Nothing feels better than a cold, icy drink in the middle of a hot summer day. The first thing that comes to mind for many people is a tall glass of iced tea. But why limit yourself to regular sweetened black tea? Herbs, fruits, flowers, and spices can all be used to mix up a wide variety of delicious iced teas that not only taste great, but have health benefits that go beyond traditional teas. The possibilities are endless – with countless flavors, easy-to-make recipes, and scrumptiously refreshing and wellness-boosting results, what are you waiting for? Try these top five herbal iced tea recipes to quench your thirst and beat the summer heat!

1. Honey Lemon Lavender

2 tablespoons lemon balm (dried), OR ¼ cup fresh lemon balm leaves, chopped

2 teaspoons dried lavender buds, OR 1 tablespoon fresh lavender buds

2 cups hot water

2 cups cold ice water

Dollop of honey (optional)

Steep lemon balm and lavender in hot water (80-90 degrees) for about 3 minutes. Add honey and mix. Stir in cold water and ice.

2. Citrus Hibiscus

1 teaspoon peppermint

1 teaspoon rose hips

1 teaspoon orange peel

2 teaspoons hibiscus

2 teaspoons lemongrass

2 cups hot water

1 cup orange juice

2 tablespoons honey (optional)

Steep peppermint, rosehips, orange peel, hibiscus, and lemongrass in hot water and strain.
Add orange juice and refrigerate. When ready to serve, pour over ice and add honey if desired.

3. Apple Rose Hip

2 cups hot water

2 teaspoons dried and seeded rose hips

10-12 dried hibiscus flowers

1 tablespoon fresh pineapple sage or apple mint leaves

2 teaspoons dried raspberry leaves OR 4 teaspoons fresh raspberry leaves

2 cups cold ice water

Splash of apple juice (optional)

Steep hips, flowers, and leaves in hot water for about 3 minutes. Allow to cool slightly, strain, and add cold ice water. Add apple juice if desired and serve over additional ice.

4. Lemon Balm Punch

2 tablespoons lemongrass

2 tablespoons lemon balm leaf

2 cups hot water

2 cups natural ginger ale

1 tablespoon honey (optional)

1 tablespoon crystallized ginger, sliced (optional)

Steep lemongrass and lemon balm leaf in hot water and strain. Add honey if desired and mix in   ginger ale. Serve over ice with slices of crystallized ginger in the glass if desired.

5. Peach Mint

1 tablespoon dried mint leaves

4 cups hot water

2 cups pureed peaches, chilled

Steep mint leaves in hot water for about 3 minutes. Cool completely. Pour peaches through a sieve to remove chunks; mix in mint tea. Serve over ice.


Black Cherry Chocolate

1 tablespoon black tea leaves
¼ teaspoon cocoa powder
1/8 teaspoon ground cinnamon
4 cups hot water
¼ – ½ cup black cherry juice

Combine tea leaves, cocoa, and cinnamon in a French press or muslin tea bag. Pour boiling water over tea leaves and spices, steep 3 minutes, and strain. Cool completely, then add cherry juice. Serve over ice.