Blue­berry & mint iced tea

Easy Cook - - WEEKEND PICNIC -

Serves 4 Prep 10 mins No

Cook 56p a por­tion 69 kcals, 0g fat, 0g sat. fat, 14g sugar 5 pep­per­mint tea bags

140g blue­ber­ries

2 tbsp golden caster sugar large hand­ful ice hand­ful fresh mint leaves a few lemon slices

1 Boil the ket­tle and put the tea bags in a jug. Pour over 500ml boil­ing wa­ter and leave to steep for about 5 mins. Mean­while, put about 100g blue­ber­ries in a jug, add the caster sugar and lightly crush with the end of a rolling pin or a potato masher. Re­move the tea bags from the hot wa­ter, pour the tea over the blue­ber­ries and top up with an­other 300ml cold wa­ter, then add a large hand­ful of ice.

2 To serve, pour the iced pep­per­mint and blue­berry tea into bot­tles or flasks. Add some of the fresh mint leaves, some lemon slices and the re­main­ing blue­ber­ries, and stir. Seal the bot­tle and store in a cooler bag for your pic­nic. Per­fect for help­ing you to cool down on a hot day!

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