This will likely take a few tries to get the balance of flavor right. But there are many different directions that this recipe could go in. (and its pretty nice with Malibu)
Citrus add freshness to this caffeine-free tea. Serve with chamomile flowers or lime ice cubes (see “Nice Ice,” below).
Keep this in the refrigerator and use to sweeten iced tea, coffee and lemonade. A small spoonful per glass is usually enough.
Lightly sweetened iced tea replaces the wine in this alcohol-free twist on fruity sangria. Frozen grapes keep the drink cold without watering down the flavour.
Chai is an Indian spiced-tea beverage that is enjoyed both hot and iced. Dried orange rind and ginger add even more flavour. Present this mix with a pretty teacup and the recipe for Chai Tea for Four (see below).
When sweetened with mango and ginger, delicate teas like Ceylon black or green gunpowder make refreshing afternoon drinks or light, fruity iced teas. Dried calendula flowers, a variety of marigolds, are available in fine food and health food stores. Add sugar after steeping if you wish to accentuate the fruity flavour.
Simple syrup gives this iced tea just the right amount of sweetness and blends perfectly (no gritty sugar at the bottom). Slices of fresh ginger add a bit of kick to this otherwise fruity mixture.
Simple syrup is an essential cocktail ingredient that every DIY bartender should know how to make. The batch makes more than you'll need for a single pitcher cocktail, but it keeps in the fridge for up to 1 month. Use any leftovers for other cocktails, or to sweeten non-alcoholic beverages such as iced tea and lemonade.
Gunpowder tea with spearmint is a popular Moroccan digestive. Gunpowder leaves are rolled into small balls that unfurl in hot water to release a slightly bitter, smoky infusion. This refreshing brew is also good iced. Sweeten with honey, if desired.
