Tea is for Tuesday – Weekly Recipe #9

Alrighty everyone!!! Let’s do this!  I won’t lie.. this recipe isn’t my own, wasn’t given to me, or anything of the sort.  I sought this out in hopes of finding some spring tea inspiration. Here in the Memphis, Tennessee area we’ve had unusually but deliciously warm temps. Spring seems closer than it should be and I wanted to find us something to all enjoy and rejoice in the coming of the new season! So a recipe I found over at Yummly won my heart over! It uses real, fresh edible flowers, too… it’s BEAUTIFUL to look at and since there’s flexibility in its making, it’ll be beautiful to taste!

I’ve made it simple and placed all the instructions here below but the link is here, also.

Ingredients

  • edible flowers
  • water
  • 16 ounces teas (your choice, I like peach green tea, steeped for 3 minutes)
  • 3 mint leaves
  • 2 lemon (slices, cut in half)
  • 1 cube ice
  • simple syrup (1 part water, 1 part sugar, heated in a saucepan until sugar dissolves and mixture thickens)

Directions

For the Pretty Floral Ice Cubes

  • edible flowers (I use violets – they’re all over my yard.)
  • water
  1. Boil a kettle of water. (Boiled water gives you a less cloudy ice cube.) Let cool.
  2. Pick a bunch of clean, unsprayed, unfertilized violets, or other edible flowers, in your backyard or other safe place. Some stores sell edible flowers. Gently rinse flowers.
  3. Fill an ice cube tray half-full with cooled water. Place flowers in each compartment. Freeze several hours or until solid. Fill up trays with more cooled water. Freeze again until solid.
For the Iced Tea

  • 16 ounces tea of your choice (I like peach green tea, steeped for 3 minutes)
  • a few mint leaves
  • 2 lemon slices, cut in half
  • pretty floral ice cubes
  • simple syrup (1 part water, 1 part sugar, heated in a saucepan until sugar dissolves and mixture thickens)
  1. Make any tea of your choice. Chill.
  2. Place several floral ice cubes in a tall glass. Pour chilled tea over. Garnish with mint leaves, gently crushed to release oils, and lemon slices.
  3. Serve simple syrup in a small glass pitcher and use as little or as much as you like. Leftover simple syrup can keep in the refrigerator for a good while. Add a straw and sip away. Happy Spring!

And that’s that!