Summer Iced Tea

Makes 1 litre
  • 1 cup hot water
  • 2x Organic Hibiscus teabags 
  • 1 bunch fresh basil
  • 1 bunch fresh mint
  • 1x lemon squeezed
  • 1 tbsp rice malt syrup
  • 750ml filtered water
  • Ice to serve

Brew hibiscus tea bag in your cup of hot water with the rice malt syrup.

Add fresh herbs and lemon to a litre glass bottle or mason jar.

Once the tea has steeped for 5 - 10 minutes, pour into bottle and leave to infuse with the herbs and lemon for at least an hour and up to overnight.

Magic tip: infuse in the sun or moonlight to supercharge your tea.

When you're ready, serve over ice and store in the fridge for up to 3 days.

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