Happy Monday and Happy Iced Tea Day! Ever since Heidi described this fruity and floral cold tea drink, I hoped for the day when I could share her recipe. Well, move over Maggie; here’s Heidi to share her go-to process for a very special version of Jasmine Strawberry Iced Tea. Pardon me while I go put the kettle on! – Maggie
This warm weather beverage has quickly become a favorite. I was never particularly fond of floral flavors, but after developing an affinity for elderflower from sampling more than a few cocktails with St. Germain, I have found that I really do love floral notes when mixed with fruit. And Jasmine and Strawberry are the perfect summer companions.
I make both the jasmine iced tea and strawberry syrup in small batches so this refreshing and light iced tea beverage is always only an arm’s reach away. I serve about 8 ounces of the tea poured over a heap of ice and play with the amount of strawberry syrup depending on my mood, but more times than not, I add between 1 and 2 teaspoons per 8 ounce glass. Give it a good stir, pop in a straw, and this is the perfect sipping companion for the garden or a lazy afternoon or truly, anytime in-between.
Jasmine Iced Tea
- 6 teaspoons, good-quality, loose jasmine-scented green tea
- 4 cups filtered water
- Mason jar + cover
- Small fine mesh strainer
- Pyrex or heat-safe glass vessel
- Start with a nice quality, loose, jasmine-scented green tea, and measure out 1.5 teaspoons per cup of boiling water . I typically do 4 cups at a time so that requires 6 teaspoons of tea. (When making hot tea, your measurement would be 1 teaspoon per cup, but because this will be poured over ice, I increase the tea to strengthen it so the delicate flavor of jasmine is not lost along with your melting ice. I just started using a local brand – White Heron out of New Hampshire, it’s organic, perfectly scented, and iced very well.)
- Green teas are more sensitive than black teas so watching your water temperature and brewing time will ensure that you won’t bitter your tea. I bring my filtered water to a boil, pour into a mason jar and add a thermometer. I watch until the water temperature drops to 180 degrees before adding in my tea. If you don’t have a thermometer handy, this takes about 5 minutes. This additional “nuisance” step really does make a difference in your final product so best not to skip it!
- Put the loose leaves right into the water and set the timer for 3 minutes. When the time is up, strain into a heat-safe vessel. I transferred right back to my mason jar and, after it cooled, I simply popped on the cover and into the fridge. Enjoy as is but I can’t tell you how long it will last, as ours only makes it through a day or two.
Strawberry Simple Syrup
I make this syrup as soon as local strawberries are available. It’s perfect in this tea, or I use it to make a homemade strawberry soda by just adding it to club soda over ice. It’s also perfect in your favorite summer cocktail – I recently added it to a traditional gin & tonic for a little twist on a classic, and it was delicious.
- 2 cups diced local strawberries
- 1.5 cup cane sugar
- 1.5 cup filtered water
- Wash and dice your strawberries while your simple syrup is starting on the stove. As I’m cutting, I give the syrup an occasion swirl with the whisk.
- After the sugar is dissolved in your water on the stove top, add the sliced strawberries and bring to a boil.
- Reduce heat and let this simmer and bubble for a while until the syrup starts to thicken. It’s the correct consistency when the syrup coats the back of my spoon but you will also notice that the syrup starts to bubble a little more sluggishly around the strawberries.
- After reaching the correct consistency, remove from the heat, strain into a heat-safe vessel and, once cooled, transfer syrup to a bottle. I prefer a swing-top bottle and this batch fills a 250ml bottle with just a smidge left over.
Photos styled and taken by Heidi Murphy/White Loft Studio.
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