Fruity mint iced tea
Hopefully the weather is starting to get a little warmer and we are looking for refreshing drinks to quench our thirst. Commonly available soft drinks can be high in phosphate additives. This recipe is quick, easy and free from phosphate. The perfect accompaniment to the first barbecue of the year!
- 5 peppermint tea bags
- 150g blueberries
- 2 tbsp caster sugar
- large handful of ice
- handful of mint leaves
- a few lemon or orange slices
- Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 minutes.
- Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher.
- Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water. Add a large handful of ice to cool quickly, or chill until cold.
- When you are ready to serve add a few springs on mint, sliced lemon or orange and add the remaining blueberries
Don’t forget your fluid restrictions!
Adapted with thanks from BBC Good Food website