Cold-brew ice tea with garden herbs
This summer has been pampering our herb garden, so I decided to experiment.
The weather this year has been the best in memory when it comes to our herb garden. We have been busy pinching, harvesting, and storing everything for the winter. The drier has been on non-stop for the last few weeks, but it’s rewarded us with jars after jars of dried thyme, oregano, and basil.
As I’ve been obsessed with cold-brews this summer and recently started experimenting with iced green teas, a thought crossed my mind. Why not add fragrant herbs like rosemary and lavender to my ice teas?
After a few experiments, I noticed a few key things. Best results come from cold-brewing the tea in the fridge overnight, or for at least 7 hours, and only adding the herbs of choice when you’re ready to serve the tea. Otherwise, you’ll only taste the herbs and nothing much else.