Rosemary & orange iced tea
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr infusing and cooling
- Easy
- Serves 4
Ingredients
- 1 orange, juiced, zest peeled into large strips
- 3 large rosemary sprigs, plus extra to serve (optional)
- 100g golden caster sugar
- 6 teabags
- ice
Method
- STEP 1
Tip the orange peel, rosemary, sugar and 100ml water into a small saucepan and bring to a simmer. Ensuring the rosemary sprigs are submerged, cook over a low heat until the mixture has thickened slightly, about 6-8 mins. Turn off the heat. Leave to infuse for 1 hr.
- STEP 2
Put the teabags in a large heatproof jug and pour over 1 litre boiling water from the kettle. Steep for 4 mins, then discard the teabags. Leave to cool completely.
- STEP 3
Stir the orange juice along with the prepared syrup into the cooled tea. Serve in highball glasses over ice. Add rosemary sprigs to garnish, if you like.
