Metabolism-Boosting Herbal Iced Teas
iced tea splash

Many go-to refreshing summer drinks are packed with sugar and calories. These fabulously light iced tea recipes will help keep your dreams of summer blissfully sweet without the sugar and empty calories. Pack up your pitcher with antioxidant-rich and metabolism-boosting ingredients that hydrate you while keeping you cool, trim and slim.

Give some summer lovin’ to these sultry summer sippers.

5 Metabolism-Boosting Herbal Iced Teas

 

Strawberry Rhubarb Iced Tea

8 stalks rhubarb, cut into 3-inch pieces

4 hibiscus tea bags

1 lb fresh strawberries, hulled and sliced, divided

6 cups water

2 cups unsweetened apple juice

Fresh mint or basil leaves

3 lemon slices

Ice cubes

In a sauce pan, bring the water to a boil. Add in the rhubarb and allow the mixture to simmer low for 1 hour. In the last 10 minutes, place the hibiscus tea bags into the simmering rhubarb water.

Meanwhile, place ¾ lb of strawberry slices into a large heat-proof bowl. Once the rhubarb is finished simmering, pull out the tea bags. Strain the rhubarb liquid directly over the bowl of strawberries, so that the remaining filtered liquid pours down over the strawberries and into the bowl. Allow the strawberries to infuse the rhubarb liquid until cooled, about 30 minutes. Stir in the apple juice and refrigerate the mixture until chilled.

In a pitcher, arrange ice cubes, lemon slices, the remaining ¼ lbs of raw strawberry slices and basil leaves. Pour the chilled iced tea into the prepared pitcher and serve.

Nutrition Facts per 8 oz. Serving: 31 calories/0g fat/8g carbs/0g protein

 

Ginger Peach Lemon Zinger

4 dandelion tea bagslemons

5 cups water

2 inch ginger root, freshly grated

1 peach, sliced, plus extra peach slices for garnish

1 Tbsp raw honey

1 Tbsp freshly squeezed lemon juice

Fresh mint leaves, for garnish

Ice cubes

In a sauce pan, bring water to a boil. Then remove from the heat and add in the tea bags, the slices of 1 peach, the freshly grated ginger and the honey. Cover and allow it to steep for 10 minutes. Remove the tea bags, cover again and allow it to steep for 20 more minutes.

Strain out the peach and ginger pieces. Stir in the freshly squeezed lemon juice and place the mixture into the refrigerator to chill.

In a pitcher, arrange ice, fresh peach slices and mint leaves. Pour in the chilled iced tea and serve.

Nutrition Facts per 80z. Serving: 16 calories/0g fat/5g carbs/0g protein

Lavender Lemonade

1 cup fresh lemon balm leaves

4 sprigs fresh lavender leaves

6 cups water

4 bags lemon verbena tea

1 Tbsp 100% pure maple syrup

4 lemon slices

Ice cubes

Fresh sprigs of lavender flowers, for garnish

In a sauce pan, bring the water to a boil. Turn off the heat and add in the tea bags, lemon balm leaves and lavender leaves. Cover and steep for 10 minutes. Remove the tea bags, cover again and continue to steep for another 20 minutes. Then strain out the leaves. Stir in the maple syrup and refrigerate until chilled.

In a pitcher, arrange the ice cubes. Pour in the chilled iced tea. Squeeze the juices from the lemon slices into the cold tea, give it a stir and then drop the lemon slices into the pitcher. Place one or two fresh sprigs of lavender flowers into the pitcher and serve.

Nutrition Facts per 8oz. Serving: 9 calories/0g fat/2g carbs/0g protein

 

Raspberry Rose Iced Tea

5 cups water

4 raspberry leaf tea bags

¼ cup dried rosehips

½ cup orange juice

1 ½ cups unsweetened raspberry juice or cherry juice

Fresh orange slices and whole raspberries, for garnish

Ice cubes

In a sauce pan, bring the water to a boil. Remove from the heat and add in rosehips and raspberry tea bags. Cover and steep for 10 minutes. Remove the tea bags and strain out the rosehips. Stir the raspberry juice and orange juice into the strained tea and refrigerate until chilled.

In a pitcher, arrange ice cubes, fresh orange slices and fresh raspberries. Pour in chilled iced tea and serve.

Nutrition Facts per 8oz. Serving: 42 calories/0g fat/10g carbs/1g protein

 

Grapefruit Rooibos Spritzergrapefruit drink

4 rooibos tea bags

1 cup loosely packed fresh mint leaves, divided

Juice of 2 freshly squeezed grapefruits (reserve grapefruits, cut into slices with peels attached)

4 cups boiling water

10 drops stevia liquid, or to taste

2 cups cold sparkling water

Ice cubes

In a saucepan, boil 4 cups of water. Then remove from the heat and place in the tea bags and a ½ cup mint leaves. Cover and steep for 10 minutes. Remove the tea bags and strain out the cooked mint leaves. Pour in the cold sparkling water and freshly squeezed grapefruit juice, cover and refrigerate until chilled.

Inside a pitcher, arrange the grapefruit slices, the remaining raw mint leaves and ice cubes. Pour in the chilled iced tea and serve.

Nutrition Facts per 8oz. Serving: 24 calories/0g fat/5g carbs/0g protein

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