Lavender Mint Iced Tea

Hello Summer weather! I am so happy when the sun is shining and I can be dressed in short sleeves. 🙂 Russ, Lucy and I have been having way too much this Spring at our new Maine cottage. The weather has been amazing!  Being able to walk to the beach in the mornings has been priceless for all three of us.  Hearing and seeing the waves crashing on the shore is so good for the body and the soul.  Lucy, our chocolate lab, is especially in her glory!  As expected, she truly loves swimming in the ocean!  Click here to see my Lucy!

With the warmer weather, hydration becomes more important as we lose more water from our body through sweat.  I am a big fan of water as my primary hydration source {your body is about 60-65% water}…but sometimes it’s fun to get a bit fancier.  Today is all about fancy.  I made some delicious lavender mint iced tea today…and I thought I would share the recipe with you!lavendar mint iced teaUsing fresh edible herbs and flowers is not only fun…but pretty.  I was inspired to try lavender and mint tea after my daughter Chelsea had shared she tried some iced tea infused with both herbs last weekend in Woodstock, NY. IMG_4663To infuse the tea with lavender, I purchased culinary grade lavender from a local farm.  I added about 1 teaspoon of the flower buds into my hot tea. Be sure to purchase lavender deemed for culinary use as some lavender plants have been sprayed with pesticides and you don’t want to ingest the residues. There are many dried culinary lavender products online. FODMAPers: To my knowledge, lavender has not been officially tested for FODMAP content–so use at your discretion.IMG_1847I created iced tea with lavender infused black tea, fresh mint, organic lemonade and plenty of ice. Just a hint of sweet from the lemonade in this refreshing drink!IMG_1877

Feeling fancy?  Well, then, give this recipe a whirl!

Lavender Mint Iced Tea


  • ~6 servings
  • 4 cups hot black tea
  • 1 teaspoon fresh lavender buds or 1/4 teaspoon dried lavender (purchase culinary grade lavender)
  • 1 1/2 cup lemonade (I used Santa Cruz organic lemonade)
  • 10 mint leaves, chopped
  • lavender stem and mint leaves for garnish


  1. Prepare tea and add lavender buds to hot tea, stir to immerse and let sit for about 1 hour. Let tea come down to room temperature.
  2. Using fine mesh colander, strain out lavender and place cooled tea in glass pitcher.
  3. Add lemonade and mint to tea.
  4. Add ice to serving glass and pour in lavender mint tea.
  5. Garnish with fresh mint leaves and sprig of fresh culinary grade lavender sprig, if desired.