We’re coming into spring in Tassie, although with what looks like a dusting of snow on Mount Wellington again today and highs of 14degC with an icy wind, it’s not feeling as spring-like as it was yesterday!
Anyway, my mind is filling with thoughts of (hopefully!) warm sunny days ahead, and so I decided to use my olive leaf tea as a base to create an iced version. I tried a few combinations of ingredients, but my favourite is this unsweetened iced olive leaf tea with lemon and mint. The olive leaf tea provides a rich, complex base, while the mint and lemon give it a fabulous fresh lift. (You can add sugar to taste if you’ve got more of a sweet tooth!)
This method takes a little while, as I prefer to chill the tea in the fridge so it doesn’t get too diluted. If you’re in a hurry though, just throw in a few ice cubes!
This is great on a warm day, and would be a brilliant grown-up non-alcoholic drink for the party season.
- 4 level teaspoons of olive leaf tea
- Handful of mint leaves (I used about 8 large leaves)
- Zest peeled from half a lemon.
- Ice, more mint, and lemon slices to serve.
- Put the olive leaf tea and the mint leaves into a large cafetiere (mine takes a bit under a litre).
- Boil the kettle.
- Wait for a minute to allow the water to cool just a touch, then fill the cafetiere and stir before putting the lid on.
- Allow to infuse for four minutes, then plunge and pour the tea into a bowl or jug suitable to go in the fridge, leaving the tea leaves and mint in the cafetiere.
- Add the lemon zest.
- Cover, allow to cool for a while, then place in the fridge until chilled.
- Serve over ice with fresh slices of lemon and gently muddled mint. (If you don’t know what muddling is, it’s a fancy term for crushing gently – read about how to do it here!)
- Relax, and take a moment to be mindful, while you enjoy the fruits of your labour 🙂