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iced tea olive leaf lemon mint tasmania

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.

Ingredients

  • 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.

Method

  • 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 🙂