There’s nothing as refreshing as this thirst-quenching iced tea on a hot summer’s day.
– 2 English breakfast tea bags
– 1L (4 cups) still mineral water
– 2 cinnamon quills
– 1L (4 cups) clear apple juice
– 1 red apple, sliced
– 1 lemon, sliced
– Crushed ice, to serve
– Mint sprigs, to serve
– Honey (optional), to serve
2 Method / Steps
Place the tea bags in a large heatproof bowl. Bring the mineral water to a boil, then pour over the tea bags. Leave to steep for 15 minutes, then discard the tea bags. Add the cinnamon quills and apple juice, then cover and leave to chill and infuse overnight.
The next morning, pour the tea into a jug. Add the apple and lemon slices, crushed ice and mint sprigs, then serve with honey to sweeten if desired.
Source – tastecom