Cool Down with Iced Drinks
July/August 2006
By NANETTE BLANCHARD
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Lavender and hibiscus flowers turn this refreshing Pink Herbal Lemonade a gorgeous hot-pink color.
Matthew Stallbaumer
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Nothing is more refreshing than a cold beverage when temperatures rise. If you’re bored with the same old iced tea, make your own herbal drinks to help you stay cool this summer. Get creative with garnishes — instead of the usual lemon slices or peppermint sprigs, try skewered fruits or vegetables. Any edible herb or flower looks beautiful adorning a glass.
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Mango Iced Tea
Serves 6
Fresh mango (or thawed frozen) purees easily in a food processor. To save time, you can use mango nectar instead of the pureed mango called for in this recipe.
- 4 cups water
- 4 teaspoons black tea leaves
- 1 1/2 cups pureed mango
- 1/4 cup sugar, or to taste
- 2 tablespoons fresh peppermint leaves
- Crushed ice
- Thinly sliced mango, to garnish
Bring water to a boil. Remove from heat and add black tea. Cover and steep for 5 minutes. Strain and add mango and sugar. Stir until sugar is dissolved. Pour into a serving pitcher with peppermint leaves. Chill. Pour into glasses filled with crushed ice. Garnish each glass with a thin slice of mango.
Chamomile Apple Cooler
Serves 4
Chamomile and apple juice combine to create a relaxing and tasty beverage. You can substitute two chamomile tea bags for the dried chamomile flowers. Try serving this tea at your next children’s party or with dessert.
- 2 tablespoons dried chamomile flowers
- 2 cups boiling water
- 3 cups apple juice
- Lemon slices, for garnish
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