Rosemary & orange iced tea
Serves 4
Easy
Prep:
Cook:
plus 1 hr infusing and cooling
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
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- 1 orangejuiced, zest peeled into large strips
- 3 large rosemary sprigsplus extra to serve (optional)
- 100g golden caster sugar
- 6 teabags
- ice
Nutrition: Per serving
- kcal107
- fat0glow
- saturates0g
- carbs26g
- sugars26g
- fibre0.2g
- protein0.1g
- salt0g
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.
