Hibiscus and Redcurrant Iced Tea

Ingredients

• 300 g | 10.5oz frozen redcurrant or mixed red berries
• 3 heaped tbsp hibiscus loose leaf tea (or five teabags)
• 5-8 tbsp agave syrup (or more, to taste (or use sweetener of choice))
• juice of 1 lemon
• chilled soda water or filtered water to dilute the tea
• 1 large orange (sliced, to serve)
• fresh mint leaves to garnish (optional)

Instructions

1. 1

   Prepare the tea – bring 1 litre (4 cups) of filtered water to the boil and pour over the tea leaves. Leave to steep for 15-30 minutes then strain and discard the leaves. Leave the tea to cool completely, transfer to suitable jug and chill in the fridge overnight.

2. 2

   Put the berries, lemon juice and agave syrup in a jar and add a little hot water. Muddle the berries, cover and chill in the fridge overnight.

3. 3

   Strain the syrup and set aside. You can use the berries to stir into porridge or overnight oats.

4. 4

   Combine half the syrup with the hibiscus tea in a large pitcher and stir together. Add the orange slices and plenty of ice. Taste and adjust the sweetness or add more syrup if you like – remember the taste will be further diluted when you serve.

5. 5

   Serve on the rocks, top up with chilled soda or filtered water and stir.