Lavender Iced Tea
Tea
Ingredients:
- 1000 ml (4 cups) filtered water, divided
- 3 g (1 tbsp) dried culinary lavender buds
- 4 g (2 bags) black tea bags
- 45 ml (3 tbsp) maple syrup
- 30 ml (2 tbsp) lemon juice
- 300 g (2 cups) ice cubes, for serving
- 30 g (4 slices) lemon, for garnish
Nutrition:
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Use culinary-grade lavender — Choose lavender sold for eating or tea, since floral or craft lavender may be treated with sprays.
Measure the lavender carefully — A little goes a long way, and too much turns the tea soapy instead of floral.
Sugar: The maple syrup rounds out the tannins in the black tea and softens the lavender. Cutting it in half gives a drier, more herbal tea that still tastes balanced with the lemon. You can leave it out entirely if you like unsweetened iced tea. For a swap, use agave, date syrup, or a few drops of liquid stevia, adding it to taste.
Instructions:
- Heat the Water: Bring 500 ml (2 cups) water to a boil in a small saucepan, then remove it from the heat and let it sit for 30 seconds to cool slightly.
- Steep the Tea: Add 3 g (1 tbsp) lavender buds and 4 g (2 bags) black tea. Cover and steep for 5 minutes.
- Strain and Sweeten: Remove the tea bags and pour the tea through a fine-mesh strainer into a pitcher, pressing the lavender lightly. Stir in 45 ml (3 tbsp) maple syrup until dissolved.
- Dilute and Chill: Stir in the remaining 500 ml (2 cups) cold water and 30 ml (2 tbsp) lemon juice. Refrigerate for at least 1 hour until cold.
- Serve: Fill 4 glasses with 300 g (2 cups) ice, pour in the tea, and garnish with 30 g (4 slices) lemon.
Common Mistakes: Steeping the lavender longer than 5 minutes or in fully boiling water can make the tea bitter and soapy. Using too much lavender has the same effect.
Tips: For a stronger floral flavor, make a lavender simple syrup and stir it in to taste. Top each glass with sparkling water for a fizzy version, or add a splash of lemonade.
Storage: Refrigerate in a covered pitcher for up to 4 days. Add the ice and lemon slices just before serving so the tea does not water down.
Swaps: Use green or white tea for a lighter flavor, or decaf black tea or rooibos for a caffeine-free version.
Dried lavender — Provides the calming floral aroma and a gentle herbal flavor.
Black tea — Adds a bold, tannic base that stands up to the lavender.
Maple syrup — Sweetens the tea with a mellow, rounded flavor and keeps it vegan.
Lemon juice — Brightens the tea and balances the floral notes.
Lavender Iced Tea
Ingredients:
- 1000 ml (4 cups) filtered water, divided
- 3 g (1 tbsp) dried culinary lavender buds
- 4 g (2 bags) black tea bags
- 45 ml (3 tbsp) maple syrup
- 30 ml (2 tbsp) lemon juice
- 300 g (2 cups) ice cubes, for serving
- 30 g (4 slices) lemon, for garnish
Why These Ingredients:
Dried lavender — Provides the calming floral aroma and a gentle herbal flavor.
Black tea — Adds a bold, tannic base that stands up to the lavender.
Maple syrup — Sweetens the tea with a mellow, rounded flavor and keeps it vegan.
Lemon juice — Brightens the tea and balances the floral notes.
Prep:
Use culinary-grade lavender — Choose lavender sold for eating or tea, since floral or craft lavender may be treated with sprays.
Measure the lavender carefully — A little goes a long way, and too much turns the tea soapy instead of floral.
Instructions:
- Heat the Water: Bring 500 ml (2 cups) water to a boil in a small saucepan, then remove it from the heat and let it sit for 30 seconds to cool slightly.
- Steep the Tea: Add 3 g (1 tbsp) lavender buds and 4 g (2 bags) black tea. Cover and steep for 5 minutes.
- Strain and Sweeten: Remove the tea bags and pour the tea through a fine-mesh strainer into a pitcher, pressing the lavender lightly. Stir in 45 ml (3 tbsp) maple syrup until dissolved.
- Dilute and Chill: Stir in the remaining 500 ml (2 cups) cold water and 30 ml (2 tbsp) lemon juice. Refrigerate for at least 1 hour until cold.
- Serve: Fill 4 glasses with 300 g (2 cups) ice, pour in the tea, and garnish with 30 g (4 slices) lemon.
