Blueberry and Mint Iced Tea

Serves 4
Recipe from Good Eatings
Husband-Tested in Alice’s Kitchen

Not only is this pretty to look at, it’s very refreshing and perfect on a hot summer day.    

4 cups + 2 cups water
2-3 Tablespoons sugar, depending on your preference
6 peppermint tea bags (I used Trader Joes Candy Cane Green Tea.  It’s decaf.)
1 cup frozen blueberries
1 small lemon, sliced thinly
A handful of fresh mint sprigs

Boil 4 cups of water. Add the tea bags and the sugar.  Steep for at least 5-10 minutes.
In the meantime add the blueberries to a bottle or jar and use a utensil to smash them up a little.
Once the tea has steeped remove the teabags. Pour in the remaining 2 cups of cold water to start the cooling process. Then pour the tea into pitcher making sure to submerge the blueberries.
Leave in the fridge for 3-4 hours to chill.  Serve the tea over ice.
Add the lemon slices and fresh mint sprigs to the mixture just before serving and enjoy well chilled.

Winter Warming Hot Spiced Tea

Recipe from Everyday Foods

Husband-Tested in Alice Wootton's Kitchen

Serves 4

Be sure to have the ingredients to this delicious drink handy so that you can whip this up quickly for drop in guests, or wish to have something yummy to sip on while reading by the fire or when you wish to have something to warm you up after a hike in the beautiful hills of South Central Indiana. I use English Breakfast Tea, available in the bulk tea section of the Lost River Market & Deli. The cinnamon sticks, whole cloves and peppercorns are found in the bulk spice section of the store. The ginger root is found in the produce aisle. It's always satisfying to use local wildflower honey too! This tea would be especially good with cookies purchased at the deli.

In a large saucepan, bring 3 cups water and a 2 inch piece of fresh ginger (unpeeled), halved lengthwise, to a boil. Reduce heat; simmer 8 minutes. Add 2 Tablespoons or 4 tea bags of English Breakfast Tea, 1 cinnamon stick, 8 whole cloves, 1/4 teaspoon whole black peppercorns, and 2 cups low-fat milk. Steep over medium-low heat for 6 minutes. Strain through a sieve; discard solids. Stir in 1/4 cup honey (or to taste). Divide among mugs. Serve hot, garnished with more cinnamon sticks, if desired.