We are well into the few days of summer the UK gets each year. It’s been sweltering, so I know that people probably aren’t going to be inside reading my rambles. As my last post, an open letter about just how good the London food scene is, was pretty lengthy and as my next is going to be something just as long about our trip to Budapest, I thought it’d be a good time to crack out a nice short post on a simple summer recipe. So here’s a quick and easy recipe for Iced Earl Grey Tea with Mint and Lemon. I have talked about my love for Earl Grey at length, and my most recent recipe, Earl Grey & Raspberry Loaves, is one of those times.
You will need plenty of ice for this, and a good number of tea bags, but it’s particularly simple. I used clipper Earl Grey, but this would work great with pretty much any type of earl grey. It’ll keep for a day or so in the fridge and is perfect to go along with your picnics or with your breakfast. Alternatively you could make up a flask and potter around getting sunburnt playing Pokemon Go like I did.
- 7 Earl Grey Tea Bags
- 1.7 litres Boiling Water
- Juice of 1 Lemon
- Juice of half a Lime
- 10 Sprigs fresh Mint
- 4 heaped tablespoons Honey
- Ice cubes
- Steep the tea for a few minutes, don't go too long as you don't want it too strong and bitter. Remove the tea bags and dispose of them.
- At this point, sweeten with the honey.
- At this point you have two options, either allow to cool to room temperature and chill in the fridge, or pour over a large amount of ice to instantly chill it.
- Once it's been chilled add the lemon and lime juice and the mint. Allow to steep for a little while before straining into a jug.
- Serve over ice with lemon slices.