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Jasmine Green Iced Tea with Rose and Strawberry Syrup and Strawberry Ice Cubes
INGREDIENTS
Tea
16 strawberries, trimmed & halved
Water to fill ice cube tray
4 tbs Jasmine Green Tea with Rose
1L boiling water
1L room temperature water
10 cardamom pods
1 organic cinnamon quill
Strawberry Syrup
200g organic dried strawberries
500mL water
6 tbs organic raw sugar
1/2 tsp organic vanilla bean powder
TIME
15 minutes Minutes
SERVES
21 Glasses
DIFFICULTY
METHOD
Prepare the ice cubes the day before by dividing the strawberry halves between ice cube trays and filling with water. Freeze.
1Combine the Jasmine Green Tea and boiling water in a jug and leave to stand for 5-10 minutes. Meanwhile, toast the cardamom and cinnamon in a hot frying pan for 2-3 minutes, until fragrant. Strain the tea and add the room temperature water, as well as the toasted cardamom and cinnamon. Allow to cool and place in the fridge until cold.
2To make the strawberry syrup, place the dried strawberries, 500mL water, sugar and vanilla powder in a small saucepan and bring to the boil. Reduce to simmer and cook, occasionally stirring for 10 minutes or until the strawberries are soft. Remove from heat and allow to cool. Use a stick blender to puree, adding a little extra water if necessary. Keep in the fridge until ready to serve.
3To serve, place 2-3 tablespoons strawberry syrup and four strawberry ice cubes in the bottom of each glass. Top with the iced tea and stir to combine. Serve.
4Lunch
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