Scarlet Glow Iced Tea, 3 pouch package
Scarlet Glow Iced Herbal | In Pursuit of Tea
Scarlet Glow Iced Herbal | In Pursuit of Tea

Scarlet Glow Iced Tea

Our convenient brew pouch for the preparation of ice tea. Each pouch is hand-measured to brew a 1/2 gallon of concentrate. By adding an equal amount of ice when served, this pouch creates 1 gallon of served ice tea. Scarlet Glow is sweet and fruity. Naturally sweetened with stevia.

Contains: Hibiscus Flower, Lemon Verbena, Elderflower, Stevia, Nettle, Milk Thistle

Tasting Notes: Sweet, fruity

Stock Status:In Stock

Product Code: IHSG13

Iced Scarlet Glow

Very popular with our customers as well as our acclaimed restaurant clients, Scarlet Glow is a lively, sweet, and fruity blend of hibiscus, lemon verbena, milk thistle, nettle leaf, and elderflower. This caffeine-free herbal infusion is naturally sweet because we add the herb stevia to the blend. The hibiscus imparts a brilliant red color to the infusion which displays well in a clear glass. Our selection of iced teas are available as premeasured pouches, specifically packaged to conveniently make iced tea at home.

Scarlet Glow Paired with Grilled Brook Trout on the 'Today' Show

Trout Salad

Dan Barber, the chef and co-owner of New York City's Blue Hill and Blue Hill at Stone Barns in Pocantico Hills, N.Y., appeared on the 'Today' show this week, preparing a salad in a segment about cool foods to make during hot weather. He paired the salad (recipe below) with our Scarlet Glow. Stone Barns is a restaurant we are happy to work with, and Dan's philosophy about food is similar to our own. We encourage those of you who are nearby to experience a meal with them.

More About Dan Barber, His Philosophy, and Stone Barns

Dan BarberBlue Hill at Stone Barns combines a working farm, restaurant, and educational center in the spectacular surroundings of Pocantico Hills, revitalizing a collection of barns and creating a space that highlights the abundant resources of the Hudson Valley. The Barbers (Dan, at left, and his brother) have created a team of professionals who share their vision and possess the experience needed to execute it. The passionate and talented front of house and seasonal ingredient-driven menus will translate the surrounding beauty into an uncompromising dining and event experience. Dan on his philosophy toward food: The road ingredients travel from harvest to the dinner table becomes a part of their "character." Simplifying this path changes the taste, often enhancing it. Actively reconnecting the farm and the table creates a distinct consciousness. Through our choices of food and ingredients, we " chefs, waiters, diners " are inescapably active participants in not just eating, but in agriculture. This awareness adds to the pleasure of eating.

Summer Salad with Grilled Brook Trout

  • 4 wholebrook trout - filet
  • 1 bunch asparagus - ends peeled
  • 4 baby leeks, split in half and thoroughly cleaned
  • 8 farm eggs, poached
  • 1 cup fresh peas - blanched
  • 1 cup fava beans - blanched
  • 4 cups mixed micro or baby greens - arugula, beets shoots, kale, whatever you can find at your farmers market
  • 1 cup mixed herbs - parsley, tarragon, chervil, thyme, mint, cilantro, chives - again, whatever you can find at your farmers market
  • 1/4 cup olive oil
  • 1/8 cup lemon

1. season trout filets with salt and pepper and brush with olive oil

2. place trout filets on prepared grill - skin side down - over medium heat. after 2 minutes, turn filets using a wide spatula. cook for an additional minute and remove from grill.

3. season leaks with salt and pepper and place on grill over indirect heat until leeks are tender. remove from grill.

4. season asparagus with salt and pepper and place on grill over indirect heat for 4 - 5 minutes. remove from grill.

5. in a large bowl, toss together the peas, fava beans, greens and herbs. add lemonette to taste and season with salt and pepper

6. to serve: arrange the greens, asparagus, leeks on a platter along with the trout


Lemon Vinaigrette

  • 1/4 cup lemon juice
  • 1/4 cup lemon oil (recipe below)
  • 1/2 t dijon mustard 1/2 cup olive oil

In a medium bowl combine mustard and lemon juice. Slowly whisk in lemon oil and olive oil. season to taste.


Lemon Oil

  • 1 qts canola oil
  • 4 pc lemon zest
  • 1/4 bunch lemon thyme
  • salt and pepper
  • 1/4 stick lemongrass

In a medium saucepan combine all ingredients. place over a very low heat for 1 hour. Do not let oil boil. remove from heat, cool and strain. refrigerate until ready to use.

Place 1 pouch in 1/2 gallon hot water. Steep for 3 minutes, then remove pouch. Allow to cool to room temperature or refrigerate. Pour over an equal amount of ice for service. Pouch makes enough tea for 1 gallon served iced tea.

For more about brewing tea, visit our Brewing Notes page.

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