Honeysuckle Iced Tea
Honeysuckle blossoms create such an amazing tea. Steeped in boiling water, the blossoms create a unique floral tea that is naturally sweet and so delicious. When chilled, it is so refreshing.
Servings: 2 cups
Calories: 25kcal
Equipment
- a medium/large pot
- a strainer or colander
- a large bowl
Ingredients
- 2 - 3 cups honeysuckle flowers The golden or yellow ones but not wilted. White aren't quite ready yet and wilted yellow don't have enough nectar left.
- 2 cups water
- sweetener to taste. I like to use Simple Syrup, Honey, or Honeysuckle Simple Syrup.
Instructions
- Rinse flowers with cold water in a large bowl. Swish them around to get dirt off, then strain.2 - 3 cups honeysuckle flowers
- Remove the green bulb part at the bottom of any of the flowers if it is still there. Do not pull out the stamen.2 - 3 cups honeysuckle flowers
- In a large pot, bring 2 cups of water to a boil. Once the water is at a full boil, turn off the heat and add the flowers into the water.2 cups water, 2 - 3 cups honeysuckle flowers
- Stir the flowers gently and then place a lid on your pot and allow the flowers to steep for at least ONE hour, but I highly recommend a few more for a stronger flavor.
- Strain the honeysuckle flowers and debris out of the water to remove all of the flower petals and allow to cool.
To Serve
- Fill a large glass with ice and pour the honeysuckle tea over the ice. Sweeten with your favorite sweetener. (Simple Syrup, Honey, or Honeysuckle Simple Syrup.) Adjust taste by adding water if it is too strong. Enjoy!sweetener
Notes
Honeysuckle tea can be stored in the refrigerator for up to a week in an airtight container or jar but is best when served the same day.
Honeysuckle tea can also be frozen (once cooled to room temperature.)
Nutrition
Serving: 1cup | Calories: 25kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 285mg | Vitamin A: 3213IU | Vitamin C: 46mg | Calcium: 79mg | Iron: 1mg