Content Magazine | Organic Skin care—

Abel Organics Recipe For Perfume Infused Iced Tea

Posted in Content Magazine | Organic Skin care

Abel Organics Recipe post imageNeed even more proof that Abel Organics debut fragrance is as natural, pure and organic as they say? Then here’s your evidence. Below is a recipe for an antioxidant rich, cooling iced tea infused with their debut fragrance Vintage ’13. Perfect for springtime garden parties or picnics in the park – try it out and experience the versatility of this delicious scent for yourself.

*Disclaimer – If you want to get creative with Essential Oils, you’re a big kid – do some research: Essential Oils are potent, so use sparingly and always diluted (Vintage ’13 is diluted in food-grade non denatured Alcohol). Vintage ’13 is crafted using only the highest grade organic essential oils and alcohol (see full list of Vintage ’13 ingredients here). Not all essential oils are the same and many pharmacy brands contain synthetic ingredients and carriers – hence are not recommended for digestion. If you are pregnant or under the care of a physician, please consult your doctor first.

Vintage ’13 Iced Tea


1 Ltr. boiled water 3 tsp. loose herbal tea leaves (I recommend a spicy ginger or orange blend) 2 Tbs. honey (Vegan? Substitute with agave or maple syrup) Fresh ginger (sliced) 1 lemon
1 orange (sliced) Fresh thyme sprigs Long-Island style? Add a splash of whiskey or vodka over the ice.


  • Seep tea in boiled water with sliced fresh ginger for 3-4 minutes. If you prefer a stronger blend use more tea -don’t seep for longer.
  • Stir in honey, agave or maple syrup (use more or less depending on your sweetness preference).
  • Refrigerate tea until chilled.
  • When chilled, squeeze juice of whole lemon into blend (this may cause the tea to go a little cloudy… that’s ok, roll with it).
  • Prepare glasses: Add a generous amount of ice to each glass, (and here comes the interesting part)
  • Spray one spray of Vintage ’13 perfume over the ice
  • Pour chilled tea blend over ice.
  • Garnish with sliced orange & thyme and serve