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Imbibe's Shady Creek Cooler

 

8 oz. strong brewed white peony tea
1/4 cup fresh blueberries
1 oz. lavender syrup (recipe follows)
ice cubes
Tools: shaker, strainer
Glass: highball
Garnish: sprig of lavender

 

Brew tea, and set aside to cool. Muddle blueberries and ice in a shaker, add tea and simple syrup, shake. Strain into an ice-filled glass and garnish.

Note: For an equally delicious variation, try substituting half a ripe peach for the blueberries.

 

Lavender Syrup
Dissolve equal parts water and sugar over med-high heat, turn off heat and stir in dried lavender. Let sit for 15 minutes, strain syrup into a jar and discard the lavender. Store in the refridgerator for up to 2 weeks.


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Related Content

For more iced tea recipes, check out “Anatomy of a Leaf” in the July/August 2008 issue.