Perfect for warm days, this iced tea recipe is a refreshing addition to your al fresco menu this season, and is a delicious mixer for white rum or gin-based cocktails for when you’re entertaining on warm summer nights (or days!).
What you’ll need (serves four):
- Small knob of ginger
- Handful basil leaves, washed
- 2 organic lemons
- 2tsp honey
- 1l filtered, boiling water
- Lemon slices
- Fresh mint leaves
- Cucumber slices
1. Squeeze the lemons with a juicer, and add the juice and pulp to the jug, making sure to remove the seeds. Pop the squeezed halves in, too.
2. Slice the ginger (leave the skin on) and place into the jug with the basil leaves
3. Pour the boiling water into the jug and add the honey, stirring to dissolve.
4. Allow the mixture to steep until the water has cooled. Tip: the longer it stands, the more intense the flavour, so avoid placing in the refrigerator.
5. Once cooled, strain the liquid, making sure to remove all pieces of fruit and herbs.
6. Serve with mint leaves, lemon slices, and cucumber on warm summer days.
TIP: The tea works wonderfully with white rum, so reserve a little for cocktail hour for a refreshing (and guest-impressing!) tipple.