Delicious Iced Tea Recipes
Iced tea is the ultimate refreshing drink, but you need not limit yourself to the same traditional recipes. We’ve thought outside the box and created four fun and summery iced tea drinks using Nerada Organics herbal infusions and teas.
Cool off with a healthy watermelon and mint iced tea frappé, treat yourself with a decadent rooibos iced latte with a crunchy cookie crumble, or spice up happy hour with our vodka-spiked lemon and ginger iced tea. We’ve even created a bubble tea for you to try at home (using our black tea, of course). Read on for the recipes.
Watermelon Mint Iced Tea Frappé
What could be more refreshing on a hot summer’s day than ice-cold watermelon blended with cooling peppermint tea? This healthy iced tea is naturally caffeine-free and low in sugar, so you can enjoy it at any time of day.
- 2 Nerada Organics Pure Peppermint tea bags
- 1 sprig of fresh mint, plus extra leaves to garnish
- 5 cups chopped watermelon
- Juice of half a lime
- 2 cups ice cubes
- Pour 400ml boiling water into a heatproof jug. Add the tea bags and mint sprig and infuse for 5 minutes. Remove the tea bags and mint sprig and chill until cold.
- Place the watermelon in a blender and blend until smooth. Strain through a fine sieve into a jug. Rinse blender, then return watermelon juice to the clean blender. Add lime juice and ice cubes, and blend to a thick frappé consistency, adding more ice if necessary.
- Add chilled peppermint tea to blender and pulse until just combined. Divide frappé among short serving glasses and garnish with mint leaves to serve.
Rooibos Iced Latte with Cookie Crumble
The nutty caramel flavours of rooibos lend themselves to this decadent iced latte with vanilla, honey and ginger flavours. This creamy, cool liquid treat comes with a crunchy cookie topping and is naturally caffeine-free.
- 4 Nerada Organics Rooibos tea bags
- 1 tsp vanilla bean paste
- 3 tbs honey
- 500ml almond or whole milk
- 4 scoops good-quality vanilla ice cream (use dairy or non-dairy)
- 2 gingernut biscuits, crumbled
- Pour 500ml boiling water into a heatproof jug. Add tea bags, vanilla and honey, and steep for 5 minutes. Discard tea bags and chill tea until cold.
- To serve, fill 4 large glasses with ice cubes. Pour over the chilled rooibos tea. Next, divide milk among the glasses, so the white milk swirls with the caramel colour of the iced tea in the glass.
- Top each glass with a scoop of ice cream and sprinkle with biscuit crumbs. Serve immediately with a tall teaspoon to dig in!
Lemon & Ginger Vodka Iced Tea
Keep things cool at cocktail o’clock with this zingy vodka concoction made with Nerada Lemon & Ginger Herbal Infusion and ginger beer.
- 4 Nerada Organics Lemon & Ginger Herbal Infusion tea bags
- 1 tbs freshly grated ginger
- Juice of 1 lemon, plus extra wedges to garnish
- ½ cup vodka
- 375ml ginger beer (we used Buderim Ginger ginger beer)
- Pour 500ml boiling water into a heatproof jug. Add tea bags and fresh ginger and steep for 5 minutes. Remove tea bags and chill until cold.
- Stir the lemon juice and vodka through the cooled iced tea and chill until ready to serve.
- To serve, fill a serving jug with ice. Pour in the iced tea and top with ginger beer. Lightly stir to combine, but do not overstir or the ginger beer will lose its fizz. Garnish with lemon slices.
Passionfruit Bubble Tea
This homemade bubble tea, or boba, is our take on the store-bought version that is hugely popular across Asia and now gaining popularity in Australia. Made with fresh passionfruit and green tea, it contains less sugar than your average bubble tea and has the same fun jellylike texture you expect from this cult iced drink.
- Mango Passionfruit Jelly Crystals (we used Aeroplane Jelly Lite)
- 4 Nerada Organics Green Tea tea bags
- 2 tbs honey
- 8 fresh passionfruit, plus extra to serve
- Make jelly according to packet instructions. When set, use a sharp knife to cut the jelly into small cubes, or rake it with a fork to create small crystals. Store in the fridge until ready to serve.
- Infuse the tea bags in 1L boiling water for 5 minutes, then remove tea bags. Stir through honey until dissolved. Chill until cold.
- Halve the passionfruit and scrape pulp into a fine sieve set over a bowl. Discard seeds and stir seedless passionfruit juice into green tea.
- When ready to serve, fill tall glasses with crushed ice and some of the mango passionfruit jelly. Pour over the passionfruit green tea mixture and serve with a large straw to make sure you can suck up the jelly cubes.
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