FRI­DAY PM DRINKS

Homes+ (Australia) - - CONTENTS -

Pre­pare and freeze th­ese colour­ful and fruity cocktail cubes in ad­vance to speed up your end-of-week cel­e­bra­tions.

SERVES 6 PREP 10 MIN­UTES + COOL­ING + FREEZ­ING 55¢ PER SERVE

2 litres boil­ing wa­ter ¼ cup caster sugar 2 ta­ble­spoons earl grey tea leaves 2 strips lemon zest

1⁄3 cup lemon juice, strained 12 large mint leaves

1 small lemon, thinly sliced

Com­bine the boil­ing wa­ter and sugar in a large heat­proof jug; stir to dis­solve sugar. Stir in tea leaves and zest strips. Cool to room tem­per­a­ture. Strain tea through a fine strainer. Dis­card tea leaves and zest. Stir in lemon juice. Di­vide mint and lemon slices be­tween a 12-hole (1½-ta­ble­spoon) flat-based patty pan. Pour some of the tea mix­ture into each hole. Freeze overnight or un­til set. Chill re­main­ing tea mix­ture. Place ice cubes in serv­ing glasses. Serve topped up with re­main­ing iced tea.

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