Page 19 - Tracy Anderson Magazine – Summer 2020

02 YERBA MATE COOLER (serves 2)

INGREDIENTS 2. In each glass, crush
2 yerba mate tea bags ½ cup blueberries and 2
Tbsp chopped mint leaves.
1 cup blueberries 3. Stir in chilled yerba
¼ cup mint leaves, mate tea and plenty of
ice. Serve with additional
chopped whole blueberries and a
mint sprig to garnish, if
1. Brew 16 oz of yerba desired.
mate tea. Chill for 2-plus
hours.

03 SPICED HIBISCUS COOLER (serves 2)

INGREDIENTS ¼ tsp cinnamon
4 tsp whole dried hibiscus ¼ tsp fresh ginger, minced
petals tsp ground cloves
Zest of ½ orange Raspberries (optional for
1 tsp honey serving)

1. Add hibiscus petals, orange zest, honey, cinnamon,
ginger, and cloves to a large Mason jar, along with 16 oz
boiling water.
2. Let mixture cool in refrigerator for 2-plus hours.
3. Strain through small strainer and serve over ice with
raspberries on the side, if desired.

04 GREEN TEA KIWI COOLER (serves 2)

INGREDIENTS 12 basil leaves, chopped
2 green tea bags 1 tsp honey
2 kiwis

1. Brew 16 oz green tea and let cool.
2. Peel kiwis, cut out white center, and mash fruit
(including black seeds) with fork.
3. Add tea, mashed kiwi, basil leaves, and honey to a jar,
shake, and refrigerate 2 hours.
4. Pour beverage through strainer to remove kiwi pulp
and basil leaves.
5. Serve cold.

16 17