In the summer, for me there are few things more necessary than iced tea. Plentiful iced tea, that is, and the refrigerator is a home for constantly revolving growlers, pitchers and jars filled with various, unlabeled infusions. It’s when my world is viewed through hibiscus-colored lenses.
Today’s was too wonderful not to share. It all started with some, luckily, pretty lifeless tea, the Tazo Lemongrass Green. Luckily because if it had been tastier on its own, I may not have delved any deeper to create this beautiful array of flavors. The first sip will transport you three months in the future, to an afternoon at the end of July, where you’re a slightly more tan and mosquito bitten version of you now.
I recommend using fresh lemongrass and a higher quality (like rishi’s jade cloud) tea, but this still came out notably delicious with the Tazo tea. Fresh lemongrass is available at most Asian grocery stores I’ve been to as well as Whole Foods (also can get the rishi tea I mentioned in bulk!)
2 bags of Tazo lemongrass green iced tea
~60 oz of water
2 plums, thinly sliced
1/3 large cucumber, thinly sliced
2 juicy limes, juiced into tea then thinly sliced
1.5 inch knob of ginger, sliced into thin matchsticks
2 sprigs cilantro
2 tbsp coconut milk
1 tbsp agave nectar
optional: a few pinches of dried hibiscus. I added some at the last minute but don’t find it all that crucial, I just can’t get enough of it.
Brew the tea for 10-15 minutes, remove the tea bags and let cool for another 10 minutes. Pour into a gallon jug or growler. Add all the thinly sliced additions and shake well to combine. Let steep overnight in the fridge before straining.