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
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
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
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
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
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
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
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
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