Iced tea is a favorite summer quencher around here but I often find that the ice dilutes it too quickly. By making "ice tea" cubes I can enjoy my glass and keep it cold at the same time. I added ginger and mint instead of the traditional lemon for a different twist. - inpatskitchen —inpatskitchen
Test Kitchen Notes
This cool, frosty, slushy tea drink is a wonderful summer refresher. The mint and ginger blend well together and the sweetness of agave helps to highlight their distinct flavors without making the tea too sweet. Blending the tea ice cubes with the cold tea makes a creamy, slushy drink that looks nothing like iced tea, and more like a frozen coffee drink. It is delightful to sip through a straw on a hot summer day. I imagine you could also serve small glasses of this spiked with vodka, bourbon, or rum for a unique summer cocktail! - JoanG —JoanG
thinly sliced peeled, fresh ginger
mint leaves, torn
In This Recipe
In a saucepan bring the water, ginger and mint to a boil and simmer for about 5 minutes.
Turn off the heat, add the Agave nectar and teabags, cover and let steep for about 30 minutes.
Remove the teabags, strain the tea and cool completely.
Fill an ice cube tray with some of the tea and freeze overnight (or until frozen). Refrigerate the remaining tea.
When ready to serve, place half of the ice cubes in a blender along with 12 ounces of the chilled tea. Blend until slushy. Pour into a tall glass and grab a straw. Repeat for the second glass.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!