5 exotic iced teas you’ve probably never thought to serve this summer

Looking for refreshing summer drink ideas the entire family can enjoy? Something fruity, cold and delicious you can enjoy while sitting in the garden or by the pool? These exotic iced tea recipes will tick all those boxes.

If you do want to booze these up, consider adding your favourite alcoholic spirits like gin or vodka or a little sparkling wine to make it extra festive.

Earl Grey and Lavender Iced Tea

Ingredients:

8 and ¼ cups boiling water

6 Earl Grey tea bags

1 teaspoon dried lavender flowers

¼ cup sugar

Lavender or mint sprigs for garnish

Method:

In a large bowl or pot, steep the tea bags and dried lavender flowers in 8 cups of boiling water for 10 minutes or so. Strain and let it cool.

In another bowl or pot, combine the sugar with the remaining 1/4 cup boiling water and stir until the sugar dissolves. Add the sugar syrup to the tea and let it cool.

Serve in tall glasses filled with ice and garnish with lavender or mint springs.

Cherry and Citrus Iced Tea

Ingredients:

4 cups boiling water

1/3 cup cherry syrup

4 green or black tea bags

The juice of one orange

4 slices lemon or oranges

Method:

In a large bowl or pot, steep the tea bags and cherry syrup for 3 to 5 minutes. Remove tea bags and allow it to cool. Add the juice of one orange and put the mixture into the fridge until cold. Once it’s reached the perfect temperature, add some ice and lemon/oranges to a glass and pour in the iced tea.

Hibiscus and Pomegranate Iced Tea

Ingredients:

¼ cups loose hibiscus tea

4 cups boiling water

1 cup pomegranate juice

4 cups cold water

Lemon, for garnish

Method:

Steep the tea in the boiling water for around 5 minutes. Strain and pour into a large bowl or jug. Add the pomegranate juice and cold water. Stir the mixture and chill in the fridge. Serve with lemon wedges and pomegranate seeds if you’re fancy.

Mango Green Iced Tea

Ingredients:

4 green tea bags

4 cups boiling water

Mint

Mango slices

2 cups mango nectar (recipe below if you don’t want to buy mango concentrate or nectar)

For the mango nectar:

2 ripe mangos

Water as desired

Method:

For the mango nectar:

Collect the mango flesh from your fresh mangos. One of the easiest ways is to cut it in half and then use a glass to scoop the flesh out of the skin. Put the flesh into a blender and blend, adding water to get the consistency you like.

For the iced tea:

Steep the tea bags in the boiling water for 3 to 5 minutes. Let cool and then mix with the mango nectar. Chill in the fridge until ready and then pour into glasses with ice, mango slices and mint for garnish.

Granadilla chamomile iced tea

4 cups boiling water

4 bags of chamomile tea

120 g dried pineapple slices

50 g dried mangoes

2 sticks lemongrass

115g granadilla pulp

Method:

In a large bowl or pot, steep the tea bags and dried fruit for about 10 minutes. Remove the tea bags, but leave the dried fruit and allow the mixture to cool before chilling in the fridge for a few hours.

Strain the tea. Crush the bottoms of the lemongrass and add it to the tea along with the granadilla pulp. Stir and pour over ice to serve.

ALSO READ: Sparkling lemon and fig flavoured iced tea