Botanical Iced Teas for Summer

SUMMER FROM THE MEADOW

Botanical Iced Teas for Summer

8 Refreshing Recipes From Our Meadow to Your Glass

When the days grow warmer, the tea ritual simply changes with the season.

From jewel-toned Hibiscus and colour-changing Butterfly Pea Flowers to fragrant Rose, refreshing Peppermint and South African Rooibos, our botanical pantry is filled with ingredients made for beautiful summer infusions.

Discover eight simple herbal iced tea recipes to brew, chill and enjoy all summer long.

BREW · CHILL · POUR · ENJOY

Colourful botanical iced teas with citrus, flowers and herbs on a sunlit summer table

THE SIMPLE ICED TEA FORMULA

From Botanicals to a Beautiful Iced Tea

Making herbal iced tea is wonderfully simple. Brew your botanicals a little stronger than you would for an ordinary cup, give them time to infuse, then strain, chill and pour over plenty of ice. From there, citrus, fresh herbs, fruit or a little honey can make each glass entirely your own.

Choose Your Botanicals

Begin with your chosen loose leaf tea, flowers, herbs or botanical blend.

Brew It Strong

Use slightly more botanicals than you would for a regular cup so the flavour remains beautifully present once the tea is chilled and poured over ice.

Allow It to Infuse

Give the botanicals enough time to release their natural colour, aroma and flavour into the freshly boiled water.

Strain & Chill

Strain away the botanicals, allow the infusion to cool and refrigerate until beautifully chilled.

Pour Over Ice

Fill your favourite glass with ice, pour over the chilled tea and finish with fresh fruit, citrus, herbs or a little honey if you wish.

The individual recipes below include their own quantities and steeping times, so simply follow each recipe for the best result.

Ruby Hibiscus and Rosehip iced tea with fresh orange, mint and ice

RECIPE 01 · RUBY & CITRUSY

Hibiscus, Rosehip & Orange Iced Tea

Deep ruby Hibiscus and Rosehip meet fresh orange in this bright summer infusion. Tart, fruity and beautifully refreshing, it’s especially lovely served over plenty of ice with fresh orange slices.

Makes4 glasses / approximately 1 litre
Steep10–15 minutes
ServeChilled over ice

Ingredients

Method

  1. Place Hibiscus and Rosehip in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Steep for 10–15 minutes.
  3. Strain and stir in honey while warm if desired.
  4. Add 250 ml cold water, cool and refrigerate until chilled.
  5. Slice half the orange and squeeze the remaining half into the tea.
  6. Fill four glasses with ice, add orange slices and pour over the tea.
  7. Finish with fresh mint if desired.
Blue and violet Butterfly Pea iced tea with fresh lemon, mint and ice

RECIPE 02 · BLUE TO VIOLET

Butterfly Pea & Lemon Colour-Changing Iced Tea

A little botanical magic for a summer afternoon. Butterfly Pea Flowers create a naturally vivid blue infusion that transforms towards violet when fresh lemon is added. Light, refreshing and beautiful served over plenty of ice.

Makes4 glasses / approximately 1 litre
Steep8–10 minutes
ServeChilled over ice

Ingredients

Method

  1. Place the Butterfly Pea Flowers in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Steep for 8–10 minutes until the infusion develops a vivid blue colour.
  3. Strain the flowers and stir in honey while warm if desired.
  4. Add 250 ml cold water, allow to cool and refrigerate until chilled.
  5. Fill four glasses generously with ice and pour in the blue Butterfly Pea infusion.
  6. Squeeze fresh lemon into each glass just before serving and watch the infusion shift from blue towards violet and purple.
  7. Garnish with lemon slices and fresh mint if desired.
Peach Blossom and Rose iced tea with fresh peach, rose petals and ice

RECIPE 03 · SOFT & FLORAL

Peach Blossom & Rose Summer Tea

Delicate Peach Blossoms and fragrant Rose come together in a softly floral summer infusion. Light and elegant, this is a beautiful iced tea for slow afternoons, garden tables and warm summer days.

Makes4 glasses / approximately 1 litre
Steep8–10 minutes
ServeChilled over ice

Ingredients

Method

  1. Place the Peach Blossoms and Rose Petals in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Allow to steep for 8–10 minutes, letting the flowers gently infuse the water.
  3. Strain the botanicals and stir in a little honey while warm if desired.
  4. Add 250 ml cold water, allow to cool and refrigerate until completely chilled.
  5. Add thin slices of fresh peach to the chilled infusion.
  6. Fill four glasses generously with ice and pour over the tea.
  7. Garnish with fresh peach, a few Rose Petals or fresh mint if desired.
Honeybush iced tea with fresh orange, cinnamon sticks, mint and ice

RECIPE 04 · CITRUS & SPICE

Honeybush, Cinnamon & Orange Iced Tea

Smooth South African Honeybush meets fragrant Cinnamon and juicy fresh orange in this beautifully mellow summer iced tea. Warm spice sits quietly beneath the citrus, creating a refreshing infusion with a little more depth.

Makes4 glasses / approximately 1 litre
Steep10 minutes
ServeChilled over ice

Ingredients

Method

  1. Place the Honeybush and Cinnamon Sticks in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Allow to steep for 10 minutes so the Rooibos develops its rich amber colour and the Cinnamon gently infuses.
  3. Strain the Honeybush and remove the Cinnamon Sticks. Stir in a little honey while warm if desired.
  4. Add 250 ml cold water, allow to cool and refrigerate until completely chilled.
  5. Thinly slice half the orange and squeeze the juice from the remaining half into the chilled tea.
  6. Fill four glasses generously with ice, add the orange slices and pour over the tea.
  7. Finish with fresh mint or a Cinnamon Stick if desired.
Peppermint and Lemongrass iced tea with fresh lime, mint and ice

RECIPE 05 · COOL & CITRUSY

Peppermint, Lemongrass & Lime Cooler

Fresh Peppermint and aromatic Lemongrass meet zesty lime in this crisp botanical cooler. Bright, cooling and wonderfully refreshing, it’s an easy summer infusion made for generous glasses of ice.

Makes4 glasses / approximately 1 litre
Steep8–10 minutes
ServeChilled over ice

Ingredients

Method

  1. Place the Peppermint and Lemongrass in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Allow to steep for 8–10 minutes.
  3. Strain the botanicals and stir in a little honey while the infusion is still warm if desired.
  4. Add 250 ml cold water, allow to cool and refrigerate until completely chilled.
  5. Squeeze the juice of one lime into the chilled tea and thinly slice the second lime.
  6. Fill four glasses generously with ice, add fresh lime slices and pour over the tea.
  7. Finish with fresh mint if desired.
Golden Chamomile and Apple iced tea with fresh apple slices, honey, mint and ice

RECIPE 06 · GOLDEN & MELLOW

Chamomile, Apple & Honey Iced Tea

Golden Chamomile and delicate Apple Flowers come together with crisp fresh apple and a touch of honey in this mellow summer infusion. Softly floral and gently sweet, it’s a beautiful iced tea for an unhurried afternoon.

Makes4 glasses / approximately 1 litre
Steep8–10 minutes
ServeChilled over ice

Ingredients

Method

  1. Place the Chamomile and Apple Flowers in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Allow to steep for 8–10 minutes.
  3. Strain the botanicals and stir the honey into the warm infusion until dissolved.
  4. Add 250 ml cold water, allow to cool and refrigerate until completely chilled.
  5. Thinly slice the fresh apple and add some of the slices to the chilled tea.
  6. Fill four glasses generously with ice, add fresh apple slices and pour over the tea.
  7. Finish with fresh mint if desired.
Rose and Hibiscus iced tea with fresh strawberries, dark red rose petals, mint and ice

RECIPE 07 · BERRY & FLORAL

Rose, Hibiscus & Strawberry Iced Tea

Fragrant Rose and ruby Hibiscus meet juicy summer strawberries in this vibrant botanical iced tea. Floral, fruity and pleasantly tart, it’s a beautiful pitcher to serve on warm afternoons and around the summer table.

Makes4 glasses / approximately 1 litre
Steep10 minutes
ServeChilled over ice

Ingredients

Method

  1. Place the Hibiscus and Rose Petals in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Allow to steep for 10 minutes, then strain the botanicals.
  3. Stir in a little honey while the infusion is still warm if desired.
  4. Add 250 ml cold water, allow to cool and refrigerate until completely chilled.
  5. Lightly crush a few of the sliced strawberries to release their juice, then add them and the remaining strawberry slices to the chilled tea.
  6. Fill four glasses generously with ice and pour over the strawberry-infused tea.
  7. Finish with fresh strawberries, a few Rose Petals or fresh mint if desired.
Golden Snow Chrysanthemum iced tea with ginger, fresh lemon, mint and ice

RECIPE 08 · GOLDEN & ZESTY

Snow Chrysanthemum, Ginger & Lemon Iced Tea

Delicate Snow Chrysanthemum meets warming Ginger and bright fresh lemon in this golden summer infusion. Light, aromatic and gently zesty, it makes a beautifully refreshing final addition to our summer tea table.

Makes4 glasses / approximately 1 litre
Steep8-10 minutes
ServeChilled over ice

Ingredients

Method

  1. Place the Snow Chrysanthemum and Ginger Pieces in a heatproof jug and pour over 750 ml freshly boiled water.
  2. Allow to steep for 8–10 minutes.
  3. Strain the botanicals and stir in a little honey while the infusion is warm if desired.
  4. Add 250 ml cold water, allow to cool and refrigerate until completely chilled.
  5. Squeeze the juice of one lemon into the chilled infusion and thinly slice the second.
  6. Fill four glasses generously with ice, add fresh lemon slices and pour over the tea.
  7. Finish with fresh mint or a few Snow Chrysanthemum flowers if desired.