Strawberry Tea Recipes

STRAWBERRY TEA (SWEET TEA)

Steps:

• Pick and rinse red ripe strawberries and hull them. Chop the berries coarsely and measure 3/4 cup. You can slice them using a knife or use a food processor to chop it.
• Add 3 cups of water to a sauce pan. Add sliced strawberries and few mint leaves torn. If you are adding sugar add.
• Bring it to a boil. Boil in medium flame for 2-3 minutes or until the sugar is dissolved.
• Remove the boiling water with strawberries from flame and dip in the tea bags.
• Close the pan and let tea bags steep for 1-2 minutes. You can also add loose tea leaves but don't forget to strain the tea using a tea strainer.
• Remove the tea bags, add maple or sugar or honey and mix well. Now to the tea add lemon juice and mix.
• Divide among three serving glasses and serve strawberry tea warm.

STRAWBERRY TEA RECIPE

Steps:

• Add water and ½ cup chopped strawberries to a medium-size saucepan and bring it to a boil over medium-high heat. Once the water comes to a boil, reduce the heat to low and simmer for 2-3 minutes.
• Switch off the heat and add green tea leaves to the pan. Cover the pan with a lid and let the tea steep for 2 minutes.
• Do not brew the tea for longer, otherwise, it may turn bitter. I personally feel 2 minutes is a perfect brewing time.
• Add honey and mix well.
• Divide the remaining ¼ cup chopped strawberries in between 4 serving cups.
• Strain the tea in the cups using a tea strainer and discard the cooked strawberries.
• Serve immediately.
• Once the tea is ready, strain it and cool it to room temperature. Refrigerate for 1-2 hours.
• Add chopped strawberries and 1-2 lime slices to 4 serving glasses.
• Fill the glasses with ice cubes.
• Pour the tea over ice and serve immediately.

ICED STRAWBERRY TEA

Steps:

• Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.