Well Rooted Herbal Iced Tea 16 Oz. Recipe

Combine herbs

In a medium saucepan combine 4 cups filtered water with chamomile, peppermint, lemon balm (or lemon verbena), hibiscus, rose hips, crushed cardamom pods and sliced ginger.

Bring to near-boil

Place saucepan over medium-high heat and bring mixture to a gentle boil. Once boiling, reduce heat to low so the liquid is at a bare simmer.

Simmer

Simmer gently, uncovered, for 6 minutes to extract flavors without becoming overly bitter (hibiscus can become tart if overcooked).

Steep off heat

Remove the pan from the heat and cover. Let the herbs steep in the hot water for an additional 10 minutes to deepen aroma and flavor.

Strain

Strain the mixture through a fine mesh sieve or cheesecloth into a heatproof measuring cup or pitcher, pressing on solids to extract liquid. Discard solids.

Sweeten while warm

While the concentrate is still warm (but not boiling), stir in 2 tsp honey (or chosen sweetener) and 1 tsp fresh lemon juice until dissolved.

Measure and dilute: Pour 6 ounces of the warm herbal concentrate into a 16 oz serving glass or shaker. Add 10 ounces cold water to bring the total volume to 16 oz (adjust dilution to taste; if you prefer stronger tea, use 7–8 oz concentrate and less water).

Cool quickly: Add 1 cup of ice cubes to the glass (or fill with ice in a cocktail shaker and shake briefly) to rapidly cool the tea. Stir gently to chill and slightly further dilute as the ice melts.

Garnish: Add a fresh mint sprig and a thin lemon slice. Optionally bruise the mint lightly between your palms before garnishing to release aroma.

Serve: Insert a straw or stirrer and serve immediately over ice, or refrigerate the remaining concentrate in a sealed container for up to 3 days and dilute per serving when ready.