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.
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.