Chilled glasses of fruit-infused tea are just what we need in the midst of a steamy summer. Here are our top three recipes to cool down your afternoon. Note: All recipes serve 8

If you love the table settings in the photos as much as we do, read our post where Keffie Lancaster of Lancaster Designs shares how to create Scenic Summer Tablescapes at home.

cherry-iced-black-tea

Tart Cherry Crush

  • 3 organic black tea bags
  • 8 cups filtered water
  • 3/4-1 cup organic tart cherry juice (to taste)
  • Half bunch fresh organic mint
  • Ice cubes
  • 2 organic lemons, sliced into rounds
  • 1 cup frozen organic cherries
  • 3 tablespoons raw honey (optional)

Steep tea bags in boiling water and let cool slightly. If you want to add honey to taste, this is the time to stir it in until it melts. Refrigerate tea for at least 2 hours. Fill the serving pitcher one quarter of the way with ice. Pour tea into the pitcher. Stir in cherry juice, mint, ó cup of the frozen cherries, and half of the lemon slices. Serve in glasses with ice, garnished with lemon slices, mint, and frozen cherries.

Cherry-iced-tea


 

Mancha-Tea-basil-tea

Instant Matcha Basil Infusion

  • 8 teaspoons matcha green tea powder
  • 8 cups filtered water
  • Ice cubes
  • 2 organic limes, sliced into rounds
  • Juice of 1 organic lemon
  • 1 cup fresh organic basil leaves

Pour cold water and matcha powder into a large sealable container, close the lid tightly, and shake to combine until the powder is mixed in completely. Add ice, half of the lime slices, lemon juice, and basil, and shake for another 30 seconds to mix. Pour into glasses with ice, garnished with lime slices and basil.

ManchaTea_Basil Tea


 

 

 

Pomegranate Tea

Sparkling Pomegranate Tea

  • 4 pomegranate white tea bags
  • 4 cups filtered water
  • 1 cup pure organic pomegranate juice
  • 4 cups champagne (optional – substitute club soda for a virgin version)
  • 1 cup fresh pomegranate seeds
  • Fresh rosemary

Boil the water and steep tea and rosemary for 5 minutes. Discard tea bags, let tea cool slightly, then refrigerate for at least 2 hours. Pour half a cup of cold tea into each champagne flute. Add half a cup of chilled champagne to each flute. Garnish with a handful of pomegranate seeds and fresh herbs.

pomegranate tea ingredients