If you are looking for new ways to enjoy your summer seasonal blends, try one of these three refreshing recipes to mix things up and battle the heat!
- 4 tsp Guavalicious Herbal Tea
- 5 cups Water
- 1 cup Natural Rock Sugar
- 2 12 oz cans frozen Lemonade Concentrate
- 2 cups Silver tequila (skip for a non-alcoholic version)
- 2 liters Lemon-Lime Soda
- Dash of Bitters
Boil 5 Cups of water. Add in the Guavalicious Herbal Tea and Natural Rock Sugar and allow to steep for 9 minutes. Add in both the frozen concentrate and tequila. Stir to combine and place in your freezer overnight.
To serve, scoop into glasses and mix each serving with about 1/4 cup of lemon-lime soda. Stir, and enjoy!
Lavender Blossom Lemonade with Honey
- 1/4 cup Lavender Blossoms
- 1 cup Local Honey
- 5 cups Purified Water
- 1 cup Lemon Juice
- Ice Cubes
- 2-3 Sprigs of Lavender for Garnish
Bring 2 1/2 cups of purified water to a boil. Remove the water from the heat and add honey, stirring until combined. Add in the Lavender Blossoms to the honey water and let steep for at least 20 minutes or overnight.
Strain the mixture, and then pour the infusion into a pitcher. Add in lemon juice and the remaining purified water. Stir well, then pour into tall glasses filled halfway with ice. Garnish each glass with a sprig of lavender and enjoy!
Sunny Sangria Wine Mixers
- 8 tsp Sunny Sangria Black Tea
- 1 lb fresh White Peaches, sliced
- 1 Navel Orange,sliced
- 3/4 cup Natural Rock Sugar
- 3/4 cup Peach Schnapps
- 750 ml Moscato Wine
- 1 liter Chilled Ginger Ale
Place fruit in pitcher. Boil 16 ounces of water for the tea concentrate. Add in Sunny Sangria Black Tea and Natural Rock Sugar and allow to steep for 4 minutes.
Pour into pitcher with the Peach Schnapps and wine, stir to combine. Chill at least 2 hours. When ready to serve, fill a glass about 3/4 full, making sure there are about 3-4 fruit slices per glass. Top each glass off with the chilled ginger ale for a sparkling finish, stir and enjoy!