Hibiscus Mint Herbal Iced Tea with Key Lime Ice Cubes
Written and Photographed by Juliet Blankespoor
Hibiscus Mint Herbal Iced Tea.
OK, I have been having way too much fun with ice cubes. Meanwhile I’ve been working on a more medical piece on passionflower, which I hope to post within the month. But for now, I leave you with this herbal ice tea recipe and my first presentation in a series of fancy-pants ice cubes. Hopefully this tasty herbal tea and key-lime ice cubes will whet your appetite, and help keep you cool this summer.
Key lime ice cubes with bonus pits included.
Key Lime Ice Cubes
Equipment
- Ice cube trays - The larger silicone versions are handy, but any will do.
Ingredients
- 3 key limes - Substitute with regular old boring-a**ed limes if needed.
- Water
Directions
- Juice one key lime and evenly fill two ice cube trays with the juice.
- Slice two key limes into wedges that will fit your ice cube trays, and distribute them equally among the trays. Remove pits if you have the patience for it.
- Use water to fill the ice trays to the top and place in the freezer until frozen.
Hibiscus Mint Herbal Iced Tea.
Hibiscus Mint Herbal Iced Tea Recipe with Key Lime Ice Cubes
Ingredients
- 2 quarts water
- 1 tablespoon hibiscus
- ½ tablespoon lemon balm
- ½ tablespoon lemon verbena
- 1 tablespoon peppermint
Directions
- Bring water to a boil and add herbs.
- Cover and let steep for 20 minutes.
- Strain, cool, and add Key Lime Ice Cubes to bring the volume up to one gallon.
- Serve in any fancy way you please – garnish with mint or ice cubes with edible flowers. If you have any of these herbs fresh, use them in the recipe! Substitute one handful of the fresh herbs for one tablespoon of the dried cut and sifted herb (bulk).
Chocolate Mint (a type of peppermint).
Lemon verbena growing in a garden.
Meet The Green Mastermind Behind Blog Castanea:
JULIET BLANKESPOOR is the founder, primary instructor, and Creative Director of the Chestnut School of Herbal Medicine, an online school serving thousands of students from around the globe. She's a professional plant-human matchmaker and bonafide plant geek, with a degree in botany and over 30 years of experience teaching and writing about herbalism, medicine making, and organic herb cultivation. Juliet’s lifelong captivation with medicinal weeds and herb gardening has birthed many botanical enterprises over the decades, including an herbal nursery and a farm-to-apothecary herbal products business.
These days, she channels her botanical obsession through her writing and photography in her online programs, on her personal blog Castanea, and in her new book, The Healing Garden: Cultivating and Handcrafting Herbal Remedies. Juliet and her family reside in a home overrun with houseplants and books in Asheville, North Carolina.
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Silvi says:
Looks very refreshing. Great idea! Love drinking iced Hibiscus Tea
Thank you!
Christine Borosh says:
You’re welcome! We hope you enjoy this recipe 🙂
amber orcutt says:
Was a lil disappointed with this recipe. I added the extra water to make a full gallon and it was so watered down that there was barely any flavor. I would use it again just add a lot less water and make a smaller batch.
Frankie says:
Thirsty already. Will try
Melanie says:
I love this type of blend; hibiscus and peppermint is lovely together. A question about your recipe though: You have lemon verbena listed as an ingredient but you’ve pictured lemongrass. I’m merely curious which you used. My tastes lean towards lemon verbena, it’s such a wonderful and highly aromatic herb.
Juliet Blankespoor says:
Melanie,
Thanks for the kind words! The image has been replaced.
Happy Sipping,
Juliet
Caty Carli says:
Outstanding, I love hibiscus tea!
Joanna Simon says:
Wow. Looks fabulous…will try.