Tipple | Fruit Iced Tea

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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More ideas for afternoon teas…

More from our March issue…

Recipe | Peachy lemon verbena iced tea

A thirst-quenching cooler with fresh fruit and herbs

Peachy lemon verbena iced tea

Serves 4–6
1 ripe peach
A handful of lemon verbena
A drop of honey (optional) 
A handful of ice

Slice your peaches. Add to a large jug of water along with the lemon verbena. Swirl in a little honey, if you want a touch of sweetness. Let it infuse for 15 mins in the fridge. Add a handful of ice before serving.

This recipe is from our modern afternoon tea feature on page 24 of June’s The Simple Things. Other recipes include:
Rhubarb fizz
Curried egg & chive sandwiches
Crab, chilli & fennel sandwiches
Broad bean, goat’s curd & mint open sandwiches
Dark chocolate chip scones
Jammy raspberries
Cardamom, rose & strawberry cake
Cherry & elderflower cheesecake tartlets

More from the June issue:

More summer recipe ideas:

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View the sampler here.