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National Iced Tea Day
Ok. So, I’m a day late (and a dollar short LOL) for National Iced Tea Day. I guess the official day is June 10, but hey, who knew?!? Well, since I love me some tea (hot tea, iced tea……I don’t discriminate!), I thought it would be awesome for me to officially recognize this day and celebrate every year thereafter.
Master tea blenders Harney & Sons and mixologists at N.Y.C.’s West Village restaurant Lowcountry, each share two delicious tea-based recipes that are perfect for entertaining or just cooling off on these hot summer days.
Cheers!!!
xoxox………….Tara
Raspberry Champagne Cordial
• 8 tbsp or 6 teabags Raspberry Herbal tea
• 2 tbsp sugar
• 1 bottle champagne or Prosecco (chilled)
• 12-18 fresh raspberries
Step 1: Bring ½ cup (120ml) of water just to a boil. Stir in the tea leaves and sugar and steep for 3 to 4 minutes. Strain the liquid into a small spouted measuring cup, pressing to extract as much liquid as possible, and refrigerate until cold.
Step 2: Pour the champagne into 6 flutes. Slightly tipping each glass, carefully pour about 1 ½ tbsp of the chilled tea down the interior side of each flute. Add 2 to 3 raspberries to each. Serves six.
Recipe courtesy of The Tea Cookbook by master tea blender and Harney family patriarch, John Harney, with Joanna Pruess.
Lowcountry Iced Tea
• First muddle 4 mint leaves and 3-4 blackberries
• Add ½ oz. simple syrup
• Add 1 ¾ oz. of Firefly sweet tea bourbon
• Add ¼ oz. of fresh lemon juice
• Top with splash of water, shake and strain over ice
• Garnish with lemon and mint leaves
