“ICED CUPPA” aka Ice Tea

I have 3 delicious flavours for you: my “Love Ice Tea”: with lovely Rhubarb, green tea, vanilla & Rasberry. “Sunny Detox Ice Tea”: with happy citrus fruits, ginger, fennel tea & granadilla. “Tropical Flower Ice Tea” with dried Jasmin blossoms & fresh Pineapple. These iced Cuppas are amazing and a healthy thirst quencher.

“Love Iced Tea”

What you need for 1 l or 34 oz:

5 tea bags of Green Tea

2 Cup or 250gr. fresh, washed red Raspberries

1 Cup or 150 gr. fresh, washed and chopped Rhubarb

2 tsp real Vanilla Paste

3 tbsp Agave Nectar

5 Cups water or 1 1/4 l boiling Water

Place the tea bags, raspberries, rhubarb in a large enough glass bowl. Pour the boiling water over the fruit and tea bags. Add the agave nectar & vanilla paste, and give it a quick stir. Cover and let it steep for 5 min. Remove the tea bags and discard. Let the fruit steep for another 10 min. Strain the berries and the rhubarb from the tea, then discard them as well. Cool the tea for a few hours and serve it over ice cubes.

“Sunny Detox Tea”

What you need for 1 l or 34 oz:

5 tea bags of Fennel Tea

1 Orange, washed and sliced

1 Lemon, washed and sliced

1 Grapefruit, washed and sliced

2 limes, washed and sliced

1 Granadilla, cut in half (or use passionfruit)

3 inches of fresh Ginger, washed and thinly sliced

a bunch of fresh lemon balm, washed

4 tbsp Agave Nectar

5 Cups water or 1 1/4 l boiling Water

Place the tea bags, in a large enough glass bowl. Pour the boiling water over the tea bags. Add the lemon balm and all the fresh fruit, pulp of granadilla, agave nectar and ginger to the tea. Let it steep for 10 min, take the tea bags out and discard them. Steep the fruits for 10 more min. Strain the fruits from the tea, then discard them as well. Cool the tea for a few hours and serve it over ice cubes.

“Tropical Flower Tea”

What you need for about 1 l or 34 oz:

1 Pineapple, rind washed outside, leaves removed

2 tbsp raw sugar

5 Cups water or 1 1/4 l Water

1 cup dried Jasmin blossoms (asian shop)

Cut the rind off your pineapple. Quarter the pineapple and cut the stem off. Add the rind, the stem, raw sugar and the Jasmin blossoms into a large enough pot. Soft boil the tea for about 30 min. Cut the pineapple flesh into chunks. Strain the tea and add it into a blender. Add the pineapple chunks into the blender with the tea. Blend away until all is smooth. Strain the tea through a strainer. Cool the tea for a few hours and serve it over ice cubes.

Enjoy!

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