Rosemary & orange iced tea
Keep cool in the summer with this aromatic infusion, with orange, tea and rosemary flavours. It's a wonderful thirst-quencher on hot, balmy days
- Serves: 4 persons
- 1orange, juiced, zest peeled into large strips
- 3large rosemary sprigs, plus extra to serve (optional)
- 100g golden caster sugar
Step 1Tip 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 2Put 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 3Stir 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.