What is summer without a fresh jug of homemade ice tea beckoning from the fridge? The sweltering heat calls for a refreshing and delicious tumbler of icy goodness in hand, by the poolside or even as a rehydrating pick-me-up after a workout. The best part is that you get to add all of your favourite ingredients without all the preservatives you find in store bought drinks.
Bonus: Use the ice tea as a cocktail mixer to add a personal touch to social gatherings.
- 3 cups water
- 2 tsps. tea leaves
- 8 Strawberries, cut into halves (stem removed)
- ¾ cup brown sugar
- A handful of fresh basil leaves, loosely chopped. Keep a few whole leaves for serving
- 2 lemons
Infusing your tea
- Put the kettle on!
- Warm your glass teapot & infuser by swirling around a bit of with hot water. Pour the water out before adding your tea.
- Add 1-heaped teaspoon for every cup of your favourite loose leaf tea or simply place a teabag into the infuser. This can be anything from a plain black tea, to a nice fruity one that works with the strawberry and basil flavours. We have used Five Roses Strawberry tea.
- Once the kettle has finished boiling, allow the water to cool for a few minutes before pouring water over your tealeaves into the infuser teapot. Fill to about halfway.
- Allow the tea to steep.
Adding the flavour
- Place 1 cup of water and the brown sugar into a small saucepan. Bring to the boil, stirring occasionally until the sugar has dissolved. Remove from the heat.
- Add basil leaves to the water and sugar mixture and set aside to infuse for about 10 minutes.
- Strain the basil mixture over the strawberries into a measuring jug. Discard the leaves, toss the strawberries to coat and leave to cool.
- Once cool, squeeze the juice of 1 lemon into the mixture and stir.
- Pour the strawberry syrup, with a couple of the halved strawberries into the infuser and refrigerate for 30 minutes. Keep a few halves aside for serving.