Photo: Victor ProtasioThe tea specialist at DAVIDsTEA calls her version of the British summer cocktail a “total win.”Nadia De La Vega’s Pimm’s Cup Iced Tea1 Tbsp. loose-leaf hibiscus or tropical tea leaves (or 1 individual tea bag)1 cup near-boiling water (203°)½ cup thinly sliced English cucumber (from 1 small cucumber)1 lemon, cut into 8 wedges, divided½ cup Pimm’s No. 1½ cup ginger ale or lemonade4 mint sprigs1. Combine tea leaves and water in a heatproof cup. Steep 5 minutes. Strain; discard leaves. Cover and chill tea at least 30 minutes or up to 3 days.2. Divide cucumber slices among 4 glasses. Top each with 1 lemon wedge, and fill glasses with ice. Add 2 tablespoons Pimm’s No 1, ¼ cup tea and 2 tablespoons ginger ale to each glass; stir to combine. Garnish with mint and lemon wedges.Serves:4Active time:10 minutesTotal time:45 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.

Photo: Victor Protasio

pimms

The tea specialist at DAVIDsTEA calls her version of the British summer cocktail a “total win.”Nadia De La Vega’s Pimm’s Cup Iced Tea1 Tbsp. loose-leaf hibiscus or tropical tea leaves (or 1 individual tea bag)1 cup near-boiling water (203°)½ cup thinly sliced English cucumber (from 1 small cucumber)1 lemon, cut into 8 wedges, divided½ cup Pimm’s No. 1½ cup ginger ale or lemonade4 mint sprigs1. Combine tea leaves and water in a heatproof cup. Steep 5 minutes. Strain; discard leaves. Cover and chill tea at least 30 minutes or up to 3 days.2. Divide cucumber slices among 4 glasses. Top each with 1 lemon wedge, and fill glasses with ice. Add 2 tablespoons Pimm’s No 1, ¼ cup tea and 2 tablespoons ginger ale to each glass; stir to combine. Garnish with mint and lemon wedges.Serves:4Active time:10 minutesTotal time:45 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.

The tea specialist at DAVIDsTEA calls her version of the British summer cocktail a “total win.”

Nadia De La Vega’s Pimm’s Cup Iced Tea

1 Tbsp. loose-leaf hibiscus or tropical tea leaves (or 1 individual tea bag)1 cup near-boiling water (203°)½ cup thinly sliced English cucumber (from 1 small cucumber)1 lemon, cut into 8 wedges, divided½ cup Pimm’s No. 1½ cup ginger ale or lemonade4 mint sprigs

  1. Combine tea leaves and water in a heatproof cup. Steep 5 minutes. Strain; discard leaves. Cover and chill tea at least 30 minutes or up to 3 days.

  2. Divide cucumber slices among 4 glasses. Top each with 1 lemon wedge, and fill glasses with ice. Add 2 tablespoons Pimm’s No 1, ¼ cup tea and 2 tablespoons ginger ale to each glass; stir to combine. Garnish with mint and lemon wedges.

Serves:4

Active time:10 minutes

Total time:45 minutes

Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.

source: people.com