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5 Ridiculously Tasty Summer Sips

Here in Seattle, we just hit full-on summer. June-uary is over and we are facing days hovering around 80°F for the next few months. Seattlites are renowned whiners when it comes to weather over 70° (Don't make that face, Lauren. You know it's true.), so we've got you covered with some fantastic summer bevvie ideas.

#1: Shaken Iced Tea
Really want to elevate your iced tea game? It's as simple as playing Cocktail and shaking that sucker up. Brew a strong pot of your favorite white, green or black tea (or tisane, if caffeine isn't your game) and throw a hefty pour into a cocktail shaker with a handful of those yummy berries you scored at the farmer's market and a handful of ice. Shake it up for a solid 30 seconds, then pour into your favorite iced tea glass. A whole new level to the simple classic iced tea.

#2: Tea-Infused Sangria
My personal favorite part of hot weather season: an excuse to drink sangria! Next time you make a batch at home, try infusing your simple…
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Some Categories of Medicinal Herbs

Medicinal Herb Exploration
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Guest Post: Chamomile Lemon Shortbread

Today's guest post comes to us from Ben, who we hope will share more of his fabulous recipes in future! -Friday

I’m a bit of a tea obsessive. What started as an (unhealthy) addiction to coffee, has now seen me
change lanes to tea. And with this change, I’ve always tried to get creative with my tea use. From 
putting together therapeutic cups of turmeric tea, to using tea bags as a way to battle my shoe odors, 
I’ve found a plethora of ways to adapt it for everyday use.

Enter these chamomile tea and lemon shortbread biscuits.

Using tea for baking isn’t always the first thing that comes to mind when I think of interesting ways to  incorporate it, but these shortbread biscuits are too good not to try.
Chamomile is the perfect ingredient for these shortbread biscuits. Its delicate flavors and relaxing  properties match beautifully with the lemon zest, bringing together a subtle taste to an already  comforting food in the form of shortbread. Also unsurprisingly they pair wonderfully with a cup …

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Cold brewing is fab. Just throw 2-3 tablespoons of loose leaf (or a few teabags) and cool water into a pitcher/teapot/fancy carafe/whatever, and put it in the fridge overnight. In the morning, strain the liquid off the spent leaves (or just remove your teabags) and enjoy your tea.

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