It Wouldn't Be Summer Without Peach Crisp!

Peach Crisp is one of those lighter dessert recipes that always hits the spot, and makes the whole house smell incredible while it bakes. I love making it in the thick of peach season when the fruit is perfectly ripe and juicy. Serve it warm from the oven with a big scoop of vanilla ice cream and you have the most perfect summer dessert!

Pro Tips: Choose “free-stone” peaches (the peach pit comes out easily). Varieties that work great are Elberta, Redhaven,
Cresthaven, Suncrest and Palisade, but really any ripe, firm, sweet peaches will work great.

Try more of my peach recipes, like Peach Cobbler, Peach Scones, and Baked Peaches.

How to make Peach Crisp:

Prep Peaches: Peel your peaches then slice them and toss with sugar. Let them sit for 20 minutes so they release their juices. (I also have this tutorial for how to peel and slice peaches).

Make Crumble Topping: Add all of the topping ingredients to a bowl then use a pastry blender or fork to cut in the butter mixture until it resembles small crumbs. Refrigerate.

Assemble and Bake: Drain peaches, reserving the peach juice then pour peaches in a large bowl. Measure out ¼ cup of the peach juice and pour it in a small bowl (you can drink the rest, it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches then toss to combine.

Bake: Pour peaches into an 8×8″ dish then sprinkle oat topping evenly over the top. Bake for 30-35 minutes, or until golden brown and top is set. Take out of the oven and let cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

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The Best Peach Crisp Recipe

The best homemade Peach Crisp with fresh summer peaches and a crispy cinnamon oat topping. Easy to make and irresistible served warm with vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 378kcal

Author Lauren Allen

Cost 9

Equipment

• Pastry Blender
• 8×8 dish
• cut and serve turner
• Mixing bowl

Ingredients

For the crumb topping

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• dash of salt
• 1/3 cup unsalted butter ,cold, diced into small chunks

For the Peach filling

• 3 1/2 pounds fresh peaches (about 6-8) peeled, cored and sliced about 3/4in thick
• 1/4 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• dash of salt
• dash of cinnamon

US Customary – Metric

Instructions

• Peel Peaches and slice into ¾ inch thick slices. Add the sliced peaches to a medium size bowl.  Add ¼ cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
  3 ½ pounds fresh peaches, ¼ cup granulated sugar
• To make crumble topping, add all topping ingredients to a bowl. Use a pastry blender or fork to cut in butter until mixture resembles small crumbs. Refrigerate.
  ½ cup all-purpose flour, ½ cup old-fashioned rolled oats, ½ cup light brown sugar, ½ teaspoon baking powder, ¼ teaspoon ground cinnamon, dash of ground nutmeg, dash of salt, ⅓ cup unsalted butter
• Preheat oven to 375 degrees F.
• Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. 
• Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine. 
  2 Tablespoons all-purpose flour, 2 teaspoons lemon juice, ½ teaspoon vanilla extract, dash of salt, dash of cinnamon
• Pour peaches into a 8×8'' or similar size dish. Sprinkle oat topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set. 
• Remove from oven and cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

Video

Notes

Add Blueberries or Blackberries: Feel free to add a handful of fresh blueberries or blackberries to the peach mix before adding the oat topping.

Frozen Peaches: Allow the peaches to thaw and pour the excess liquid into a bowl. Place thawed peaches over the bowl, and continue with recipe as written.

Canned Peaches: To use Canned Peaches for this recipe, skip the first 3 steps in the recipe card. Make the crumble topping, and use juice from the canned peaches to make the sauce.

Gluten-Free Peach Crisp: Use a gluten free cup for cup flour blend. I recommend the Cup4Cup brand. Make sure to use gluten free oats as well.

Make Ahead Instructions: The peaches and syrup and the oat topping can both be made up to a day in advance, stored separately in the fridge.

Freezing Instructions: Allow baked peach crisp to cool completely, then wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Let thaw completely overnight in the fridge then warm in the oven at 350°F for 20-25 minutes, or until heated through. Assembled, unbaked Peach Crisp may also be frozen.

Nutrition

Calories: 378kcal | Carbohydrates: 68g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 77mg | Potassium: 391mg | Fiber: 5g | Sugar: 48g | Vitamin A: 1178IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 2mg

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*I originally shared this recipe in July 2015. Updated July 2018, July 2022, and July 2026.

Using a weekly meal plan is the best way to cook healthier for your family and save money and time! This week's menu includes our popular Carne Asada Tacos, General Tso's Chicken, Creamy Tortellini Soup, Ham Fried Rice, and Honey Mustard Chicken.

Monday: Carne Asada Tacos $24

Tuesday: General Tso's Chicken $15

Wednesday: Creamy Tortellini Soup $13

Thursday: Ham Fried Rice $9

Friday: Honey Mustard Chicken $12

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Day 1

Day 2

Day 3

Day 4

Day 5

Summer has one rule: the oven does not get to join the party. Turning it on for an hour just to eat a hot meal in an even hotter kitchen is a special kind of self-punishment, and there is no reason to sign up for it when dinner can happen just fine without it.

This lineup keeps things fast and mostly hands off the stove, including a crockpot ziti that fakes the whole baked experience without ever getting near an oven. Nobody has to suffer for a decent meal, not even in July.

1. Orzo Salad

Orzo Salad holds its own as a light dinner or backs up whatever is on the grill, no complaints either way.

2. Lettuce Wraps

Hand everyone their own ingredients and let them build their own Lettuce Wraps, dinner and entertainment in one.

3. Mushroom Tacos

Grilled Mushroom Tacos take the heat outside where it belongs, done in under 30 minutes with zero oven involved.

4. Crockpot Baked Ziti

Crockpot Baked Ziti gets all the cheesy credit of the oven version without the oven ever getting turned on.

5. Hawaiian Bowls

No stove, barely any effort, and somehow Hawaiian Bowls still taste like someone tried.

6. Italian Pasta Salad

Make it today, eat it for three days, Italian Pasta Salad only improves with time in the fridge.

7. Chicken Pasta Salad

Healthy Chicken Pasta Salad uses whatever is already in the fridge and turns it into dinner in one bowl, no drama.

8. Chicken Avocado Wrap

Wrap it up and call it done, Chicken Avocado Wrap covers dinner tonight and lunch tomorrow without a second thought.

9. Gazpacho

Blend it cold and skip the stove entirely, Gazpacho is basically soup that refuses to work hard.

10. Cold Noodle Salad

Cold Noodle Salad gets better the longer it sits in the fridge, which is the kind of low-effort payoff summer cooking should always offer.

Peach Crisp

Meal Plan (215)

Dinner Ideas for the Nights It's Too Hot to Even Think About Turning On the Oven

Salmon Burgers Worth Getting Excited About

This Viral Pickle Dip Is The Best Part Of A Summer BBQ

The Best Homemade Iced Tea Recipe (Simple and So Refreshing)

Hooked On These Salmon Burgers

I've always loved a good salmon burger, but this homemade version is next level! The key to a perfect salmon burger that holds together (and the meat is still tender) is not over-processing the salmon, so you get real chunks throughout.

My kids love loading them up with avocado and tzatziki, and I love that the patties only take 15 minutes of prep then we stick them in the fridge and cook them for only 5 minutes.

Look in the recipe card for all of my serving suggestions, and don't forget homemade hamburger buns! These are on our summer rotation for good.

Try more of my seafood recipes, like Lobster Roll, Tuna Melt, Baked Salmon,

How to make Salmon Burgers:

Make Binding Paste: Cut the salmon into large chunks. Place about one fourth of the fish in a food processor. Add Dijon mustard, onion powder, lemon zest, mayonnaise, and egg white and pulse several times until it forms a paste-like texture. Add remaining chunks of fresh salmon and pulse just a few times to coarsely chop (don’t over-mix–you want small pieces of salmon for the best texture.)

Add Seasoning: Transfer to a bowl and stir in panko, chives, dill, salt, and pepper, just until combined.

Form Patties: Scoop mixture into about ⅓ cup portions, to make 6 salmon burgers. Press them gently into about a 3’’ in diameter. Refrigerate raw salmon patties for at least 30 minutes to help them hold together.

Cook and Serve: Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2–3 minutes per side, until golden brown and just cooked through. The centers should be moist and slightly pink. Don’t overcook (and remember they will continue to cook as they rest). Serve warm, on a hamburger bun with desired toppings.

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Easy Salmon Burgers Recipe

Homemade Salmon Burgers made with fresh salmon, dill, and chives and pan-seared. The easiest 20 minute meal, and they're healthy, too.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Refrigerate 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 patties

Calories 236kcal

Author Lauren Allen

Cost 18

Equipment

• Food Processor
• Mixing bowl
• Knife

Ingredients

• 1 ½ lbs boneless skinless salmon
• 2 teaspoons Dijon mustard
• ½ teaspoon onion powder
• 1 teaspoon lemon zest
• 1 Tablespoon mayonnaise
• 1 egg white
• ⅓ cup panko bread crumbs
• 2 Tablespoons fresh chives , finely chopped
• 1 Tablespoon fresh dill , finely chopped
• ¾ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• 2 Tablespoons olive oil , for cooking

For Serving:

• Lemon wedges
• Hamburger buns

Salmon burger Toppings Ideas:

• Fresh & Herby (my favorite!):top with arugula, cucumber, avocado, pickled red onions, tzatziki
• Classic Salmon Burger: top with lettuce, tomato, red onion, avocado, lemon aioli
• With Slaw: top with cabbage slaw (vinegar-based or creamy), and avocado.

US Customary – Metric

Instructions

• Make Binding Paste: Cut the salmon into large chunks. Place about one fourth of the fish in a food processor. Add Dijon mustard, onion powder, lemon zest, mayonnaise, and egg white and pulse several times until it forms a paste-like texture.
  1 ½ lbs boneless skinless salmon, 2 teaspoons Dijon mustard, ½ teaspoon onion powder, 1 teaspoon lemon zest, 1 Tablespoon mayonnaise, 1 egg white
• Add remaining chunks of fresh salmon and pulse just a few times to coarsely chop (don’t over-mix–you want small pieces of salmon for the best texture.)
• Add Seasoning: Transfer to a bowl and stir in panko, chives, dill, salt, and pepper, just until combined.
  ⅓ cup panko bread crumbs, 2 Tablespoons fresh chives, 1 Tablespoon fresh dill, ¾ teaspoon salt (plus more to taste), ¼ teaspoon black pepper
• Form Patties: Scoop mixture into about ⅓ cup portions, to make 6 salmon burgers. Press them gently into about a 3’’ in diameter. Refrigerate raw salmon patties for at least 30 minutes to help them hold together.
• Cook: Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2–3 minutes per side, until golden brown and just cooked through. The centers should be moist and slightly pink. Don’t overcook (and remember they will continue to cook as they rest).
  2 Tablespoons olive oil
• Serve warm, on a hamburger bun with desired toppings. Check out my serving ideas below – my favorite is fresh & herby!
  Lemon wedges, Hamburger buns

Notes

Yield: 6 Salmon Burger Patties. Serving Size: 1 Patty.

*Nutritional Information does not include hamburger bun or toppings. 

Topping Ideas for Salmon Burgers:

• Fresh & Herby (my favorite!): Bun and salmon burger topped with arugula, cucumber, avocado, pickled red onions, tzatziki
• Classic Salmon Burger: Bun and salmon burger topped with lettuce, tomato, red onion, avocado, lemon aioli
• With Slaw: Bun and salmon burger topped with cabbage slaw (vinegar-based or creamy), and avocado

Side Dish Ideas:

• Sweet Potato Fries or Grilled Sweet potatoes
• Green Salad
• Coleslaw (creamy or vinegar-based)
• Grilled or Roasted Vegetables (asparagus, zucchini, corn)
• Fresh Fruit or Fruit Salad
• Pasta Salad or Orzo Salad
• Chips

Make Ahead Instructions: Form the patties up to 1 day ahead, cover, and refrigerate until ready to cook.

Storage Instructions: Keep leftover cooked salmon burgers in an airtight container in the refrigerator for up to 3 days. 

Freezing Instructions: Freeze uncooked patties until firm, then transfer to a freezer-safe container and freeze for up to 2 months. For best texture, thaw the patties overnight in the refrigerator before cooking. If cooking from frozen, cook over medium-low heat for a few extra minutes per side until cooked through.

Gluten-Free: Use gluten free breadcrumbs.

Tip To Clean Food Processor: When washing equipment that touched salmon, to avoid it smelling fish, wash first with liquid soap and COLD water. Then wipe it dry with. Paper towel. Then wash a second time with HOT water and soap.

Nutrition

Calories: 236kcal | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 407mg | Potassium: 580mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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This Pickle Dip Is ALL The Rage At Our House

I saw similar dips like this circling around and I wanted to try to make my own pickle dip that's healthier and tastes better! We use a hefty amount of greek yogurt, some sour cream and cream cheese for the base. Then add fresh chopped pickles and dill, a few other pantry spices and this dip becomes an absolute addiction.

Good quality pickles are essential, so choose the fresh refrigerated kind, like Grillos brand. I use one 16oz container of Grillos for this recipe, and you can even lightly chop them with a food processor to chop them quickly.

Our favorite way to enjoy this easy pickle dip is with Boulder Canyon Potato Chips, but it's delicious as a veggie dip, or with crackers, or layered on a sandwich–YUM!

Try more dip recipes, like Chocolate Hummus, Homemade Pesto, Ranch Dressing, French Onion Dip, Street Corn Dip, and Cowboy Caviar!

How to make Pickle Dip:

Beat Cream Cheese: Start with softened cream cheese and beat it until smooth. This is the base of the dip and makes it extra creamy, so don't skip this step.

Mix Ingredients: Mix in the Greek yogurt and sour cream, then stir in the diced dill pickles, fresh dill, and all the seasonings. If you want a thinner consistency, stir in a tablespoon or two of pickle brine.

Chill and Serve: Refrigerate for at least 30 minutes so the flavors can meld together. Serve cold with kettle chips or fresh veggies for dipping.

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Grillos Pickle Dip

This easy Pickle Dip recipe combines cream cheese, Greek yogurt, and sour cream with crunchy dill pickles and fresh herbs for the ultimate creamy, tangy appetizer. It takes 10 minutes and we enjoy it with kettle chips or fresh veggies.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Refrigeration Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 53kcal

Author Lauren Allen

Cost 7

Equipment

• Mixing bowl
• Hand mixer

Ingredients

• 4 oz cream cheese , softened
• 1 cup plain Greek yogurt
• 1/2 cup sour cream
• 1 1/2 cups dill pickle chips , diced (Grillo brand recommended)
• 2 Tablespoons fresh dill , chopped
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• pinch cayenne pepper (optional)
• 1-2 Tablespoons pickle brine , optional (to thin dip)
• Kettle Chips , for serving- (we love the Boulder Canyon Classic Kettle Chips)

US Customary – Metric

Instructions

• Beat cream cheese until smooth. Mix in Greek yogurt and sour cream. Stir in diced pickles, fresh dill, and seasonings. Add a splash of pickle brine, if desired, to make it thinner.
  4 oz cream cheese, 1 cup plain Greek yogurt, ½ cup sour cream, 1 ½ cups dill pickle chips, 2 Tablespoons fresh dill, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, pinch cayenne pepper (optional), 1-2 Tablespoons pickle brine
• Chill for at least 30 minutes before serving, to allow the flavors to blend.
• Serve with kettle chips (we love the Boulder Canyon Classic Kettle Chips), or veggies.
  Kettle Chips

Video

Notes

Yield: About 3 cups of dip. Serving Size: About ¼ cup of dip. 

Pickles: Use good quality refrigerated pickles, like Grillos brand. I use one 16oz container of Grillos for this recipe, and you can even lightly chop them with a food processor to chop them quickly.

Nutritional info does not include chips. 

Nutrition

Calories: 53kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 299mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 0.5mg | Calcium: 48mg | Iron: 0.1mg

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It's Tea Time and Homemade Iced Tea Just Hits!

There's so much to love about this easy Iced Tea Recipe, including that you can enjoy it unsweetened, or sweetened, and there's tons of flavor variations you can do with this base recipe. It's super affordable and incredibly refreshing over a big glass of ice.

The trick is steeping the tea bags just long enough to get that deep, rich flavor without any bitterness. I love how this only takes 10 minutes to make and we can enjoy the pitcher all week long. It tastes so refreshing in the summer months and is always a crowd-pleaser.

Don't miss my other beverages, like Homemade Lemonade, Chocolate Milk, Boba Smoothie, Gazpacho, Frozen Hot Chocolate, Horchata, or my famous Eggnog!

How to make Iced Tea:

Make Simple Syrup: Combine ½ cup granulated sugar and ½ cup water in a small saucepan over medium heat, Heat, stirring, until sugar fully dissolves, about 2-5 minutes. Remove from heat and let cool. (Simply syrup can be made ahead and stored in the fridge for up to 2 weeks.)

Brew Tea: Pour 2 cups boiling water over 4 black tea bags (e.g. Lipton, Luzianne, or Ceylon) in a heatproof pitcher or bowl. Steep for 4 minutes (no longer, or it will turn bitter). Remove bags – resist the urge to “squeeze” the tea bags, just remove them (squeezing releases bitter tannins).

Dilute and Cool: Add 6 cups cold water to the hot brewed tea and stir. Refrigerate to chill completely. Add simple syrup, to taste. Add flavor infusers if desired (see notes for ideas).

Serve homemade iced tea chilled, over ice. My favorite simple garnish is sliced lemon with fresh mint spigs.

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How to Make Iced Tea

The most popular type of tea to use in iced tea is Black Tea, but I’ve written in the recipe notes how to make iced tea with Green Tea or Herbal Tea. You can make it unsweetened (omit the simple syrup) or sweetened (add the simple syrup), and I have tons of flavor infusion ideas!

Course Beverage

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 49kcal

Author Lauren Allen

Cost 2

Equipment

• saucepan
• Pitcher

Ingredients

• 4 black tea bags (e.g. Lipton, Luzianne, or Ceylon) (or about 4 tsp loose leaf)
• 2 cups boiling water
• 6 cups cold water

Simple Syrup (If making sweet Ice Tea)

• 1/2 cup granulated sugar
• 1/2 cup water

For Serving:

• 1 lemon , sliced
• Fresh mint sprigs

US Customary – Metric

Instructions

• Make Simple Syrup: Combine ½ cup granulated sugar and ½ cup water in a small saucepan over medium heat, Heat, stirring, until sugar fully dissolves, about 2-5 minutes. Remove from heat and let cool. (Simply syrup can be made ahead and stored in the fridge for up to 2 weeks.)
  ½ cup granulated sugar, ½ cup water
• Brew Tea: Pour 2 cups boiling water over 4 black tea bags (e.g. Lipton, Luzianne, or Ceylon) in a heatproof pitcher or bowl. Steep for 4 minutes (no longer, or it will turn bitter). Remove bags – resist the urge to “squeeze” the tea bags—just remove them (squeezing releases bitter tannins).
  2 cups boiling water, 4 black tea bags
• Dilute and Cool: Add 6 cups cold water to the hot brewed tea and stir. Refrigerate to chill completely. Add simple syrup, to taste. Add flavor infusers if desired (see notes for ideas).
  6 cups cold water
• Serve tea chilled, over ice. My favorite simple garnish is sliced lemon with fresh mint spigs.
  1 lemon, Fresh mint sprigs

Notes

Yield: About 8 cups. Serving Size: About 1 cup.

For Cold Brew Method: Skip steps 1–2 of heating water to brew tea and instead place the tea bags in a pitcher with all the cold water. Refrigerate for 8–12 hours. Remove bags and sweeten with simple syrup, to taste.

For Green Tea: Swap black tea bags for green tea (Sencha or Jasmine work well). Use simmer (not boiling water–high heat makes green tea harsh and grassy). Steep for only 2–3 minutes. Pair with: cucumber + mint, honey + lemon, or a splash of peach nectar.

For Caffeine-Free Herbal Tea: Use 5–6 bags (since herbal teas are milder). Steep in boiling water for 6–7 minutes.

Herbal Iced Tea Flavor Ideas: Add flavor enhancer to pitcher while tea chills in fridge, then strain out before serving. Citrus fruits could be left in the glass as garnish.

• Peach: Add 2-3 ripe, fresh sliced peaches. Best with black or green tea.
• Ginger: Peel and thinly slice a 1-inch knob of fresh ginger. Infuse 30ish minutes (or longer for a spicy kick) Works with any tea base.
• Raspberry: ½ cup frozen raspberries (frozen berries release more juice than fresh). Delicious with hibiscus herbal tea.
• Rosemary: 1–2 fresh sprigs. Infuse no more than 2 hours (so it’s not overpowering). Great with lemon and black tea.
• Lemon & Thyme: 4–5 lemon slices and 2 sprigs fresh thyme. Best with green tea or chamomile herbal tea.
• Cucumber & Mint: 6–8 thin cucumber slices and 4 mint sprigs. Great with green tea (or to infuse in cold brewed tea).
• Strawberry & Basil: ½ cup sliced fresh strawberries and 3-5 basil leaves. Pairs well with black tea or hibiscus herbal tea.
• Orange & Cardamom: 4–5 orange slices and 3 lightly crushed cardamom pods. Delicious with rooibos or black tea.
• Lavender & Honey: 1 teaspoon dried culinary lavender (in a tea strainer or cheesecloth) and 2 Tbsp honey (or more to taste). Best with chamomile or green tea.

Nutrition

Calories: 49kcal | Carbohydrates: 13g | Protein: 0.01g | Fat: 0.05g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 13mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 13g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.01mg

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