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Raise your hand if you’ve been craving the return of summer! Because, let’s be honest… a little bit of summer (oh, hey, Vitamin D and vacations!) is just what the world needs right about now (at least the Northern hemisphere, of course!). And what better way to celebrate the season than with Bigelow Tea?
If sunshine is on your mind, look no further than a tall pitcher of iced tea to seal the deal. Want the perfect iced tea recipe? No problem. We’ve got just what you’re looking for to stay hydrated and happy. Keep things fresh with a handful of seasonal fruit, too! From smoothies to iced tea to ice pop treats, here are five awesome recipes to jumpstart your favorite season!
Bigelow® Herbal Tea Smoothie
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Ingredients
¾ cup hot water
6 Bigelow® Herbal Tea Bags (Try summer-ish flavors Perfect Peach, Red Raspberry or Wild Blueberry with Acai)
1 cup low-fat vanilla yogurt
1 cup frozen fruit (strawberries, mangos, raspberries, blueberries, or a combination)
Instructions
In a measuring cup, combine hot water and 6 tea bags of your flavor choice listed above. Allow to steep for 3-5 minutes. Remove tea bags. Allow tea to cool, then place in the refrigerator until well chilled. In a blender, combine the yogurt, frozen fruit, and ½ cup chilled tea. Puree until smooth. Pour into glasses and serve with a straw.
Pomegranate Blueberry Iced Tea
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Ingredients
1 quart boiling water
2 Bigelow Pomegranate Pizzaz Herbal Tea Bags
1 Bigelow Wild Blueberry with Acai Herbal Tea Bag
Instructions
Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herbal tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.
Winning Combination Cranberry Hibiscus
and
Orange & Spice® Iced Tea
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Ingredients
1 Bigelow Cranberry Hibiscus Herbal Tea Bag
1 Bigelow Orange & Spice Herbal Tea Bag
½ cup (4 fl. oz.) boiling water
Cold Water
Glass filled with ice
Instructions
Pour boiling water over tea bags. Steep 3 to 5 minutes. Remove tea bags. Pour into tall glass filled with ice. Add cold water. Sweeten to taste. Garnish with an orange slice. So delicious and refreshing.
Iced Tea & Lemonade Ice Pops
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Ingredients
1 c. (8 oz.) boiling water
2 Bigelow Iced Tea & Lemonade Tea Bags
2 cup (16 oz.) cold water
Ice pop maker
Instructions
Pour 8 oz. (1 cup) of boiling water over 2 Bigelow Iced Tea and Lemonade Tea Bags. Steep 6 – 10 minutes. Squeeze tea bag of excess tea mixture. Add 16 oz. (2 cups) of cold water and stir. Fill each ice pop maker to the top. Freeze 4-6 hours.
Vanilla Caramel Tea-licious Ice Cream Sandwiches
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Ingredients
1 ¾ cups (409mL) whole milk
6 Bigelow® Vanilla Caramel Tea Bags
2 cups (500mL) heavy cream
2 eggs, beaten
⅔ cup (160mL) sugar
48 chocolate or vanilla wafers – 2 ½ inches in diameter
Instructions
Requires Ice Cream Maker. In a small saucepan, combine ½ cup milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove and discard. In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill. Pour into ice cream maker and follow manufacturer instructions. Place in a plastic container and store in freezer until ready to make sandwiches. To make sandwich: Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour; wrap each sandwich in plastic. They will keep in freezer for up to one week.