Iced Teas to Please!

I have many guilty pleasures, but none more so than sitting on the deck with Kale, whiling away the time with a stack of magazines soaking up the warmth of the sun on our faces. Since we live in Raincouver, sunshine is always welcome, as is a delicious iced tea to wet our whistles and to stay hydrated. In fact I decided to make two different teas with you today: Pineapple Mojito Iced Iea and Hibiscus Ginger Iced Tea.

One of my favourite drinks is the mojito; therefore, it inspired me to make a virgin tea version with Pineapple, Mint and Lime. These flavours pair well together and I’ve sweetened it with stevia. Stevia is a plant that is two hundred times sweeter than sugar, so a little goes a very long way. A drop of Stevia is about equal to one teaspoon of sugar. There is a slight bitter aftertaste, but with a minimal quantity the aftertaste is barely noticeable.

Starbuck’s has a delicious hibiscus iced tea, which they sell at Starbuck prices. But, I’ve found that it’s easy and inexpensive to make! In my version, I’ve added ginger as it pairs well with the tea’s normal tart, tangy, and fruity taste. The ginger adds an extra zing to this already tasty ice tea.

While perusing Kale’s collection of magazines I came across a feature article on Lake Como’s Villa d’Este. When my husband and I were still in the early stages of our relationship he took me to Italy. One of the places we went to was Lake Como, which is in the northern part of Italy, close to the Swiss border. My husband, who always says he is not romantic, had splurged and booked us into a swanky and definitely very romantic hotel called the Villa d’Este. This hotel is just on the edge of Cernobbio a charming little town. Our little Renault felt out of place when the valet parked it next to luxury cars. During our stay, we met an American couple staying in Cernobbio. We invited them over to our hotel for drinks and when we told them where we were staying, they said, “Wow, it’s only the best hotel in the world!” I had no idea. We had the meal of a lifetime dining by the pool, overlooking Lake Como, eating Sardinian lobster. So here I sit, sipping my Hibiscus Ginger Iced Tea, reliving that magical time in Bella Italia with my very romantic husband!

Superfoods in the recipes:
Peppermint – Peppermint leaves can be made into a tea and can help with indigestion. Studies indicate that peppermint oil can relieve symptoms of Irritable Bowel Syndrome. It is also an analgesic, so try applying peppermint oil when a headache strikes.
Pineapple – Contains vitamins C, potassium and iron. Contains the enzyme bromelain which is also good for digestion. Eat a little before a meal to aid digestion.
Lime – Contain vitamin C, folic acid and a range of phytochemicals (under the antioxidant family).
Hibiscus – It has many benefits, some of which are lowering high blood pressure and supporting upper respiratory health.
Ginger – Anti-nausea, anti-inflammatory, antiseptic.

Pineapple Mojito Iced Tea serves 4

Ingredients:

3 peppermint tea bags
4 slices dried pineapple
1 lime sliced
Stevia or other sweetener (to taste)

Directions:

Boil 4 cups of water. In a teapot add the boiled water to the tea bags and the pineapple. Let steep for about 5 minutes or longer. A longer steep allows more of the beneficial properties to bloom.
Remove the tea bags. You can mash the pineapple, to extract more flavour. Let cool.
Once cooled, remove the pineapple by straining the tea.
Add ice cubes, the lime slices and sweetener if using.

Hibiscus and Ginger Iced Tea serves 4

Ingredients:

1/4 c dried hibiscus flowers
4 generous slices of ginger
Honey to taste (or other sweetener)

Directions:

Boil 4 cups of water. Divide the hibiscus flowers between two paper tea filters, or if you have a teapot with its own filter built in, fill it with the hibiscus.
Pour the boiled water into the teapot with the hibiscus in it. Add the ginger slices. Let steep about 5 minutes.
Remove the hibiscus, the ginger can stay in the pot for more.
Add the honey. Stir.
Let cool and serve over ice.