As summer solstice nears, we're readying our backyards for evening picnics and filling our refrigerator with chilled sips to help us keep our cool. In anticipation of the start of summer, take time today to celebrate National Iced Tea Day (and National Iced Tea Month throughout June). To celebrate this steeped occasion I created two refreshing iced tea recipes. The first features a brisk Assam iced black tea infused with sweet, luscious watermelon and bright notes of bold basil. The second sip gives a nod to grilling season with lightly grilled peaches infused with naturally sweet mint in an iced Gunpowder Green Tea & Mint blend (often referred to as a Moroccan Mint tea blend). By grilling the peaches the sugars are caramelized for a sweet-smoky flavor that complements the slightly smoky flavor of the Chinese Gunpowder green tea. Scroll down to see both recipes.
Be sure to subscribe to the teaspoons & petals enewsletter to be the first to know about a special iced tea pop-up taking place in Philadelphia later this month, and the launch of my first quarterly journal on cooking with tea.
And peek at my video where I share iced tea tips and techniques in celebration of National Iced Tea Day with Mike Jerrick and Alex Holley on Fox 29 Good Day morning show in Philadelphia
FOX 29 News Philadelphia | WTXF-TV
Keep reading for the recipes...
Iced Assam Watermelon & Basil
ingredients
- 10 teaspoons Assam black tea
- 4 cups cold water
- 3.5 cups ice
- 1 cup fresh basil, roughly torn
- 3.5 cups watermelon (chopped into 1-inch cubes)
Heat 4 cups of cold water to a boil and steep the Assam black tea for 5 minutes. Strain out the tea leaves and pour into a 2-quart heat-resistant pitcher (preferably airtight). Stir in the ice until almost dissolved. Stir in the basil and watermelon pieces. Close the lid of the airtight container (if not airtight, cover with plastic wrap). Refrigerate overnight to allow the watermelon and basil to properly infuse and release their sweet and refreshing flavors.
Iced Gunpowder Green Mint & Grilled Peaches
ingredients
- 10 teaspoons Gunpowder Green Tea & Mint blend (often referred to as Moroccan Mint Tea)
- 4 cups cold water
- 2 teaspoons honey
- 3.5 cups ice
- 1 cup fresh mint, roughly torn
- 4 peaches
Heat 4 cups of cold water to a boil and then cool to 175 degrees. Steep the Gunpowder Green Tea & Mint blend for 3 minutes. Strain out the tea leaves and pour into a 2-quart heat-resistant pitcher (preferably airtight). Stir in the honey, and then stir in the ice until almost dissolved. Heat an outdoor grill or stovetop grill pan over high heat until very hot. While the grill is heating, cut each peach into 6 wedges (removing the pit). Place the sliced peaches onto the grill and heat for several minutes or until there are darkened char marks on one side. Spoon the peaches into the iced tea. Close the lid of the airtight container (if not airtight, cover with plastic wrap). Refrigerate overnight to allow the peaches and mint to properly infuse and release their sweet and refreshing flavors.
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