We’ve been experiencing some unseasonably warm temperatures here in Syders. I’m talking 30°C-plus. That’s 86°F and more.
And, I’m a Kiwi. So that means I really feel it when it gets over that 30° mark. My body was not designed for heat!
I’ve been experimenting with iced tea as a thirst quencher.
I’ve never quite understood the British fascination with tea. Other than the 9 months I spent off the brew while in my AIP elimination phase, I’m a confirmed coffee drinker. Love the stuff. It’s my nectar!
“The effect of tea is cooling and as a beverage it is most suitable. It is especially fitting for persons of self-restraint* and inner worth.” ― Lu Yu, Classic of Tea: Origins and Rituals
But, somewhat contrarily, I do understand that Southern American predilection for iced tea. Sans sugar, of course.
Iced tea is wonderfully thirst quenching on a hot day.
A few years back, when my siblings and I happened to all be living in the UK at the same time, we had a family holiday cycling around Perugia. Side note: fantastic holiday destination! My sister-in-law introduced us to the magic that is iced tea and ever since then, I’ve been a convert.
Of course, the admittedly more-ish Lipton’s Peach Iced Tea that we downed by the bucket-load while holidaying in Italy, under the Perugian sun, doesn’t quite meet my expectations now. For starters, it has 30g of sugar in every bottle. Yes – you did read that correctly!
So today I bring you my Strawberry-Mint Iced Tea. With no added sugar. Which means its absolutely 100% AIP compliant, too.
- 1 punnet fresh strawberries (approximately 250g)
- 1 bunch fresh mint
- 4 teabags of your choice (green, black or white teas all work)
- Wash and hull your strawberries. Pop four of the nicest aside to use as a garnish and chop the remaining strawberries roughly.
- Wash the mint and pick the leaves. Put about 10 leaves aside to use as a garnish.
- Bring 6 cups of water to a boil in a medium sized pot. Add the strawberries and tear the mint leaves before adding them, too.
- Simmer for 5 - 6 minutes. You want the water to turn red.
- Add your teabags and simmer for a further couple of minutes.
- Turn off the heat and allow the tea to steep for a few minutes.
- Removed the mint leaves and tea bags. Using a sieve, strain the tea into a glass jar or jug. Mash the strawberries to ensure you extract all the juice.
- Cool to room temperature and then pop into the fridge.
- Serve with lots of ice and garnish with remaining strawberries and mint.
…and a gratuitous puppy pic because we have a house guest this week!
E N J O Y !
*perhaps I lack that self-restraint gene?
This recipe features in the Phoenix Helix Recipe Roundtable