Recipe for: Linden iced tea with honey and lime

Prepare the utensils and tools: kettle, glass pitcher or large mixing glass (min. 1.5 l), fine strainer or cheesecloth for straining, stirring spoon, cutting board and sharp knife for lime, manual citrus juicer. Make sure the pitcher is clean and well chilled (you can place it in the fridge for 10 minutes beforehand).

Boil 1500 ml of water in a kettle. When the water starts to boil, remove the kettle for 1-2 minutes to let the temperature drop to about 95°C (it's important not to destroy the aroma of the flowers). Place 10 g of dried linden flowers in a teapot or large infuser cup; pour 500 ml of hot water (about 95°C) over the flowers and cover with a lid or saucer to prevent the aroma from escaping. Let it steep for 10-12 minutes until the infusion takes on a light amber color and has a strong linden scent.

After 10–12 minutes, strain the infusion through a fine sieve into a clean pitcher. To the still warm (not boiling) infusion, add 60 g of honey and stir with a spoon until completely dissolved. Taste and, if necessary, sweeten with a small amount of honey to your liking — remember that the chilled drink will taste less sweet.

Allow the infusion to cool to room temperature (about 20–25°C) for 15–20 minutes on the countertop. To speed up the cooling, place the pitcher in an ice bath: put the pitcher in a large bowl of water and ice, gently stirring the infusion every few minutes until it reaches a temperature of about 15°C. Do not place the hot pitcher directly into the cold ice to avoid breaking the glass — first cool it briefly on the countertop.

In the meantime, prepare the lime: slice one lime into thin rounds (about 8–10 slices) for decoration, and cut the other one in half and squeeze the juice (you will get about 40–60 ml of juice). You can remove the seeds manually or through a strainer. Add the freshly squeezed lime juice to the pitcher with the cooled infusion and gently stir.

In high glasses, place ice cubes (about 60–80 g of ice per glass), add a few slices of lime and a few mint leaves (if using). Pour chilled linden tea into the glasses, gently stirring with a spoon. You can place an additional slice of lime and a sprig of mint on the surface as decoration. Adjust the flavor if necessary with a bit of honey or lime juice.

Store any excess drink in a sealed pitcher in the refrigerator for up to 48 hours. Before serving, give it a quick stir, as sediment from the flowers may settle slightly. If the drink becomes too strong due to evaporation, dilute it with a small amount of water and sweeten to taste.