Kripalu Recipe: Iced Teas

Posted on July 6th, 2012 by in Kripalu Kitchen

Here at Kripalu, we can make—and our guests and staff can drink­—about 60 gallons a day on a hot day!

Here are two recipes for our favorite iced teas, but I suggest keeping the yield a bit smaller then 60 gallons!

Happy summer sipping!


Moroccan Mint Tea

Makes 6 cups.

6½ cups water

½ cup fresh mint (stems and all), washed

2 tablespoons green tea (or 6 tea bags)

1–2 tablespoons sweetener of choice—organic sugar, agave, or honey work well

Bring water to a boil. Turn off heat, add mint, and allow to steep five minutes. Return to a boil, turn off heat, and add tea. Allow tea to steep no more than three minutes. (Green tea will become bitter if over-steeped.) Remove tea and mint; sweeten to taste. Great hot or cold.

Hibiscus-Lavender Infusion

Makes about 2 quarts

6 tablespoons dried hibiscus

2 tablespoons plus 1 teaspoon lavender

8 cups water

1/4 cup fresh lemon juice

1/2 cup cane sugar

Place hibiscus and lavender in a cheesecloth and tie with a string to make a pouch.

Bring water to a boil in a large pot. Turn off the heat and add the hibiscus-lavender pouch, lemon juice, and sugar. Steep for 20 minutes. Strain and chill. Serve cold.



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