Summer Iced Tea

• 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.