I spoke with my sister in Boise yesterday who was experiencing flash floods and storms – quite a contrast from the 97 degree weather we are dealing with here in San Diego. It’s technically still summer, but I have a feeling it’s going to be hot after the 21st, so I’m naming this Indian Summer Iced Tea. I can’t make this stuff fast enough. For this easy recipe, pick the tea you like, and even the sweetener. My favorites are chamomile-mint as well as blueberry-cranberry. Stay cool.
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Prep time: 3 minutes
Total time: 25 minutes
Yield: 2 liters (about 8 1/2 cups)
Special equipment: tempered glass 1 qt. measuring cup
5 of any combination of your favorite tea bags (cut the strings off)
6 c. boiling water
1/4 c. agave (or your favorite sweetener to taste)
3 c. cold water
- Set tea bags into measuring cup and cover with 6 c. boiling water. Steep for 25 minutes.
- Squeeze tea bags, add agave and whisk to mix thoroughly.
- Pour into 2 liter pitcher and add 3 c. cold water. Chill and serve over ice.
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