Morning Rose Summer Iced Tea

Recipe by Kara Stout (Instagram: @sincerelybykara)

Ingredients:

  • 3 Stress Balance Calming Rose Petal tea bags
  • 2 cups hot water
  • 3-4 cups cold water (depending on size of your pitcher)
  • Dried organic, culinary food grade pink rose buds & petals
  • Strawberries, whole and sliced in halves
  • Raspberries
  • Cherries, sliced and pit removed
  • Fresh mint leaves

*Optional: liquid stevia and ice

 

Directions:

  1. Bring water to a boil on the stove. I used my tea kettle.
  2. Add the 3 tea bags to 2-cup glass measuring cup and pour hot water into measuring cup, filling to the 2-cup line.
  3. Steep the tea bags for 5 minutes or for however long you’d like, depending on how strong you like your tea.
  4. Before removing the tea bags, take a spoon and press out the water in the tea bags for extra flavor if you’d like.
  5. Pour the tea into your pitcher and then fill the rest of the pitcher with cold water.
  6. Add however many rose buds, strawberries, raspberries, pitted cherries and mint leaves to your pitcher. Have fun with this!
  7. Stir and place in fridge to cool and allow fruit, roses and mint to infuse.
  8. The longer you leave in the fridge, the more flavor and the more delicious! I would recommend drinking within two days.
  9. When ready to serve, just pour and enjoy!

*Optional: Pour over ice if you prefer and/or add 1-2 drops liquid stevia if you’d like an extra touch of sweetness.

Phone: 800-838-2346
Fax: 323-582-8687
Vernon, CA 90058
3345 E. Slauson Ave.