Ice Cream Tea Float With Berries
Posted on July 16 2017
A classic summertime treat, made with our bold and fruity Wild Raspberry Hibiscus tea.
1/2 cup water, boiled
2 Stash Wild Raspberry Hibiscus tea bags
1/4 cup raspberries
1/4 cup strawberries, quartered
1/2 cup soda water
vanilla ice cream
Pour the boiling hot water over the 2 Stash Wild Raspberry Hibiscus tea bags and let steep for 5 minutes.
In a blender, combine the brewed tea, raspberries, strawberries, and thyme, using at least 10 sprigs of thyme. Blend the ingredients together and pour into a pitcher.
Slowly add soda water to the pitcher as well; be careful, as the soda water will fizz up quite a bit.
Add your scoops of ice cream to a glass and pour the fruity soda over it. Top off with a bit of soda water for extra foam!