This delicious herbal tea is a perfect late afternoon or early evening treat during the heat of the summer. It appeals to your specific tastes and can be sweet, sour, bitter, or all three. It can be used with other mixers, like cranberry juice, orange juice, sparkling water, ginger ale, or just as it is. I use just a splash of mixers so I can still enjoy the hoppy and floral taste of the tea. This refreshing tea tastes like a flavored beer or wine cooler without the alcohol. Add sparkling water if you miss the fizz.

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AUTHOR

CATEGORY

Beverage Recipe

POSTED ON

July 22, 2020

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RECIPE: Relaxing Summer Iced Herbal Tea with Hops and Rose Petals

This tea is flowery, refreshing, and has a subtle bitter, beer taste (from the hops). Hops are known to have mildly relaxing properties, so this is a lovely tea for the late afternoon, early evening.

INGREDIENTS
DIRECTIONS
  • In a French Press or a 1 quart Mason Jar, add dried herbs.
  • Pour hot water (just under boiling) over the herbs, cover, and let steep for 5-8 minutes. A 5-minute brew is mild-tasting. A longer brew has a stronger, more bitter flavor and the rose petal aromatics are more pronounced. I use an Electric Kettle so I can set the desired temperature of the water for the tea.
  • * Push the plunger down on the press, or strain the tea (if using a mason jar) using a Fine Mesh Strainer into a clean jar.

  • Add the lemon juice and sweetener (to taste), such as honey, agave syrup, stevia, or none, and stir well.

  • Cool the tea on the counter until room temperature, then refrigerate until nice and cold.
  • When ready to serve, pour into large iced tea glasses, adding sparkling water or orange juice if you like, to your taste.

  • Enjoy! Keep refrigerated. Drink within 24 hours.
NOTES

*I use a fine-mesh strainer over a cone filter holder to make a crystal clear tea. You might want to use this method if your dried herbs are crushed very fine and have powdery bits. Usually, this is not the case with the 3 herbs used in this recipe. This is optional though.

This recipe was inspired by Caitelen Schneeberger from LearningHerbs.com.

Some of the links on this page are affiliate links.

PRINT RECIPE

The 2-quart mason jar below holds a double recipe. I usually steep the herbs for 10 minutes when I make this much.

If you have rose bushes in your garden that are unsprayed, you can harvest and dry out the petals to use in your blend.

I also grow my own lemon verbena and dry it out ahead of time for this recipe. In Arizona, it only takes a couple days to dry out herbs. I pick the green, tender leaves off the stems, rinse them in cold water and then run them through a salad spinner to get the leaves as dry as possible. Then I spread the lemon verbena out on a paper towel-lined cookie sheet. I toss the herbs gently with clean hands over the next couple days, then store them in a glass jar with a tight lid when they are nice and dry.

Supplies

Electric Tea Kettle (so I can choose the ideal hot water temperature)
1 Quart Mason Jars with Lids or a French Press
Fine Mesh Strainer
Pour-over Coffee Filter Holder
Number 4 Cone Coffee Filters

Disclaimer

Although this tea uses dried herbs, this is not a medicinal beverage in any way. The quantities of herbs used are not therapeutic. However, if you have concerns, please ask your herbalist or health care provider. This is a non-alcoholic beverage.

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