Thirst quenching iced tea is a summer staple for me. It’s so easy to make and completely customisable, so you can adapt the base recipe to suit your tastes and what you have in the fridge. I usually whip up a jug on a summery Saturday morning, it keeps in the fridge for a few days so I can sip on it whenever I fancy.

Pomegranate & Cranberry Iced Tea

Ingredients (Makes 4)

• 300ml Water
• 1 tbsp Sugar
• 1 Pomegranate (seeds only)
• 700 ml Cranberry juice
• 3 – 4 Tea bags (Use Raspberry tea to make it super fruity)

Method (Takes 20 mins)

Add the water to a saucepan along with the sugar, half the pomegranate seeds and tea bags. Bring to a boil, then turn off the heat, give a good stir and leave to steep for 10 -15 minutes.

Strain the liquid into a jug and put in the fridge to cool.

Once cool serve in tall glasses filled with ice and top with the cranberry juice and garnish with the remaining pomegranate seeds.

*Add a shot of raspberry liqueur along with the garnishes to make a vibrant cocktail

Peach, Mint & Lemon Iced Tea

Ingredients (Makes 4)

• 1 litre water
• 1 tbsp Sugar or Honey
• 1 Lemon
• 2 Peaches (stone removed and sliced)
• Small bunch of mint
• 3 – 4 tea bags (Earl Grey or Black tea)

Method (Takes 20 mins)

In a large pot add the water, sugar, peaches (save some for garnishing) , juice of half the lemon and the tea bags. Bring to a boil then turn off the heat and leave to steep for 10 -15 minutes.

Strain the liquid into a jug and put in the fridge to cool.

Once cool serve the tea in tall glasses filled with ice and garnish with the remaining slices of lemon, peaches and a sprig of mint.

*Turn this into a refreshing cocktail by adding a shot of Limoncello along with your garnishes

Hibiscus & Lime Iced Tea

Ingredients (Makes 4)

• 3-4 Hibiscus Tea Bags
• 1 Lime
• 1 cinnamon stick
• 2 – 3 tbsp Honey
• 1 litre water

Method (Takes 20 mins)

In a large pot put the hibiscus, water, cinnamon stick and honey. Bring to a boil then turn off the heat, leave to steep for 10 -15 minutes.

Strain into a jug and place in the fridge to cool before serving.

Once cooled pour the tea into tall glasses filled with ice and garnish with lime wedges.

*Make it a spiked Iced tea by adding a shot of spiced rum with your final garnishes. If doing so omit the cinnamon stick.

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