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Bumbleberry Breeze Iced Tea

Yields: 4 servings

Ingredients:

  • 6 cups water, divided
  • 4 tsp. loose leaf black tea (or 4 black tea bags)
  • 2 cups mixed fresh or frozen berries
  • 1 cup Herbes de Provence Simple Syrup*
  • 1 x lemon, juiced

Directions:

Bring 4 cups of the water to boil in a medium saucepan. Remove from heat, add black tea, cover and steep for 5 min. Strain and set tea liquid aside to cool. Add remaining 2 cups water and berries to a small saucepan and bring to a boil, then reduce heat and simmer for 5 min. Remove from heat and allow to cool for a few min. Add simmered berries to a blender and puree until smooth. Strain berry puree through a sieve to remove seeds and set aside. When tea and berry puree are both cool, combine them in a pitcher and add syrup and lemon juice. Set the mixture in the refrigerator to chill until ready to serve.

Serving Suggestions:

Serve over ice with slices of lemon and fresh berries. This recipe also works with our Hibiscus-Lavender Simple Syrup.

Yields:

4 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Bumbleberry Breeze Iced Tea

“Our friend gave us some of your spices as holiday gifts. We LOVE your Rogan Josh recipe and spice - my husband has been obsessed with it!”

-Betty G. from Bailey, CO

Bumbleberry Breeze Iced Tea


Yields: 4 servings

Ingredients:

  • 6 cups water, divided
  • 4 tsp. loose leaf black tea (or 4 black tea bags)
  • 2 cups mixed fresh or frozen berries
  • 1 cup Herbes de Provence Simple Syrup*
  • 1 x lemon, juiced

Notes:

*Click here for the Herbes de Provence Simple Syrup recipe.

Directions:

Bring 4 cups of the water to boil in a medium saucepan. Remove from heat, add black tea, cover and steep for 5 min. Strain and set tea liquid aside to cool. Add remaining 2 cups water and berries to a small saucepan and bring to a boil, then reduce heat and simmer for 5 min. Remove from heat and allow to cool for a few min. Add simmered berries to a blender and puree until smooth. Strain berry puree through a sieve to remove seeds and set aside. When tea and berry puree are both cool, combine them in a pitcher and add syrup and lemon juice. Set the mixture in the refrigerator to chill until ready to serve.

Serving Suggestions:

Serve over ice with slices of lemon and fresh berries. This recipe also works with our Hibiscus-Lavender Simple Syrup.

Yields:

4 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.