Refreshing Delights: Six New Summer Tea Recipes to Beat the Heat

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Strawberry Lemonade Margarita: 

Ingredients (yields approx. 2 margaritas) - 

  • 2-3 Tablespoons Strawberry Lemonade Rooibos 
  • 5-8 Fresh Strawberries 
  • 1 Cup Lemonade (I used Simply Light) 
  • 1 Cup Silver Tequila 
  • Sugar & Lemon Slice for Garnish

Instructions - 

  • Infuse Strawberry Lemonade Rooibos into any Silver Tequila (I used  Espolòn Blanco Tequila). Let sit in the fridge for 24-48 hours or until tequila turns a dark pink/red. 
  • Strain the leaves using a fine strainer or cheese cloth. You may need to do this twice to remove all the rooibos leaves.
  • Mash 1-2 strawberries into a cocktail shaker. 
  • Combine Strawberry Lemonade infused tequila, mashed strawberries, lemonade and ice into a cocktail shaker and shake until blended. I highly recommend using a 'light' or low sugar lemonade blend to avoid an overly sweet drink.
  • Rim the margarita glasses with sugar. Pour the mixture in and garnish with lemon slice and remaining strawberries. Enjoy!

 

Goldenberry Smoothie: 

Ingredients (Yields one smoothie) - 

  • Heaping tsp of Goldenberry Tea 
  • 3/4 cup Water 
  • 1 Banana 
  • Honey (desired amount)
  • Vanilla Greek Yogurt Cup 
  • Ice 

Instructions - 

  • Brew Goldenberry Tea & let cool 
  • Add tea, banana, yogurt, honey, and desired amount of ice to blender. 
  • Blend & Enjoy! 

 

 

Watermelon Mint Popsicles:

Ingredients (yields approx. 4 popsicles) - 

Instructions - 

  • Brew Watermelon Mint Tea (Brew tea at 180º - steep for 2 minutes.)
  • Add a squirt of Lime Juice and Watermelon Juice 
  • Stir and pour into popsicle molds 
  • Freeze overnight and enjoy!

 

Tropical Starfruit Herbal Iced "Tea":

Ingredients (yields 8) - 

Instructions -

  • Boil water and pour over the Tropical Starfruit.  Steep for 10 minutes, then strain.
  • Combine steeped tea in a pitcher with juice. 
  • Pour over ice in glasses and add seltzer or sparkling wine (approximately 1/4 - 1/3 cup).

 

Pink Bubblegum Cupcakes:

Ingredients (yields 12 cupcakes) -

  • 1 cup + 2 Tbsp whole milk
  • 2 ½ Tbsp Pink Bubblegum Herbal Tisane
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ cup tea milk
  • ¼ tsp salt
  • 1 cup sugar
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • 2 eggs

Frosting Ingredients - 

  • 2 sticks softened butter
  • Zest of 1 lemon
  • 2 cups confectioner’s sugar
  • ½ cup tea milk

Instructions -

  • Heat the milk in a saucepan until steaming hot.  Turn off the heat, place the tea in the saucepan, stir, cover and steep for 5 minutes.  Strain into a measuring cup and press liquid out of the leaves to make 1 cup of milk.
  • Preheat the oven to 350F. Line a cupcake pan with 12 liners.
  • Sift together the flour, baking soda and salt.
  • In an electric mixer mix the granulated sugar, oil, vanilla and eggs. Alternate adding the flour and the 1/2 cup of the milk tea until incorporated. 
  • Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes.
  • Allow to cool completely before frosting.

For the frosting -

  • Cream the butter then add the lemon zest.
  • Slowly alternate adding the confectioners' sugar and 1/2 cup milk tea until you reach the desired frosting consistency.
  • Frost the cooled cupcakes and serve.

 

Tropical Iced Tea:

Ingredients -

Instructions - 

  • In a pitcher or glass, muddle the mango and mint leaves. 
  • Add the rest of the ingredients and stir. 
  • Let this steep for 20 minutes before straining.
  • Chill.

 

 

 

We hope you love our Summer Recipes as much as we do!

Did you try any? Let us know how it turned out.

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1 comment


  • Roxanne Lindgren

    Enjoyed the ideas


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