Looking for a thirst quencher on 90 degrees day, look no further than this recipe from RIPE by Cheryl Sternman Rule published by Running Press (2012).
Tarragon Lime Green Tea
My sister Julie helped me conceive of this refreshing iced tea, a new favorite with citrusy, herbal notes that makes us both feel fancy. Boiling the water in a kettle speeds things up.
Serves 8
4 bags green tea
8 cups (2 liters) hot, just-boiled water
1/4 cup (85g) honey
1 bunch fresh tarragon
4 limes, divided
Ice
Place the teabags and water in a large bowl or pot. Whisk in the honey until dissolved. Add 2 leafy tarragon sprigs. Squeeze in the juice of 3 of the limes and toss in the spent limes, too. Set aside to steep, off the heat and uncovered, for at least 10 minutes, or until desired strength. Discard the teabags. Cool to room temperature.
Pluck out the limes and herbs. (If not serving right away, refrigerate.)
Cut the remaining lime into 8 wedges.
Divide the tea among eight ice-filled glasses, garnishing each glass with a fresh tarragon sprig and lime wedge.
(* Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group. Photography © 2012 by Paulette Phlipot.)