While at the Aspen Food & Wine Classic, I visited with Ted Allen of CHOPPED, who was part of a panel on the art of ice tea and food pairings. Guests were treated to delicious food pairings with refreshing, non-alchoholic, tea cocktails, provided by Pure Leaf [1]and signed cookbook by Ted Allen himself!

(All photos, courtesy, Patti Neumann, CITYPEEK, LLC)

I enjoyed getting hydrated with a couple standouts and food pairings.

Grilled Paonia peach, midnight blue cheese and basil on brioche

--Paired with Blueberry Basil Peach Iced Tea

Strawberry and sweet tea gelee on buttery sable

--Paired with Strawberry Black Peppercorn Peach Tea

Sweet tea glazed Heritage pork belly on cheddar biscuit with pickled onion and tomato aioli--Paired with: Asian Spicy Cucumber Honey Green Tea

I share with you the recipe to two of my favorites from the luncheon:

PEACH BLUEBERRY-BASIL ICED TEA

2 servings  Prep Time: 5 minutes    

1/4 cup blueberries

5 large fresh basil leaves

1 bottle Pure Leaf [1]™ Not Too Sweet Peach Tea

Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.

For a pitcher, simply double the recipe.

For a cocktail version, simply add 1/4 cup light rum.

Minted Melon Iced Honey Green Tea

2 servings

Prep Time: 5 minutes    

6 chunks honeydew melon, about 1-1/2 inches square

15 large fresh mint leaves

1 bottle Pure Leaf [1]™ Not Too Sweet Honey Green Tea

Crush honeydew and mint with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Honey Green Tea. Strain and serve over ice. Garnish, if desired, with additional honeydew and mint sprigs.

For a pitcher, simply double the recipe.

For a cocktail version, simply add 1/4 cup vodka.

Cheers Pure Leaf  [1]and thanks, Ted! Keep smiling!

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