This is a riff on Susan’s Hibiscus Blueberry Cooler, for lazy girls like me who forget to plan ahead. It’s so easy you can even make it if you’ve already laid down on the couch for a nap. I simply got up, chopped a round of watermelon into chunks and set them on wax paper a plate in the freezer while boiling water for the teabags. Then I went back to my nap.
I thought I’d be serving this to Alexandra Teague, the talented and accomplished poet who graciously wrote this blurb for my forthcoming chapbook of poetry if a sparrow. She came to visit me at home for the first time to see my garden. We had a lovely, lively visit—turns out we have much in common, despite our age difference—but alas, she was not thirsty when I offered her something to drink. So in the end I enjoyed this treat myself later in the evening while I watched a movie. It truly was ambrosial. And really fun to drink my tea with a spoon.
Frozen Fruity Tea
1 quart sized canning jar
3 bags of your favorite hibiscus tea (I used a coconut hibiscus blend Frontier makes)
frozen watermelon chunks
frozen berries (I used huckleberries, but any berries would be fine)
strawberry and/or edible flower for garnish (I used both)
Put the 3 tea bags in the quart jar. Boil water in your tea kettle. Take the water off the boil. Just as the water goes quiet, pour over the tea bags and let steep for an hour. When ready to serve, fill a pint canning jar with frozen fruit. Pour tea over the fruit. Add a strawberry or two, or top with an edible flower for, well, “flourish.” Enjoy with a spoon, the slow miracle way.
Notes: You can do this with any tea and any fruit your heart desires. I think a Good Earth or chai style tea would be marvelous with frozen chunks of peaches or nectarines. Maybe an extra cinnamon stick or slice of ginger root in the tea while it’s steeping. Add a raspberry or two to the frozen fruit. Or a sprig of mint. Use what Summer offers you, where you are.