FRIDAY PM DRINKS
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.