Iced beverages are ever popular in the summer and there are so many varieties. You may know that I have a favourite one that uses mango juice, but of course there are other great iced teas too. Blueberry rooibos iced tea is a good one, especially if you are cutting back on sugar and want to avoid caffeine. This tasty recipe comes from Canadian Living and is one I made last year for a Victoria Day afternoon tea. It uses fresh mint, which many of have an abundance of in our gardens.
Ingredients
4 bags white tea
5 cups boiling water
1/2 cup sugar
1 piece (1 1/2 inches/4 cm) fresh ginger, peeled and sliced
2 cups ice water
1/2 cup peach nectar
1 pkg (600g) frozen peach slices
1/4 cup torn fresh mint
Method
1. Place tea bags in large heatproof bowl. Pour boiling water over top and steep for 6 minutes. Remove bags.
2. Meanwhile, in saucepan, combine sugar, ginger and 1/2 cup water. Bring to a boil and then reduce to medium low. Simmer, stirring occasionally for 5-6 minutes. Sugar should be dissolved and it should smell good. Add to tea and let cool. Cover and place in fridge until cold, about 2 hours. (This can be made-ahead and refrigerated for up to 24 hours).
3. To serve, stir in ice water, peach nectar and peaches. Add mint.
Enjoy!
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