Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
Infuse: Oil, Spirit, Water (22 page)
4 hours
30 oz
In this infused green tea recipe we combine the earthy flavors of green tea with citrus-loaded fresh lemongrass to create an iced tea that harkens to southeast Asia.
30 oz of water
4 teaspoons of loose leaf green tea
1/2 cup of lemongrass stalks, chopped
i.
Add all ingredients to a 32 oz Mason jar.
ii.
Seal and shake to combine.
iii.
Refrigerate for 4 hours.
iv.
Strain through a double layer of cheesecloth and serve over ice, garnishing with additional stalks of lemongrass. The tea will keep in the refrigerator for up to three days.
10 hours
20 oz
We’ve got a soft spot for peaches, so when peaches are in season you’ll find us using them in everything, including this black tea.
20 oz of water
3 tablespoons of loose leaf black tea
1 fresh peach, peeled and cut in thick slices
2 tablespoons of honey
i.
Add water, tea, and peach to a 32 oz Mason jar.
ii.
Seal and shake to combine.
iii.
Refrigerate for 10 hours.
iv.
Strain through a double layer of cheesecloth. Add honey, reseal, and shake to combine. Serve over ice, garnishing with additional fresh peaches. The tea will keep in the refrigerator for up to three days.
6 hours
24 oz
One of the best things about summer is the abundance of fresh fruit. We give juicy strawberries, raspberries, and blueberries a good home in this hibiscus tea.
24 oz of water
3 tablespoons of loose leaf hibiscus tea
5 strawberries
1/2 cup of raspberries
1/2 cup of blueberries
i.
Add all ingredients to a 32 oz Mason jar.
ii.
Seal and shake to combine.
iii.
Refrigerate for 6 hours.
iv.
Strain through a double layer of cheesecloth and serve over ice, garnishing with additional fresh berries. The tea will keep in the refrigerator for up to three days.
10 hours
30 oz