Strawberry Lemonade Margarita: 

Ingredients (yields approx. 2 margaritas) – 

• 2-3 Tablespoons Strawberry Lemonade Rooibos 
• 5-8 Fresh Strawberries 
• 1 Cup Lemonade (I used Simply Light) 
• 1 Cup Silver Tequila 
• Sugar & Lemon Slice for Garnish

Instructions – 

• Infuse Strawberry Lemonade Rooibos into any Silver Tequila (I used  Espolòn Blanco Tequila). Let sit in the fridge for 24-48 hours or until tequila turns a dark pink/red. 
• Strain the leaves using a fine strainer or cheese cloth. You may need to do this twice to remove all the rooibos leaves.
• Mash 1-2 strawberries into a cocktail shaker. 
• Combine Strawberry Lemonade infused tequila, mashed strawberries, lemonade and ice into a cocktail shaker and shake until blended. I highly recommend using a ‘light’ or low sugar lemonade blend to avoid an overly sweet drink.
• Rim the margarita glasses with sugar. Pour the mixture in and garnish with lemon slice and remaining strawberries. Enjoy!

Goldenberry Smoothie: 

Ingredients (Yields one smoothie) – 

• Heaping tsp of Goldenberry Tea 
• 3/4 cup Water 
• 1 Banana 
• Honey (desired amount)
• Vanilla Greek Yogurt Cup 
• Ice 

Instructions – 

• Brew Goldenberry Tea & let cool 
• Add tea, banana, yogurt, honey, and desired amount of ice to blender. 
• Blend & Enjoy! 

Watermelon Mint Popsicles:

Ingredients (yields approx. 4 popsicles) – 

• Heaping tsp of Watermelon Mint Green Tea 
• 3/4 cup Water
• 1/2 cup Watermelon Juice (I used Simply) 
• Splash of Lime Juice 

Instructions – 

• Brew Watermelon Mint Tea (Brew tea at 180º – steep for 2 minutes.)
• Add a squirt of Lime Juice and Watermelon Juice 
• Stir and pour into popsicle molds 
• Freeze overnight and enjoy!

Tropical Starfruit Herbal Iced “Tea”:

Ingredients (yields 8) – 

• 4 tsp Tropical Starfruit Tisane
• 4 cups water
• 2 cups mango juice
• Seltzer or sparkling wine

Instructions –

• Boil water and pour over the Tropical Starfruit.  Steep for 10 minutes, then strain.
• Combine steeped tea in a pitcher with juice. 
• Pour over ice in glasses and add seltzer or sparkling wine (approximately 1/4 – 1/3 cup).

Pink Bubblegum Cupcakes:

Ingredients (yields 12 cupcakes) –

• 1 cup + 2 Tbsp whole milk
• 2 ½ Tbsp Pink Bubblegum Herbal Tisane
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ cup tea milk
• ¼ tsp salt
• 1 cup sugar
• ½ cup canola oil
• 1 tsp vanilla extract
• 2 eggs

Frosting Ingredients – 

• 2 sticks softened butter
• Zest of 1 lemon
• 2 cups confectioner’s sugar
• ½ cup tea milk

Instructions –

• Heat the milk in a saucepan until steaming hot.  Turn off the heat, place the tea in the saucepan, stir, cover and steep for 5 minutes.  Strain into a measuring cup and press liquid out of the leaves to make 1 cup of milk.
• Preheat the oven to 350F. Line a cupcake pan with 12 liners.
• Sift together the flour, baking soda and salt.
• In an electric mixer mix the granulated sugar, oil, vanilla and eggs. Alternate adding the flour and the 1/2 cup of the milk tea until incorporated. 
• Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes.
• Allow to cool completely before frosting.

For the frosting –

• Cream the butter then add the lemon zest.
• Slowly alternate adding the confectioners’ sugar and 1/2 cup milk tea until you reach the desired frosting consistency.
• Frost the cooled cupcakes and serve.

Tropical Iced Tea:

Ingredients –

• 2 cups Hot Water (180°)
• 1/4 cup Granulated Sugar
• 2 heaping tsp. Hawaiian Pineapple Green Tea
• 1/2 Mango cut into chunks
• 2 sprigs Mint 

Instructions – 

• In a pitcher or glass, muddle the mango and mint leaves. 
• Add the rest of the ingredients and stir. 
• Let this steep for 20 minutes before straining.
• Chill.

We hope you love our Summer Recipes as much as we do!

Did you try any? Let us know how it turned out.

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