing properties are regarded as a mild sedative and vanilla is delightfully aromatic, and has been regarded as an aphrodisiac. Such a good combination to add desire to hot days.
Your chosen vessels: a giant jug and glasses
Garnish: some lavender works beautifully with Runaway Rose, as does strawberries and mint.
Infuse the tea at double strength, so there’s a lot of flavour to go around once it’s diluted by the ice. I infuse Runway Rose between 10 mins and an hour.
Add the garnishes to the glasses, ice to the jug, and pour over your strong tea. If you fancy spicing things up add a splash of white rum and you’re ready to sip and watch the sunset.