A Collection of Iced Teas

Iced Teas

One of the classic summer drinks that we tend to go for is Iced Tea. Simple, easy, delicious and refreshing, it’s amazing how it just seems to hit the spot. One of the problems though that I seem to find though when I brew it is that it sometimes takes on a bitter taste from the tea itself. I found a tip online years ago that alleviates this problem. Simply add a pinch of baking soda to the hot water when brewing the tea. It magically counterbalances this acidity/bitterness from the tannins in the tea, and leaves you with a smooth taste.

The collection of teas below are all of a sweet variety, but you can leave out the sugar in any of them if you prefer unsweetened tea. Another tip, if you plan on keeping tea in the fridge for several days, don’t leave citrus (lemons, limes, etc.) in it with the rind/peel on. The natural oils in the peel of the fruit will leech into the tea and give a bitter taste. It is best to add fresh citrus to your glass, or to the pitcher, and then remove it before storing it for the next day.


Smooth Sweet Tea

Ingredients:
1 pinch baking soda
2 cups boiling water
6 tea bags
¾ cup white sugar
6 cups cool water
ice and lemon for serving

Directions:
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof pitcher. Pour in the boiling water and add the tea bags. Cover, and allow to steep for about 15 minutes. Remove the tea bags, and discard them. Stir in the sugar until it has dissolved. Pour in the cool water, then refrigerate until cold. Serve over ice with a wedge of lemon.


Sweet Lime Iced Tea

Ingredients:
1 pinch baking soda
1 gallon boiling water
6 black tea bags (such as orange pekoe)
1 ½ cups white sugar
4 limes, juiced
lime slices for serving

Directions:
Sprinkle a pinch of baking soda into a heat-proof gallon sized pitcher, then add the water and tea bags. Allow the tea to steep for about 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature and refrigerate until cold before serving. Serve over ice with slices of lime.


South Asian Iced Tea

This is a bit of different kind of ice tea, in that it’s a sweet milky tea. Trust me though, once you try it, it will quickly become a favourite!

Ingredients:
9 cups water
8 tea bags black tea (such as orange pekoe)
2 tablespoons plus 2 teaspoons white sugar
½ cup sweetened condensed milk, divided
½ cup half-and-half, divided

Directions:
Bring water to a boil in a kettle and pour over tea bags in a heat-proof pitcher. Steep the tea for about 5 minutes and then remove the bags from the pitcher. Stir in the sugar in until it has dissolved. Cool the tea to room temperature. To serve, fill a glass with ice, then pour in the cool tea until almost full. Then add 1 tablespoon condensed milk and float 1 tablespoon of half-and-half atop the iced tea.


Hawaiian Plantation Iced Tea

Ingredients:
1 quart barely boiling hot water
4 orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple juice
½ cup simple syrup (optional)*
1 fresh pineapple – peeled, cored, and cut into spears

Directions:
Pour the hot water into a large pitcher, and add the tea bags. Steep the tea for about 5 minutes. Remove the tea bags, and pour in the ice water and the pineapple juice. Refrigerate until thoroughly chilled, about 1 ½ hours. Pour the tea over ice, garnish with pineapple spears, and serve.

* To make simple syrup heat ½ cup of water with ½ cup sugar over low-medium heat until the sugar has completely dissolved.


Peach Orange Iced Tea

This fruity tea is a nice twist on traditional ice tea. If you don’t have peaches or clementine, you can use a nectarine or mandarin.

Ingredients:
1 pinch baking soda
1 large fresh peach, sliced
1 clementine, peeled and segmented
1 tablespoon white sugar, or to taste
8 cups boiling water
4 Earl Grey tea bags
ice and peach slices for serving

Directions:
In a large heat-proof pitcher, and the sliced peach, clementine and sugar. Muddle the fruit and sugar to break it down. Add the baking soda, boiling water and tea bags and stir. Refrigerate the tea until cool, about an hour. Using a slotted spoon, remove the fruit and tea bags. Serve over ice with a few slices of peach.

Naturally Flavoured Waters

Flavoured Waters

So with Canada Day behind us, and the hot long summer ahead (sorry GOT fans, winter is not yet coming!), it is important that we stay hydrated! So this week is all about the liquids! And what better way to kick it off than with good ol’ H2O? That reminds me of a bad nerd joke, that you’ll have to forgive me for telling, but I just can’t help myself.

Two scientists walk into a bar. The first one says “I’ll have some H2O.” The second one says, “I’ll have some H2O too.” The second scientist then dies.

All my fellow nerds will get it, for those that don’t, H2O2 (too) is the chemical formula for Hydrogen Peroxide which can kill you if ingested. Hey, I warned you it was a bad joke, don’t shoot the blogger.

So having warmed up the crowd, let’s move on to some great, easy waters, and some of the benefits that they will bring you. Please check out our produce cleaning page to see how to clean all of the fresh produce and herbs used in these recipes. You can check out the page by clicking here.


Apples and Cinnamon Water

Cinnamon helps lower blood sugar concentration and improves insulin sensitivity, while apples have been shown in studies to help a wide spectrum of ailments from staving off Alzheimer’s to protecting against colon cancer.

Ingredients:
2 apples, thinly sliced
4 cinnamon sticks
2 quarts water/seltzer, divided
ice
sliced apple and cinnamon sticks, for serving

Directions:
Place the thinly sliced apples and cinnamon sticks in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh apples and cinnamon sticks for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.


Strawberries and Basil Water

This pretty medley of strawberries and basil from provides iron from the herb and vitamin C from the berries, which has been linked to fighting cancer, keeping wrinkles at bay, and more.

Ingredients:
1 pint strawberries, sliced
10 fresh basil leaves, torn
1 lemon, sliced
2 quarts water

Directions:
Combine strawberries, basil and lemon in a large pitcher. Add 2 quarts of water. Refrigerate for at least 3 hours or up to 2 days.


Blueberries, Peach, Lemon, and Mint Water

This supercharged mixture from combines the antioxidant power of the fruit with refreshing mint, a carotene-rich aromatic herb.

Ingredients:
1 large pitcher of water
10-12 chopped mint leaves
1 cup blueberries (frozen or fresh)
2 sliced lemons
1 sliced peach or nectarine

Throw everything together in a pitcher and let it steep overnight. You can use fresh or frozen fruit – I always prefer fresh if it’s in season.


Orange & Vanilla Infused Water

This light delicious water provides both vitamin C and a boost of antioxidants.

Ingredients:
2 litres of filtered water
1 orange, sliced
½ teaspoon vanilla extract or a scraped vanilla bean

Directions:
Combine the orange slices, vanilla and water in a large pitcher, and mix well. Allow to infuse in the fridge for at least an hour, and then keep chilled in the fridge for a refreshing beverage anytime you like!


Blackberries and Sage Water

Blackberries are brimming with fibre and heart-healthy polyunsaturated fats, while sage contains vitamin A and a variety of minerals like calcium and iron.

Ingredients:
5 sage leaves
1 cup blackberries (fresh or frozen)
ice
water

Directions:
Add sage leaves to a pitcher and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill the jar with ice cubes, and then add water to the top, stir, cover and refrigerate.


Cucumber Slices and Lemongrass Water

Send yourself to the spa with this Thai inspired water. The lemongrass provides vitamins a and c, and the cucumber is a great diuretic!

Ingredients:
½ cucumber
1 stalk lemongrass
4 cups of water
ice

Directions:
Wash the cucumber. Using a vegetable peeler remove some of the waxy peel from the cucumber. Proceed to peel the cucumber into ribbons using the vegetable peeler. Put the ribbons into the pitcher.

Using your hands, peel away the rough outer edge of the lemongrass. Cut the lemongrass in half, lengthwise. Place the lemongrass onto a cutting board. Using a rolling pin, gently smash the lemongrass. Add to the pitcher of ice and cucumber ribbons. Fill with water. Give a stir. Let chill in the fridge at least an hour. Fill about ¼ of the pitcher with ice, stir, and enjoy.

Summer Upside Down Peach Cake

Summer Peach CakeSo my dad’s absolute favourite dessert is peach pie, peach cake, peach cobbler… well, anything peach based! We made a peach cobbler for him last year that he just loved, but of course, now I can’t seem to find the recipe! Luckily, I’m never without another peach substitute! This dessert will be a big hit and looks absolutely beautiful. To peel the peaches, you can either do it with a knife or peeler… or the “professional” way by lightly blanching the peaches in boiling water for 30-45 seconds, then dropping them in an ice bath. The high temperature followed by the shock of the ice water will make the peels come off easily. Another tip, it helps if you score them gently first with a sharp knife!

Ingredients:

¾ cup unsalted butter, divided*
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1½ cups packed brown sugar, divided
1 large egg
1 cup buttermilk*
6 large, juicy peaches, divided: 3 peeled, pitted and roughly chopped; 3 peeled, pitted and sliced into crescents

* If you want to make this cake non-dairy, simply substitute margarine for the butter, and click here to learn how to make non-dairy buttermilk.

Directions:

Preheat the oven to 350 degrees. Melt ¼ cup butter and pour into an un-greased 9-in. round baking pan. Sprinkle with ¼ – ½ cup of the brown sugar. Arrange peach slices in single layer over sugar.

In a mixing bowl, sift the flour with the salt, cinnamon, nutmeg and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter and remaining brown sugar on medium-high speed for 3 to 4 minutes or until light and fluffy. Add the egg and beat until incorporated.

With the mixer on low speed, slowly add the flour mixture and the buttermilk to the batter, alternating between the two. Mix until the batter is smooth. Remove the bowl from the mixer and fold in the roughly chopped peaches.

Pour the batter into the pan, on top of your sliced peaches, smoothing it as evenly as possible.

Bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Mango Dessert Risotto

Mango RisottoThis rice dessert is great served warm or cooled, and can be made with flavours other than mango. Just swap out the diced mango and juice and substitute with peaches, or cherries or raspberries. The possibilities are endless and will most definitely impress! If you find that your fruit is not sweet enough, you can always add a bit a sugar. If it’s too sweet, you can cut it with a dash of lemon juice. This recipe will serve 6 for dessert.

Ingredients:

1 cup Arborio rice
3 cups water
3 cups mango nectar or juice
¼ teaspoon nutmeg
1 teaspoon cinnamon
2 cups of fresh mango, diced
optional garnishes: toasted coconut, dried fruit, nuts or mint

Directions:

Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer. In another large saucepan, set on medium/high heat, measure out 1 cup Arborio rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add ½ cup additional water.) The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango. Garnish with toasted coconut, nuts, dried fruit or mint.