Down here in Texas, iced tea is a thang. It’s the first beverage you offer guests when they come over for a visit. Good Morning Texas asked me to offer some tips on brewing the perfect glass of iced tea and share my recipes for ‘spa water’. I leave a large beverage dispenser on my kitchen island full of cucumber mint water or melon water. It looks gorgeous and encourages my guests to help themselves to water (so I don’t have to refill their glasses all day long). Try these recipes and stay hydrated all summer long!
Melon Infused Water
Half a watermelon
Half a cantaloup, seeded
3 gallons water
Cut both melons, including rind, into thin slices and place in a large glass tupperware. Fill with water. Refrigerate overnight. In the morning, fill a 3 gallon dispenser with ice, along with fruit and infused water. Fill dispenser up the remainder of the way. Will keep (with ice) up to two days.
Cucumber Mint Infused Water
1 large English cucumber
1 large handful Mint leaves, washed and destemmed
3 gallons of water and ice
Slice cucumbers into quarter inch thick disks. Place in a glass tupperware, along with mint, and fill with water. Refrigerate overnight. In the morning, fill a water dispenser with ice. Pour the cucumbers, mint and water into the dispenser and fill the rest of the way with water. Serve and enjoy. Will keep (with ice) for up to two days.
Perfect Iced Tea
1 tablespoon loose leaf tea (I used La Creme Peach Detox Tea)
16 ounces hot water
16 ounces cold water
sugar or honey to sweeten
Boil 16 ounces of water, then let it cool down for a minute before adding it to a tea pot, along with the loose tea. Steep for 5 minutes. Strain, sweeten, and add 16 ounces of cold water. This will ensure tea does not cloud, taste bitter, or be too strong. Serve over ice and enjoy. Will keep for a week in your refrigerator.