Rosemary & orange iced tea
- Lucy Roxburgh – food and drink expert
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Serves 4
Easy
Prep: 5 mins
Cook: 5 mins
plus 1 hr infusing and cooling
A star rating of 5 out of 5.1 ratingRate
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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
Dairy-free
Egg-free
Gluten-free
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 orange
juiced, zest peeled into large strips
-
3 large rosemary sprigs
plus extra to serve (optional)
-
100g golden caster sugar
-
6 teabags
-
ice
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Nutrition: Per serving
-
kcal107
-
fat0g
low
-
saturates0g
-
carbs26g
-
sugars26g
-
fibre0.2g
-
protein0.1g
-
salt0g
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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.
Recipe from Good Food magazine, July 2023
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A star rating of 5 out of 5.1 rating
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