I like the way the month of June thinks. Petunias, walks in the park, yards filled with birds, lots of baseball, grilling… Now, she’s gone and topped herself. June has declared herself to be National Tea Month. Are you kidding me? I’m SO there!
You name the tea and I love it dearly. Black tea, white tea, green tea (!!!), red tea (although it actually took longer for me to get used to than green tea), Chai tea – my mouth’s watering just thinking about all of that goodness.
Being from the south, I naturally prefer my tea sweetened. I’ve always sweetened my iced tea with white sugar and my hot tea with honey. Hot tea and honey were just meant to go together. Like a good marriage, they bring out the best in one another. Recently, though, I’ve been sweetening my iced tea with honey as well. I love the special little zing and swagger that it gives the tea – especially green tea. You just try it without honey… you’ll be sorry, it isn’t for the faint of heart.
Below are three AMAZING recipes for Iced tea using my new sweetheart, honey. They are courtesy of the National Honey Board and I thank them very much – for the recipes, of course, but even more so for honey. Sweet stuff. Mmmm… I just thought of something else that I love honey on: Peanut butter, toast, and bananas. I toast the bread, usually wheat, spread on the peanut butter, add a sliced banana, then (this is where it gets sticky) drizzle my honey on top of the bananas. I top it off with the other slice of toast, sit down and enjoy life.
Try it sometime, you’ll be impressed. Also, give these recipes a try. You’ll make them over and over and over again.
Honey Mint Iced Tea
-Makes 4 servings-
4 cups boiling water
1/2 cup fresh mint leaves
2 tea bags, green or black
1/4 cup honey*
*Suggested pairing: Wildflower honey. Wildflower honey is amber to dark amber in
color with mild floral overtones. Extremely versatile, it is delicious in fruit
and vegetable salad dressings, excellent in baked goods and makes a delicious
table honey. Clover honey may also be substituted for wildflower.
In large heat-proof pitcher, pour boiling water over mint and tea bags. Whisk in
honey. Let steep 5 minutes. Remove tea bags; cool. Refrigerate until ready to
serve. To serve, pour over ice.
Icy Fruit Tea
– Makes 6 servings –
4 tea bags
1 cup boiling water
1/4 cup crushed, packed fresh mint leaves
1 cup orange juice
3/4 cup pineapple juice
1/4 fresh lime juice
1 1/2 quarts carbonated water
*Suggested pairing: Orange blossom honey. Orange blossom honey is a white to
extra light amber honey with a pronounced aroma of orange blossoms. It has a
sweet, fruity taste and is a great table honey. Orange blossom honey also excels
in fruit and vegetable salad dressings, and in marinades for fish and poultry.
For concentrate, place tea bags in medium bowl. Add boiling water and steep 10
minutes. Remove tea bags. Add honey and mint; mix well. Mix fruit juices in
1-quart container. Add tea mixture and refrigerate until ready to use. For tea,
fill 12-ounce glass with ice cubes. Add 1/2 cup each concentrate and fill glass
with carbonated water.
Garnish with a pineapple spear and mint sprig.
Honey Raspberry Iced Tea
– Makes 4 Servings –
2 cups freshly brewed tea
2 cups cranberry-raspberry juice
1/4 cup honey*
*Suggested pairing: Raspberry honey. Raspberry honey is light amber in color
with a mellow, smooth flavor and unique raspberry finish. This sweet honey pairs
well with vanilla flavors, champagne, chocolate and with fresh fruit, such as
pears and peaches. If raspberry honey is unavailable, clover honey may also be
In a large, heat-proof pitcher, whisk together all ingredients until thoroughly
combined and honey dissolves. Chill until ready to serve. Pour over ice to