I have 2 beautiful iced tea recipes to enjoy this summer, both have zero caffeine and are super hydrating, making healthy and delicious alternatives to keep you cool.
The first one is a popular Japanese tea, or soba tea, made from toasted buckwheat. It has a delicious nutty flavour, and buckwheat is rich in antioxidants, as well as supports healthy metabolism, and aids digestion. Most asian grocers will have toasted buckwheat available for purchase, and it is quite inexpensive, you could also toast your own groats.
- Simply add 1 heaping tablespoon of buckwheat for every 2 cups of water and put in a pot on the stove.
- Bring to a boil for a minute or so and then turn off the element and let steep for 10 minutes (boil longer is you would like it stronger)
- Let cool and store in the fridge for up to a week and enjoy over ice.
The second tea is a Hibiscus or Roselle tea, popular in the summer for its cooling effects, and vibrant colour. It has a delicious tart and refreshing flavour, and pairs wonderfully with ginger, lemon and honey. Hibiscus is cooling due to its ability to decrease high blood pressure and swelling, and is rich in Vitamin C to help protect and heal that summer skin. Hibiscus also reduces symptoms of menstruation by supporting the liver, improving digestion and balancing mood swings. I find it tastes best when using a cold brew method, which reduces the astringency.
- Take a large mason jar and fill with 1/2 cup of dried Hibiscus flowers and 4 cups of cold filtered water.
- Add grated ginger and slices of lemon if desired.
- Secure the lid of the jar and place in the fridge overnight, 12, up to 24 hours.
- Shake and strain, add honey or agave to sweeten if needed. and enjoy over ice or diluted with soda water.