Peach-Mint Green Tea
Perfectly refreshing. Place 1 bunch (2 ounces) fresh mint in a heatproof bowl; crush or wring slightly. In a pitcher, cover 2 green tea bags with 2 cups just-boiled water, steep 3 minutes, and then squeeze and discard bags. Pour tea over mint; steep 5–8 minutes. Strain, pressing on mint. Add 1 cup peach nectar and chill. Makes 3 cups.
Cranberry-Ginger Hibiscus Tea
Tart and spicy.In a heatproof pitcher, place ¼ cup plus 1 tablespoon hibiscus leaves (or use tea bags). Cover with 4 cups just-boiled water. Steep 4–6 minutes; strain. Add 2 cups cranberry-pomegranate juice and 2 teaspoons grated fresh ginger (if desired, add a little agave nectar to taste). Chill. Makes 6 cups.
Mango Darjeeling Tea
Pleasantly fragrant. In a heatproof pitcher, cover 2 tablespoons Darjeeling tea with 4 cups just-boiled water, steep 2–3 minutes, and then strain. Add 2 cups mango nectar; chill. Garnish glasses with pineapple slices. Makes 6 cups.
Vanilla Rooibos Tea
Smooth and understated. Steep 2 tablespoons rooibos tea in 4 cups just-boiled water for at least 8–12 minutes (or longer; rooibos doesn’t get bitter like other teas do). Strain and add 2 teaspoons pure maple syrup, 1 teaspoon vanilla extract, and a sprinkling of ground cloves. Garnish glasses with lemon wheels. Makes 4 cups.