Fourth of July Iced Tea Floats….Exclamation point, exclamation point.
I use this punctuation sparingly, but almost always when involving really good food. 😉
These were accidentally discovered this week when Gabe and I were discussing good 4th of July drink/dessert options. He had just made a batch of his hibiscus iced tea that I demanded he make for his pregnant wife 😉 and I was about to dive into my 5th popsicle of the day. It just made sense to make it the ice cube and sweeten it with a good dollop of ice cream. Below is the full recipe.
Fourth of July Iced Tea Floats:
Hibiscus Loose Leaf Tea
Honey
Dried blueberries and fresh cherries (optional)
Vanilla Ice Cream or Frozen Yogurt
Frozen Fruit Popsicles
Assemble:
1) Boil pot of water and steep loose leaf hibiscus tea (you can find this at whole foods) for at least twenty minutes. We like the tea to be nice and strong, so we use 50% to 70% more tea leaves or bags than what is usually called for. So, for example, if making roughly 32oz, steep 6 or 7 tsp. of loose tea.
2) (Optional) Add 1/3 cup dried blueberries and freshly chopped cherries for added flavor as the tea steeps. The darker the cherries the better! Leave the cherries and blueberries in the tea after removing the tea leaves.
2) Add raw honey until you reach desired sweetness while the tea is still warm. Refrigerate.
3) Add one scoop of vanilla frozen yogurt or ice cream to chilled tea, and a frozen fruit strawberry popsicle.
4) Serve immediately or freeze overnight (which makes them more like a slushy, and dare I say EVEN BETTER).
These are an easy dessert or drink for both small and large crowds!
If you try it out, let us know how you like it.
