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Iced Tea Season is Here!

Posted by Sarah Hamilton on
Iced Tea Season is Here!

Spring can be a bit of a tease in Montana because one never know when it might snow.  Today's a glorious day - sunny, relatively warm and just plan a great day to be outside.  So we brewed up some iced tea to keep us hydrated and refreshed while we play outside.

All our teas can be brewed as Iced Teas, not just our Refresh Iced Teas. Today we brewed our Jasmine Scented Green Tea Pearls.  We loaded 4 cut open pyramid sachets into our pitcher infuser and prepared 170° water.  We brewed the tea with the pitcher filled about half way for 15 minutes.  To the brew we added a couple tablespoons of Raspberry Simple Syrup (see below for the recipe).  Once the tea is brewed, we pulled out the infuser and added ice to fill the pitcher.  Enjoy!

Glass of Iced Tea

Raspberry Simple Syrup


1 cup water

1 cup granulated sugar

1/4 cup raspberries

squeeze of Lemon juice


Muddle the raspberries in a small bowl to release the juices.

On the stove, bring the sugar and water to a slow boil. Stir constantly to dissolve the sugar.

Once boiling add the raspberries, reduce heat.

Simmer for 5 minutes covered.

Remove from heat, strain to remove the raspberry bits and seeds. 

Add a squeeze of lemon. Store in a tightly lidded jar.  Stored in the refrigerator, the syrup should keep for about 2 weeks.

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