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Author Notes: Simply muddle blood orange slices with fresh mint or basil, add ice, add a touch of simple syrup, mix with Big Hibiscus Iced Tea or Exceptional Iced Tea (from Smith Teamaker: smithtea.com/iced-tea) then top with sparkling water and a lemon wedge. This drink is fantastic with muddled blood oranges, if you have trouble finding them you can substitute for grapefruit and add some squeezed lemon to brighten up the drink. You may need to adjust for sweetness to your preference. A perfectly refreshing iced tea recipe for summer.
This recipe was provided by Smith Teamaker using their specially formulated iced tea quart sized sachets for brewing pitchers of tea (https://www.smithtea.com/pages/iced-tea-recipes). —Zoe Ching
Makes 1-4 glasses
- 1 blood orange
- 1 ounce simple syrup
- sprigs basil leaves (with Exceptional Black Iced Tea) or mint leaves (with Big Hibiscus)
- 1 quart sparkling water (preferably Topo Chico)
- 1 quart ice
- 1 Big Hibiscus Iced Tea quart sized sachet from Smith Teamaker
- 1 Exceptional Black Iced Tea quart sized sachet from Smith Teamaker
- filtered water
- Using Big Hibiscus Iced Tea or Exceptional Black Iced Tea - steep one of our Smith quart sized sachets in 16oz of boiling water
- Steep for 5 minutes
- Slice blood oranges about 1/4 of an inch thick and cut in half.
- Combine both halves of blood orange slices and either one mint or basil leaf in the bottom of a pint glass. (We suggest basil paired with Exceptional and mint paired with Big Hibiscus)
- Muddle until incorporated
- Add ice up to the top of the glass
- Add 1oz of simple syrup
- Add iced tea concentrate all the way up to 1 inch from the top of the glass
- Top with sparkling mineral water (we suggest Topo Chico)
- Stir before serving to incorporate everything evenly
- Garnish with a lemon wedge