I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Summer Sippers

SUMMER SIPPERS
Courtesy of Annaliese Keller: www.malabartradingco.com

Here are some unique and delicious iced beverages created by tea specialist Annaliese Keller. The teas and tisanes can be ordered from www.malabartradingco.com and affordable are well worth ordering.

Caribbean Cooler
This refreshing beverage is reminiscent of the rose-colored iced drinks served at Caribbean street carnivals. For best results, make the tea the night before serving.

1/2 cup Hibiscus Cooler tisane
4 cups boiling water
1/2 cup sugar (or to taste)
1 quart chilled pineapple juice
1 quart chilled sparkling water
1 to 2 cups orange juice (optional)
1 sliced lime, lemon or orange, for garnish

Stir the hibiscus cooler tisane into the boiling water, remove from heat and allow to steep for 30 minutes. Strain, and sweeten to taste. (Hibiscus flowers are very tart.) Refrigerate about 4 hours or overnight. Combine the tisane with the pineapple juice, sparkling water and orange juice. Stir. Add more or less juice or water to taste. Garnish with lime, lemon or orange slices.
Serves 12.

Island Coconut Quencher
4 slightly rounded tablespoons Coconut Green Tea
1 quart fresh, filtered water
1 quart filtered water, cool
Vanilla Rice Milk or Vanilla Soy Milk
Simple Syrup

Heat one quart of water to 180 degrees in large saucepan. Add loose tea to boiling water and allow to steep 3-minutes. Strain tea into cool water. Sweeten slightly with simple syrup, if desired.

In tall glasses filled with ice, pour coconut green tea over the ice and fill to about 3/4 full. Top with vanilla rice milk. Garnish with a straw, and sip your way to your favorite island paradise!

Green tea is full of healthy antioxidants and a good source of epigallocatechin gallate (EGCG). EGCG is a powerful antioxidant that is effective in lowering LDL cholesterol levels and inhibiting the formation of abnormal blood clots, a leading cause of strokes and heart attacks.

Southern Sweet Tea
4 tablespoons Afternoon Blend or Sessa Estate Assam
1 quart fresh, filtered water
1 quart filtered water, cool
Simple Syrup:
5 cups sugar
3 cups cold water

Heat one quart of water to boiling in large saucepan. Add loose tea to boiling water and allow to steep 4 minutes. Strain tea into cool water. Sweeten with simple syrup, if desired. Pour into tall glasses filled with ice and enjoy!

For Simple Syrup:
In a saucepan, combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 slices of lemon and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.

Arnold Palmer Iced Tea
If you’re from the South, this cooler is known as “Half and Half.” An unbeatable combination of iced tea and lemonade, this classic beverage helps refresh you on the hottest of days!

For the Iced Tea:
4 tablespoons Afternoon Blend, St. James Morning Blend or Sessa Estate Assam
1 quart fresh, filtered water, in a heat resistant pitcher or container
1 quart filtered water, cool
Heat one quart of water to boiling in large saucepan. Add loose tea to boiling water and allow to steep 4 minutes. Immediately strain tea into cool water.

Lemonade Base:
1 cup water
2 cups sugar
Zest of 4 lemons
1/8 tsp salt
Juice of 6 lemons

Combine water, sugar and lemon zest. Bring to a boil and cook for 5 minutes. Cool, and then add the lemon juice. Strain the syrup and store in the refrigerator in a covered jar. (This base can also be used to make lemonade by using 1 part lemonade base and 4 parts water.)

To Serve:
Fill a 16 ounce glass 3/4 full with ice. Put in 2 -3 tablespoons lemonade base and then slowly fill the glass with tea. Garnish with mint sprig and serve.

Lime Mint Iced Tea
A simple and thirst quenching iced tea for summer!

1 quart water, boiling
1 quart water, cool
6 tablespoons Persian Mint tea
1/2 cup sugar
1/2 cup lime juice

Stir tea into boiling water, remove from heat and allow to steep five minutes. Stir in sugar. Strain, and stir tea into cool water. Add lime juice just before serving. Garnish with a sprig of fresh mint. Serves 12.

Iced Ginger Green Tea
8 cups fresh drinking water, hot
4 cups fresh drinking water, cool
1/4 cup sugar (or honey, agave syrup) to taste
3 inches fresh ginger, peeled and thinly sliced
5 tablespoons green tea (Cloud and Mist, Zhen Mee, or Aprioct Green)
Sugar or honey, to taste (optional)

In a large saucepan, combine hot water, sugar and ginger. Bring mixture to the boil; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and allow to cool for 5 minutes. Add green tea an stir; let stand, covered, for 3 minutes. Sweeten to taste, if desired. Stir in cool water.

Pour liquid through fine mesh strainer into 1-gallon pitcher or punch bowl. (Discard ginger and tea leaves.) Cover; cool 1 hour or chill until ready to serve. Garnish with fruit skewer (see below). Serves 12.

Fruit Skewers
These colorful “swizzle sticks” of fruit add a festive touch to any iced tea beverage, but are particularly beautiful in the ginger green tea.

Strawberries
Mango, cut into chunks
Kiwis, cut into pieces
Melon balls
Limes, quartered
Orange peel strips (zest)
Ice cubes

On a 12-inch wooden skewer, alternate fruits, lime quarters, and orange peel strips. Place skewer inside pitcher or punch bowl as a decorative swizzle stick. Use 6 inch wooden skewers for individual servings.

Hibiscus Cooler
8 cups fresh filtered water
1/3 cup Hibiscus Cooler tisane
1/2 cup sugar, or more to taste*
Ice, mint and lemon slices

In a saucepan bring water and tisane to a boil. Reduce heat and simmer mixture
10-15 minutes and remove from heat. Add sugar to taste. Allow mixture to stand 30 minutes for rich color and flavor. (Or, cool slightly, then place in refrigerator overnight to chill.)

Pour infusion through a fine mesh sieve
into a glass pitcher, pressing on solids, and
discard flowers. Add ice and garnish with lemon slices and fresh mint sprigs.

VARIATION :: “Sangria”
Use your favorite Sangria recipe but replace the wine with Hibiscus Cooler. Add a vanilla bean for a very exotic twist. Refreshing-and no “hot day headache” from too much wine!

*Hibiscus flowers are VERY tart and may require more sweetener than other beverages. In addition to sugar, mild agave
syrup is an excellent, natural sweetner. Avoid using “fake” sugar, or chemically based sugar replacements, especially if children will be drinking the beverage.

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Patricia Rain

Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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