This is a huge upgrade from your basic iced tea/lemonade combo.

By Alexis Siemons
June 21, 2019
floral infused iced teas
Credit: Jennifer Causey

“Infusing the essences of flowers into iced tea adds sweetness, fragrance, and a bright hue that taps into the vibrancy of the season,” says Alexis Siemons, a tea consultant and the founder of the website Teaspoons & Petals, who created these gorgeous blends. Botanicals also give you healthy antioxidants. (That's why you're seeing them in your skin-care products too.)

To infuse tea with flavor, add chopped-up fresh fruit like peaches, strawberries, or melon, along with herbs such as mint, basil, and tarragon, to iced tea and place in the refrigerator overnight. Strain the solids before drinking. (Also try these other Healthy Tea-Infused Cocktail Recipes.)

Pick your recipe below, kick back, and enjoy.

Sparkling Strawberry Hibiscus

The bold, zesty hibiscus complements the fruitiness of strawberry and the fresh pop of mint. Swap the sparkling water for sparkling wine to make it a happy hour drink. (Related: What to Look For In a Refreshing Summer Wine—Besides the Color Pink)


  • 4 ounces water
  • 1 tablespoon dried hibiscus flowers
  • 1 tablespoon honey
  • 1 cup chopped strawberries
  • 1/4 cup fresh mint
  • Strawberry ice cubes (below)
  • Sparkling water
  • Mint spring


  1. Ahead of time, make strawberry ice cubes by adding slices of fresh strawberries to an ice cube tray and freeze for at least 2 hours or until firm.
  2. Bring 4 ounces water to a boil. Stir in 1 tablespoon dried hibiscus flowers and steep for 5 minutes. Strain the flowers and remove. Stir in 1 tablespoon honey until it dissolves. Place the hibiscus infusion in the freezer for 5 minutes.
  3. Put 1 cup chopped strawberries and ¼ cup fresh mint in a cocktail shaker and muddle thoroughly.
  4. Add a handful of ice to the cocktail shaker, pour in the hibiscus infusion, and shake vigorously for 2 minutes to blend all the flavors.
  5. Fill a glass with strawberry ice cubes and strain the hibiscus-strawberry-mint mixture into it. Top with as much sparkling water as desired and garnish with a mint sprig.

Butterfly Pea Flower and Jasmine Green

Earthy butterfly pea flowers create a deep indigo blue tea that turns violet when lime juice is mixed in. Chinese green tea leaves scented with fresh jasmine add a sweet note.


  • 2 ounces water
  • 1 teaspoon dried butterfly pea flowers
  • 1 tablespoon honey
  • 4 or 6 large ice cubes, divided
  • 5 ounces water
  • 1 tablespoon jasmine pearl green tea
  • 1 1/2 teaspoons fresh lime juice
  • A shaving of lime zest


  1. Bring 2 ounces water to a boil. Remove from heat, add 1 teaspoon dried butterfly pea flowers, and steep for 5 minutes. Strain the flowers and remove; stir in 1 tablespoon honey.
  2. Pour into a cocktail shaker, add 2 or 3 large ice cubes, and shake for 60 seconds. Strain into large serving glass. Rinse cocktail shaker.
  3. Heat 5 ounces water to 180 degrees (use a candy thermometer to check the temperature). Add 1 tablespoon jasmine pearl green tea to the water and steep for 4 minutes.
  4. Add the tea, 1 1/2 teaspoons fresh lime juice, and 2 or 3 large ice cubes to cocktail shaker and shake for 60 seconds. Top the butterfly pea tea with ice. Pour in the lime-jasmine tea and stir. Top with a shaving of lime zest.

Matcha and Rose Watermelon

The sweetness of watermelon meets vegetal matcha and fragrantly floral rose water for a beautifully layered drink. (Related: This Easy Watermelon Poke Bowl Screams Summer)


  • 1 cup cubed watermelon
  • 1 teaspoon rose water
  • 3 ounces cold water
  • 1 teaspoon matcha
  • A wedge of watermelon


  1. Put 1 cup cubed watermelon and 1 teaspoon rose water in a blender. Blend until smooth. Pour into a glass and top with ice.
  2. Rinse the blender. Add 3 ounces cold water and 1 teaspoon matcha to blender and blend until fully incorporated and frothy.
  3. Pour the matcha over the watermelon mixture, garnish with a wedge of watermelon, and serve immediately. Stir before drinking to combine all the flavors.

Shape Magazine, July/August 2019 Issue