Southerners know the value of ice tea, for them it is an elegant affair according to author Fred Thompson in his book “Iced Tea.” And, he should know he is a food stylist and recipe developer who trained at the Culinary Institute of America.
I agree with Thompson who grew up in the South watching his grandmother, mother and aunties make tea who states that “one does not need to be from the South to be a big ice tea lover and to appreciate the wonderful flavors associated with this icy cold beverage.” I believe it’s a tragic mistake not to have beverages like ice tea on hand when our clients come in the door of our establishments after making their way through the grueling and steamy summer heat into our beautifully appointed spas or medical esthetic facial clinics. Just imagine not only do you come across as extremely hospitable but think for a moment about and how refreshing it would be for your clients if you were to have some sparkling strawberry tea ready to hand to them as soon as they arrive all sticky, hot and, perspired. Mixing tea with blended frozen strawberries and combining it with thawed limeade concentrate in a blender until it is frothy and pouring it into a tall glass garnished with a few sprigs of mint is a great way to let your clients know how much you care about their comfort.
Thompson mentions in his book a really wild combination of tea and V-8 juice which he says was inspired by a very creative Australian chef. He says that “tomatoes and tea may sound bazaar but he claims it’s actually quite uplifting on a scorching day.” The sun-dried tomatoes add just a hint of smokiness to the beverage – giving it a good measure of zing. According to the book, it is easy enough to make, all we have to do is combine one 14 ½ -ounce can diced tomatoes with 6-8 sun-dried tomatoes (without oil) mix with six cups icy cold water and one tablespoon of Ceylon tea leaves. Thompson instructs us to bring the canned tomatoes and the sun-dried tomatoes with 2 cups of water along with the tea leaves to a boil, cover the mixture, remove it from heat, and let it steep for 10 minutes. Afterward, he directs us to strain it through a fine-mesh strainer into a 1 ½ quart container, pressing firmly on the solids to release the juices and to add the remaining 4 cups of water and stir. He suggests we chill the mixture then… serve it over plenty of ice.
Here is just a sampling of some more of Thompson’s iced tea blends mentioned but… you will have to get his book though, if you want the recipes:
- Mixed-berry with green tea blended with raspberry yogurt
- Iced green tea which he suggests making with honey and fresh lemon
- A nice blend of Earl Grey tea, Irish breakfast tea in combination with raspberry tea
- Cha Yen (Thai iced tea)
- Tea blended with lemon yogurt and garnished with lemon slices
- And, for adults – Green Tea Martinis – which Fred says are made with the addition of orange flavored vodka poured over cracked ice, placed in a cocktail shaker for 30 seconds and served up chilled in martini glasses and garnished with small lime wedges, sweetened to taste.
Additional Resources –
Thai Iced Tea Recipes
How to make the perfect Ice Tea – with all the properties in tact of hot tea
Secrets for Making Faultless Ice Tea
Best teas to make Iced Teas
Exotic Eastern Asian Iced Boba Tea Mixture