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A New Twist on Teas
by Elizabeth Germain
Iced tea with chamomile, licorice, and rosehips. You’ll never drink plain old black brew again
The very definition of summer must include a mention of iced tea. But rather than reaching for a sugary black-tea brew, quench your thirst with a homemade herbal iced tea—preferably one that makes good use of the season’s most flavorful herbs. The infused leaves, flowers, and stalks of many popular garden plants make delicious alternatives to caffeinated teas, and they’re just as easy to prepare.
For our recipes, we used dried herbs and a fast, stove-top brewing method. When using fresh herbs, simply double the volume of leaves and roots. You can also sun-brew, placing the herbs and water in a covered glass jar in full sunlight for two to four hours. But always remember to brew your teas strong to account for ice cubes, which will dilute the taste. And be sure to use a large enough pot to allow plenty of room for the herbs to circulate and release their flavors.
If you don’t drink the tea immediately, pour it into a glass container that can be tightly sealed and put it in the refrigerator. Stored this way, it will keep for up to one week.
Where to Buy Herbs
Fresh and dried herbs are often available at farm stands and farmers’ markets. You can also purchase dried herbs at some natural-foods stores or online. Check out Frontier Natural Products Co-op (frontiercoop.com) and Mountain Rose Herbs (mountainroseherbs.com). For the inspired, try growing your own!
Licorice Mint Iced Tea
Serves 4
Prep time: 5 minutes
Total time: 30 minutes plus cooling
Peppermint ranks high among America’s favorite types of mint tea, but you can substitute equal amounts of any variety for this recipe. Try interesting flavors such as chocolate mint, orange mint, pineapple mint, or spearmint—or combine several types for a more complex, rich brew.
2 1/2 teaspoons dried licorice root
1 cinnamon stick
1/2 cup dried peppermint leaves
1/2 cup raw honey
4 sprigs of fresh mint (optional)
1. In a large pot bring 6 cups of water to a boil over high heat. Stir in
the licorice and cinnamon; lower to a simmer, partially cover the pot, and
simmer for 10 minutes. Remove from heat, stir in peppermint, cover, and steep
for 10 minutes.
2. Meanwhile, place a large strainer lined with cheesecloth or a damp paper
towel over another pot or heat-proof bowl. Strain tea, pressing on herbs to
extract all liquid. Stir in honey until dissolved and let cool completely,
about 1 hour. Fill four tall glasses with ice. Pour tea over ice and garnish
each glass with a mint sprig, if desired. Serve immediately.
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