Ap­ple, Rose­mary & Cu­cum­ber Iced Tea

Latitude Magazine - - FOOD -

I adore tea, es­pe­cially dif­fer­ent ones made from just us­ing herbs from the gar­den. In sum­mer on a hot day when look­ing for some­thing re­fresh­ing and non-al­co­holic this is a great al­ter­na­tive.

250 ml Ash­ley River Or­gan­ics

ap­ple juice

1 big stalk of rose­mary

750 ml fil­tered wa­ter

¼ cu­cum­ber, thinly sliced

for gar­nish

Bring ap­ple juice, rose­mary and wa­ter to the boil in a medium-size pot. Af­ter 10 min­utes turn off and let steep un­til cool. Place in the fridge un­til nice and chilled. Find your favourite glasses, add ice and slices of cu­cum­ber. Strain ap­ple mix through a fine sieve into a large pour­ing ves­sel. Pour into glass and en­joy.

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