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  • Michelle Schwartz

Rosy Mint Iced Tea

2 tablespoons Peppermint Leaf

1 tablespoon Spearmint Leaf

1 tablespoon rosehips

1 quart boiling water

1 teaspoon honey, to taste

4 cinnamon sticks, optional

orange and lemon slices for garnish

or mint sprigs and edible flowers


In a heatproof bowl, place peppermint, spearmint, and rosehips. Pour boiling water over; steep 5 minutes or until desired strength. (Or make a sun tea.)

Strain and sweeten, if desired. Cool to room temperature.

Serve over ice with a cinnamon stick in each glass, and garnish as desired.

Refrigerate leftover tea.


Beat the HEAT

with refreshing & cooling drinks!


 Green Tea Strawberry Smoothie

  3 tablespoons Gunpowder Green Tea leaves   

  2 3/4 cups (22 fluid ounces) water

  16 ounces frozen strawberries

  1 cup whole-milk Greek yogurt

  2- 4 tablespoons honey


Two to 3 hours before making the smoothie, place green tea leaves in heat-safe pitcher. Bring water to a boil, pour over tea, and allow to steep for 3 minutes. Strain out tea leaves and place tea in refrigerator to chill.


In a blender, combine frozen strawberries, Greek yogurt, chilled green tea and 2 tablespoons honey. Blend until well combined, taste, and add more honey if desired. Divide into glasses and serve immediately.   







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