I think we can all agree that we are headed into a celebration heavy time of the year – weddings, graduations, baby showers, Memorial Day, the 4th of July. Spring and summer are just full of situations where hosting people could be part of your life.
My husband and I love to have iced tea out when we have people over, even if there isn’t any appetizer or munchie. Party or not, a glass of iced tea is a great way to show that you thought through the potential needs or wants of your guests.
As we head into iced tea season, one of the most common questions we will hear at Queen’s Pantry is this:
“How do you keep your iced tea from becoming watered down?”.
It seems like a small thing, but it really is disappointing to grab your drink expecting a cool, flavor-packed drink, only to taste a watery, diluted substitute for tea.
Use the same tea you are planning on serving iced to make ice cubes!
This leads to having absolutely nothing to worry about when it comes to watered-down iced tea. As the ice (tea) cubes melt, they will simply add more tea to your glass instead of creating a diluted substitute for tea.
Today, I was craving a cool glass of Madagascar Coconut White. Madagascar Coconut is a white tea with a vanilla twist and coconut flakes – in a word, delicious. Light and fresh, it originally debuted as a seasonal summer tea, but was so well loved Queen’s Pantry stocks it year round!
Are you ready for the second most asked question at Queen’s Pantry during the summer months? Here it is:
How do I make Iced Tea?
Iced tea is very simple, and here’s why. To make iced tea, you make a pot of tea. And put it in the fridge. There is no tea that cannot be made into iced tea.
So, for this festive pot of iced tea, I brewed the tea just like normal. I made a 4 cup pot of tea, with water heated to 170° and let is steep for 3 minutes. I placed the tea pot in the refrigerator to let it begin the chilling process. As I started making my iced Madagascar Coconut White tea, I found some raspberries, and inspiration hit.
While the tea was in the fridge, I filled each section of an ice cube tray with a one or two raspberries. When the tea was cooled enough, I topped it all off with the tea. I slipped the tray into the freezer, and the pot of tea back into the refrigerator to finishing chilling.
It was hard work to wait for the ice (tea) cubes and the pot of tea to be ready, but it was worth the wait! A few hours later, we had a crisp, cool glass of iced white tea in our hands.
Like I mentioned, because I used the white tea in place of water to make the ice cube, I did not have to worry about my tea becoming watered down and less flavorful. The raspberries just added a splash of color and something a little extra to the drink. Doesn’t a glass of iced tea with fruit in it just look so festive? I’ll be doing this again throughout the spring and summer!
Comment and share your iced tea secrets below!