Mixing this summer favourite with ice-cold mint & citrus tea makes a less sweet but every bit as refreshing cooler
INGREDIENTS
- 4 tea bags
- 20g pack mint
- 100g caster sugar
- juice 2 large oranges, plus slices to serve
- juice 2 lemons, plus slices to serve
- 400ml Pimm’s No 1
- a few sliced strawberries and plenty of ice, to serve
METHOD
STEP 1
Put the tea bags and half the mint into a large jug, then pour over 1.2 litres boiling water from the kettle. Leave to infuse for 10 mins, then remove the bags and stir in the sugar. Once cool, remove the mint, add the orange juice, lemon juice ,and Pimm’s, and chill thoroughly. Can be made up to a day ahead.
STEP 2
Serve over plenty of ice, with slices of orange, lemon ,and strawberry, and remaining mint sprigs.
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