Delicious teas for summer

In winter, a hot cup of tea helps to face the low temperatures. In summer, the cold drink refreshes and hydrates in a healthy way. Are you one of those tea lovers? So it's best to read our recipes from delicious teas for summer!

Fruit tea

The diuretic action of pineapple, the calming effect of passion fruit and the digestion benefits of apple make this fruit tea an excellent combination.



Ingredients

  • 2 liters of water;
  • 2 slices of pineapple;
  • 1 passion fruit;
  • 1 apple;
  • 5 cloves;
  • 2 cinnamon sticks;
  • 3 star anises.

Way of doing

Boil ½ cup of water with ½ cup of sugar and make a syrup. Add the fruits in the syrup, the cloves, the cinnamon and the aniseed and cook for 5 minutes. Add another ½ cup of water and boil for 10 minutes over low heat. Cook everything and serve well chilled.

Recipe for iced tea with passion fruit and apple

Ingredients

  • 2 cups of water;
  • Ice cubes;
  • 1 passion fruit;
  • 1 apple, peeled and chopped.
  • Brown sugar to taste.

way to do

Cook the fruits in water for 5 minutes. Strain, let cool and add sugar and ice.

Delicious teas for summer

Iced green tea with ginger and lemon

Green tea and ginger are thermogenic, accelerate fat burning. Lemon is a source of vitamin C that strengthens the immune system and refreshes.



Ingredients

  • 1 liter of water;
  • 4 teaspoons of green tea;
  • 5 cm of fresh ginger;
  • juice of one lemon;
  • 4 slices of lemon;
  • Honey.

Preparation

Peel the ginger, cut it finely and bring to a boil. Add green tea to a cup of hot water and leave for 3 minutes. Add the honey and wait for it to cool before adding the lemon juice. Use lemon slices to sweeten.

Iced tea with passion fruit, red berries and lemon balm

Ingredients

  • 1 liter of water;
  • Passion fruit pulp with seeds;
  • 1 branch of lemon balm;
  • Red fruits;
  • Honey.

Way of doing

Boil the water, add the passion fruit and lemon balm. After 2 minutes, turn off the heat and wait an hour. Add the berries, ice and sweeten to taste.

Iced tea with mint and green tea

Mint is good for the digestive and immune systems, perfect!

Ingredients

  • 1 liter of water;
  • 1 bunch of mint;
  • 2 tablespoons of powdered green tea;
  • 8 teaspoons of brown sugar.

Preparation

Add the washed mint, green tea and sugar to boiled water. Wait 5 minutes, strain the tea and place the drink in a glass bottle and store in the fridge.

Tunisian Tea

The antioxidant properties of walnuts, coupled with the immune system benefits of mint and green tea, are the secrets to this delicious tea.



Ingredients

  • 1 handful of walnuts;
  • 1 sprig of mint;
  • 1 tablespoon of green tea;
  • Brown sugar (optional).

Preparation

Roast the walnuts, put ½ liter of water in a kettle, add the mint and green tea and cover for 8 minutes. When the walnuts are roasted, chop them up and put them in the kettle. Place in the fridge and serve cold.


Jasmine Iced Tea with Mint

The union of jasmine that relieves stress and strengthens the immune system with mint. Great to face the hot days.

Ingredients

  • 2 liters of water;
  • 4 jasmine tea bags;
  • 4 green tea bags;
  • 4 sprigs of mint;
  • 1 lemon, cut into slices;
  • ½ cup of honey;
  • Ice.

Way of doing


Bring water to boil with the sachets (without the strings) and honey. Turn off the heat after 5 minutes and add mint and lemon and wait 15 minutes. Strain the tea and serve the drink over ice.

Tea with açaí, guarana and mate tea

The açaí berry with its antioxidants, the diuretic effect of guarana and mate tea are the face of this recipe.

Ingredients

  • 1 glass of ice water;
  • 1 acai pulp;
  • 1 teaspoon soluble mate;
  • 1 dessert spoon of guarana powder.

Preparation

Blend everything in a blender until you get a homogeneous mixture. Place in a container with a lid and place in the fridge. Do not drink at night, due to the stimulant property of guarana.

Os Iced teas are summer bets and allies of a healthy life. Did you know that there is a tea for every moment of the day? Find out here.

Text written by Sumaia de Santana Salgado from the Eu Sem Fronteiras Team

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