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Recipe Detail Page
Lavender Iced Tea
Early Summer 2004
Dried lavender flowers give this refreshing iced tea a pleasant floral flavour. You can buy lavender at health food stores and herbal remedy shops. Edible flowers are available at upscale food stores and organic markets.
Serves 8 to 10
8 1/2 cups (2.125 L) water
3 tbsp (45 mL) sugar
3 tbsp (45 mL) dried lavender flowers
14 blackcurrant herbal tea bags
3 tbsp (45 mL) freshly squeezed lemon juice
1 cup (250 mL) cassis liqueur
3/4 cup (175 mL) brandy
Garnish:
Edible flowers (such as borage, scented geraniums and violets)
1. In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Remove pan from the heat and add the dried lavender flowers. Cool mixture to room temperature and strain into a glass pitcher. Add the tea bags and stir to combine. Refrigerate overnight.
2. The next day, remove the tea bags, squeeze them over the pitcher and discard. When ready to serve, stir in the lemon juice, cassis liqueur and brandy. Add ice and stir to combine. Garnish with edible flowers.
Serves 8 to 10
