Over lunch one day at the very wonderful Honey & Co. in London’s Fitzrovia with a contingent of Remodelista editors, we cooled off with glasses of orange-blossom iced tea. Very sweet, no ice. And delicious, but like a cocktail at noon, there are just so many of these that you can drink before feeling “unusual.”
It got us to talking about iced tea recipes, and I was asked to share the version I always make. On really hot days, my first thoughts in the morning turn toward this tea. The absence of sweetener and caffeine makes my blend all the more quaffable. It works like an icy slow drip throughout the day.
With red bush as a base note, add another strong flavor, such as rose hips tea, for a rosy drink, or ginger tea, which is what I used here.
The third bag can be as flowery or fruity as you like. I chose Twinings Green Tea with Cranberry.
Fill a two-quart heavy glass pitcher about a third of the way with boiling water to make a strong infusion. (You can also use a teapot, of course, but I skip that step by using a pitcher that can stand up to hot water.)