A refreshing glass of fruity tea that can be served with or without booze
Serves 10
2 peach or lemon and honey teabags
2 tbsp sugar syrup
Ice
Sparkling water
Cava (optional)
Violets (optional)
1 In a teapot, add 250ml boiling water to the teabags and leave to steep.
2 Add the sugar syrup and stir.
3 To serve, add an ice cube or two to your glass of choice and add the tea mixture to either sparkling water or cold cava. To be extra fancy, decorate each glass with a violet flower.
This recipe was just one of the ideas from our March ‘Gathering’ feature, ‘Swap Shop’, a menu for a clothes swapping session with friends. It also includes recipes for Salmon Scotch Eggs with Lime Wasabi Mayo, Wild Garlic & Lancashire Cheese Mini Quiches, Gin & Lemon Squares and Affogato.
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