New Flavers Recipe

Prepare Cold Brew Tea

Steep 4 cups of loose-leaf black tea (or 4 black tea bags) in 4 cups of cold, filtered water in the refrigerator for 8–12 hours. After steeping, strain and chill. (If short on time, brew strong hot tea, cool to room temperature, then chill.)

Measure 4 cups of chilled cold-brewed tea into a large pitcher and add 2 cups of chilled sparkling water just before serving for balanced effervescence.

Prepare Fruit Components

Place 1 cup crushed strawberries and 1/2 cup mango purée into a blender. Pulse briefly until mostly smooth but slightly textured (10–15 seconds). Strain if you prefer a smoother liquid.

In a small bowl combine 1/2 cup fresh lemon juice and 1/2 cup fresh orange juice. Stir to combine.

Add the blended fruit mixture and the citrus juice to the pitcher with the chilled tea and sparkling water. Stir gently to combine.

Muddle Herbs

Place 1/4 cup fresh mint leaves and 1/8 cup fresh basil leaves in a sturdy glass or small bowl. Add 3 tablespoons lavender simple syrup and gently muddle 8–10 times with a muddler or wooden spoon to release oils. Do not over-muddle to avoid bitterness.

Add the muddled herb-syrup mixture to the pitcher and gently fold into the tea-fruit mixture so the herbal flavors distribute evenly.

Add 3 teaspoons honey or agave and 1 teaspoon vanilla extract to the pitcher. Sprinkle 1/4 teaspoon sea salt to round out flavors. Stir thoroughly until sweetener is fully dissolved and taste; adjust sweetness with additional honey/agave 1/2 teaspoon at a time if desired.

Assemble and Serve

Fill four glasses with ice (about 3 cups distributed across glasses). Pour the flavored tea mixture into the glasses, leaving 1/2 inch headspace for garnish. Add a lemon wheel to each glass and top each with a mint sprig. Optionally, drizzle a scant 1/2 teaspoon additional lavender simple syrup over each glass for a brighter floral note.

Serve immediately chilled. Stir gently in the glass before drinking to re-distribute any settled fruit or herbs.