The Ultimate Summer Superfood Iced Tea Recipe
What else says summer like a tall, cool glass of iced tea? How about a superfood iced tea?
Truthfully, traditional tea is a superfood on its own—loaded with potent antioxidants that have been shown to boost immune function and even reduce the risks of some disease. Whether you stick with black tea or opt for a lighter green or white variety, you’re still getting the healthy benefits of the tea plant.
But why stop there?
With just a few additional ingredients, you can turn your ordinary iced tea into something really super.
The key to this recipe is simplicity, but adding in your favorite superfoods gives it a healthy boost for navigating those hot, lazy summer days one sip at a time.
This recipe calls for coconut sugar, which tastes as deliciously sweet as pure cane sugar, but with a much lower glycemic punch. Add less or more to your taste.
The superfood suggestions can be used together, but try just opting for one or two nutritional boosts. Mixing lemongrass and ginger gives it a nice spicy punch, tulsi and any of the berries add a mellow fruitiness. But all are nutritionally beneficial so experiment at will!
Serves 8
Ingredients
8 tea bags or ¼ cup black tea. (Look for organic brands such as Numi for a superior flavor and nutritional value.)
1 medium lemon, zested and then sliced in thin discs
4 tablespoons coconut sugar
8 cups water
Superfood options: 2 tablespoons dried blueberries, mulberries, maqui berries or longan berries, 1 teaspoon grated fresh ginger root, 1/2 stalk lemongrass finely minced, 1 teaspoon camu camu or amla powder, 2 teaspoons dried tulsi tea leaves.
Directions
Bring water to boil.
In a large tempered glass pitcher, place tea bags (or loose tea in teaball or strainer), lemon zest, and your selection of superfoods.
Pour the hot water over and let steep for 10 minutes until the brew is nice and golden brown.
Stir and strain out tea, zest and superfoods (you may want to pour over a sieve into another pitcher).
Add coconut sugar and stir well. Let cool for 20 minutes and then refrigerate until totally chilled.
Server over ice with the lemon slices. Sip slowly and enjoy.
Keep in touch with Jill on Twitter @jillettinger
Image: All Things Michigan
