If you’re like me, you’ll be excited to make tasty summer dishes. You’ll also want to pick the perfect iced tea to match the flavours. 

Just like wine pairings, herbal tea pairings can profoundly change a meal. Knowing which flavours go well together and which do not is important.

We’ve created a helpful guide to make your summer dinner parties easy. You can also cook delicious herbal iced tea pairings! Let’s take a look!

Brewing the Perfect Cup Of Iced Tea

Personally, iced tea blends is my go-to beverage throughout the warmer months. Light, refreshing flavours combined with the bubbly fizz of cold drinks are a great way to stay hydrated all summer.

But brewing some of these organic teas can be key to enjoying iced tea and it's health benefits throughout the summer. Here are five ways to brew the absolute best iced tea you’ll ever have tasted!

Hibiscus Iced Tea Done Right

Enjoy fresh hibiscus iced tea all summer long with our handy recipe! 

Ingredients:

●    4 cups water

●    1/4 cup hibiscus tea or two tea bags

●    2 tbsp honey (or sweetener of your choice)

●    Ice cubes

●    Lemon slices (optional)

●    Fresh mint leaves (optional) 

Instructions:

1. Bring the water to a boil, then remove from heat.
2. Add the hibiscus tea leaves or bags and let them steep for 10 minutes.
3. Strain the tea into a jug and stir in the honey until dissolved.
4. Let the tea cool, then refrigerate until cold.
5. Serve over ice with lemon slices and mint for a refreshing touch.

Magical Butterfly Peaflower Iced Tea

Wow, your guests with colour-changing magic right before their eyes! 

Ingredients:

●    4 cups water

●    1/4 cup butterfly peaflower tea or two tea bags

●    2 tbsp sugar (or sweetener of choice)

●    Ice cubes

●    Lemon or lime slices (optional) 

Instructions:

1. Boil the water and remove it from the heat.
2. Add the butterfly pea flower tea and let steep for 5-7 minutes.
3. Strain the tea into a jug and stir in the sugar until it dissolves.
4. Allow the tea to cool down before refrigerating it.
5. Serve over ice, and add lemon or lime slices for a colour-changing surprise!

Easy Iced Green Tea

If you want to enjoy iced green tea without that dreadful bitter taste that comes with incorrect brewing, you’re going to need our recipe! 

Ingredients:

●    4 cups water

●    Two green tea bags (or 2 tsp loose-leaf green tea)

●    1-2 tbsp honey (optional)

●    Ice cubes

●    Lemon slices (optional) 

Instructions:

1. Boil the water and let it cool slightly before adding the green tea bags (green tea can become bitter if brewed in boiling water).
2. Let the tea steep for 3-5 minutes, depending on how strong you like it.
3. Remove the tea bags and stir in honey if using.
4. Let the tea cool completely, then chill in the fridge.
5. Serve over ice with lemon slices if desired.

Pretty in Pink Rose Petal Iced Tea

Live out your Barbie dreams with this delightful summer recipe for the perfect rose petal iced tea! 

Ingredients:

●    4 cups water

●    1/4 cup rose petal tea or two tea bags

●    2 tbsp sugar (or sweetener of choice)

●    Ice cubes

●    Fresh rose petals (optional) 

Instructions:

1. Boil the water and remove it from the heat.
2. Add the rose petal tea and let them steep for 10-12 minutes.
3. Strain the tea into a jug and stir in the sugar until dissolved.
4. Let the tea cool completely before refrigerating.
5. Serve over ice and garnish with fresh rose petals for a beautiful presentation.

Sweet Orange Summer Fruit Iced Tea

For something a little fruity, why not try our amazing orange summer fruit iced tea? It’s the perfect way to unwind on a hot day, and add a sneaky drop of vodka for some spiked teas when the sun goes down!

Ingredients:

●    4 cups water

●    Two orange summer fruit tea bags (or 2 tsp loose-leaf tea)

●    One orange, thinly sliced

●    1/2 cup mixed summer fruits (e.g. strawberries, peaches, raspberries)

●    2 tbsp sugar (or honey)

●    Ice cubes

●    Fresh mint leaves (optional) 

Instructions:

1. Boil the water and steep the tea bags or loose tea for 5 minutes.
2. Remove the tea and stir in the sugar until it dissolves.
3. Add the orange slices and mixed summer fruits to the tea.
4. Let the tea cool, then refrigerate for at least 1 hour to infuse the flavours.
5. Serve over ice, garnished with mint leaves for extra freshness. 

Your guests will swoon over these summer treats, and for a kid-friendly frozen treat, why not freeze them for a sweet and healthy after-school snack?

Summer Recipes You Will Love

We’ve assembled some of the easiest and most delicious summer recipes to pair with the tea recipes, so you’ll have effortlessly balanced meals that your taste buds would love no matter what!

These recipes also have the health benefits of assisting with lowering blood pressure, boosting your immune system, relieving nausea, and more!

Warm Halloumi and Roasted Peach Salad

Kick off your meal with something light and delicious! After all, who doesn't love halloumi? This salad is a great, easy recipe to welcome guests into your home, and it's easy to store leftovers for a quick lunch for the following day! Pair with our hibiscus tea recipe for a sweet treat! 

Preparation time: 5 minutes Cooking time: 30 minutes Serves: 4 

Ingredients:

●    Two peaches

●    225g halloumi

●    70g rocket (arugula)

●    1/2 cup fresh mint leaves

●    1/4 cup extra virgin olive oil 

Instructions:

1. Preheat your fan-forced oven to 190°C. Line a baking tray with parchment paper. Cut the peaches into wedges and arrange them on the tray. Roast for about 30 minutes or until they turn golden and caramelised.
2. Slice the halloumi into thin strips. In a pan, heat a small amount of olive oil over medium heat and fry the halloumi until both sides are golden brown.
3. To assemble the salad, spread the rocket leaves on a serving plate and scatter the mint leaves on top. Add the roasted peaches and halloumi pieces. Drizzle with olive oil and season with sea salt and freshly cracked black pepper before serving.

Spiced Fish Tacos with Fresh Avocado and Cabbage Slaw

Spice up summer with these quick and simple spiced fish tacos. The added avocado will help you feel fuller for longer and make a wonderful textural contrast with the crunchy cabbage! We suggest pairing this with our recipe for butterfly peaflower tea for a yummy summer lunch. 

Preparation time: 20 minutes Cooking time: 10 minutes Serves: 4

Ingredients:

●    1 tsp ground cumin

●    1 tsp ground coriander

●    2 tsp smoked paprika

●    Two limes

●    500g white fish fillets (cod, haddock, pollack, or tilapia), skinless and boneless

●    ¼ red cabbage

●    Two large tomatoes

●    Two large avocados

●    2 tbsp vegetable oil

●    Eight small corn or wheat tortillas

●    Small bunch of coriander, chopped

●    One green chilli, finely sliced (optional)

●    100g soured cream

●    Chilli sauce for serving 

Instructions:

1. In a large bowl, mix together the cumin, coriander, smoked paprika, and a pinch of salt. Squeeze in the juice of 1 lime and combine well. Coat the fish fillets with this spiced lime marinade, then set them aside to absorb the flavours while you prepare the toppings.
2. Thinly slice the red cabbage by hand or use a food processor for a finer texture. Squeeze half a lime over the cabbage, season with a pinch of salt, and massage the salt and lime into the cabbage.
3. Chop the tomatoes into small pieces. Prepare the avocados by slicing or mashing them. Add a little lime juice and salt, based on how ripe they are. Keep all the salad components separate for assembly later.
4. Preheat the grill to high. Line a baking tray with foil and lightly brush it with oil. Place the fish fillets on the tray, drizzle any remaining marinade over them, and brush with a bit more oil.
5. Grill the fish for 8-10 minutes until fully cooked and slightly charred in places. The fish should flake easily when pressed gently.
6. If you have a gas hob, use tongs to warm the tortillas directly over the flame until they’re slightly charred. Alternatively, wrap them in foil and warm them in the oven beneath the fish.
7. To serve, spread a spoonful of soured cream on each tortilla. Add a handful of cabbage, some chopped tomatoes, and a few slices of avocado. Break the fish into chunks and place on top, then sprinkle with fresh coriander and chilli slices, if using. Drizzle with chilli sauce to finish.

Spiced Lamb Koftas with Mint Yoghurt and Warm Flatbreads

Enjoy these delicious koftas with a minty yoghurt sauce and warm flatbreads as your main course. Pair with our simple green tea recipe for the absolute best way to enjoy a summer dinner! 

Preparation time: 15 minutes Cooking time: 20 minutes Serves: 3-4 

Ingredients:

●    500g lamb mince

●    3 tbsp tikka curry paste

●    2 tbsp mango chutney

●    Two garlic cloves, finely grated

●    A thumb-sized piece of ginger, finely grated

●    225g Greek-style yoghurt

●    1 ½ tbsp mint sauce

●    Eight flatbreads

●    Four tomatoes, sliced

●    2 Little Gem lettuces, shredded 

Instructions:

1. In a large mixing bowl, mix the lamb mince with the tikka curry paste, mango chutney, grated garlic, and ginger. Lightly season on with salt and pepper.
2. Shape the mixture into around 20 small oval-shaped koftas. Heat a non-stick frying pan over medium heat (you won’t need oil as the lamb will release its fat). Cook the koftas in batches for 2-3 minutes until browned, taking care as they may be a bit delicate.
3. Preheat the oven to 200°C (180°C fan) or gas mark 6. Transfer the browned koftas to a baking tray and bake for 10 minutes. During the last 5 minutes, place the flatbreads in the oven to warm through. While they cook, mix the Greek yoghurt with the mint sauce.
4. To serve, fill each warm flatbread with a few koftas, a dollop of mint yoghurt, sliced tomatoes, and shredded lettuce. Fold and enjoy!

Beef and Beetroot Burgers with Zesty Herb Dressing

Bring on the beetroot and grab your rose petal iced tea for a fabulous summer main course! We love bringing this recipe out for dinner parties because everybody loves burgers, yet with the beetroot, it's not too heavy for the summer. 

Preparation time: 15 minutes Cooking time: 15 minutes Serves: 4 

Ingredients:

●    ½ small red onion, chopped

●    Two fresh beetroot, grated

●    One celery stick, grated

●    400g lean beef mince (5% fat)

●    2 tsp dried oregano

●    4 tbsp low-fat vinaigrette

●    ½ pack flat-leaf parsley, finely chopped (save a few extra leaves for garnish)

●    2 tbsp capers, chopped (plus extra for topping)

●    Two wholemeal burger buns, halved

●    1 Little Gem lettuce, shredded 

Instructions:

1. Preheat your grill to a high setting. Put the chopped onion, grated beetroot, and celery between sheets of kitchen paper. Press down firmly to remove extra moisture.
2. In a large bowl, combine the beef mince, oregano, and drained vegetables. Season with salt and pepper, then mix thoroughly by hand. Shape the mixture into four burger patties. Place them on a foil-lined grill rack and cook for about 15 minutes, turning halfway, until fully cooked and browned.
3. In a small bowl, mix the vinaigrette with the chopped parsley, capers, and a pinch of black pepper. Once the burgers are ready, briefly grill the buns to warm them up. Assemble the burgers with a layer of shredded lettuce and a patty, then drizzle with the herb dressing. Garnish with extra parsley leaves and capers before serving.

Pork Sausages with Sweet Caramelised Onions

It simply wouldn't be summer without sausages! Chuck them on the barbeque and have an informal party with your guests. Grab the orange summer fruit iced tea and serve with tiny umbrellas for those summer holiday vibes! 

Preparation time: 5 minutes Cooking time: 35 minutes Serves: 4 

Ingredients:

●    2 tbsp olive oil

●    One red onion, halved and thinly sliced

●    Three sprigs of thyme

●    1 tsp salt

●    2 tbsp brown sugar

●    1 tbsp balsamic vinegar

●    Eight thick pork sausages 

Instructions:

1. In a large non-stick frying pan, heat 1 ½ tablespoons of olive oil over medium heat. Add the sliced onion, thyme, and salt, then stir to combine.
2. Lower the heat to medium-low and cook, uncovered, for about 30 minutes, stirring occasionally, until the onions soften. Add the brown sugar and balsamic vinegar, then increase the heat to medium. Continue cooking for five more minutes, stirring until the onions caramelise.
3. While the onions are cooking, heat the remaining oil in a separate non-stick frying pan over medium heat. Add the sausages and cook, turning occasionally, for 15-20 minutes until they are fully cooked through. Serve the sausages topped with caramelised onions, alongside mashed potatoes and peas. 

So, now you’re well and truly ready to take on the summer! Enjoy our awesome spring and summer tea collection and these tasty meal pairings.