It is so hot. I mean really, really hot. Even with the new AC it's sweltering. We have been trying everything to cool down. The only thing that seems to help is ice, and lots of it. I have been making iced tea by the gallon. My two current favorites are hibiscus and rose tea. This time of year both teas can be made from scratch.
I had to make a quick trip to Lowes today and they had tons of beautiful hibiscus plants.
I wish I had room for one, but my roses have taken over the courtyard and there is no space at all.
The good news is that you can buy dried hibiscus flowers online. The recipe is super simple whether you use fresh or dried flowers.
Hibiscus Tea
1/2 cup of dried flowers or 8 large, fresh, chemical-free blooms (stems removed)
4 cups of boiling water
Add flowers to water and let steep for about 15 minutes but not too much longer or the tea will be bitter.
Strain & Serve over lots of ice with big wedges of lime.
*Make sure you save the flowers. It's really easy to candy them- the candied flowers are the perfect way to dress up a summer cocktail. Here's the candy how to.
My rose tea can also be made with fresh or dried roses but I definitely prefer the dried version. The best fresh roses to use are Rugosa roses with large petals, but any sweet scented rose should work. It's also best to use organically grown roses. Make sure that the plants have not been treated with chemicals. The plus to using dried roses is that they look pretty even after they have steeped. You can usually find the dried buds at international markets. They are available online too. I like to add loose black tea leaves to the mix. This tea reminds me of one of my favorite teas from Ladurée.
Black Tea with Roses
1/4 cup of rose buds or petals
1/4 cup loose black tea
4 cups of boiling water
Add the roses and water to a pitcher and let steep for 2 minutes
Add the black tea to the pitcher and steep for 5 minutes
Strain & Serve over ice
If you are in a candying mood, it's also easy to candy rose petals. Here's how. I always sprinkle a petal or two in the champagne coupes when I serve my favorite Rose Royale cocktail. {Truely I prefer to buy them candied and skip the dirty work}
Here's to cooling off!