A recipe from Delia Smith’s ” Summer Collection” 1993.
Ingredients
- 6 English Breakfast Tea Bags
- 10 fl oz freshly squeezed orange juice chilled
- juice of 1/2 lime
- 12 sprigs mint
- 1/2 orange sliced
- 1/2 lemon sliced
- 2 tbsps caster sugar
- lots of ice
Servings:
Instructions
- Make up some very strong tea in a large teapot using the teabags and 2 pints of boiling water. Add 2 tbsps sugar and 6 sprigs of mint to the teapot. Leave to infuse for 15-20 mins then remove the tea bags. Leave to get very cold, then remove the mint from the teapot.
- Put lots of ice into a glass jug and pour in the cold tea followed by the orange and lime juices and 6 more sprigs of mint. Finally add the orange and lemon slices and stir well.
- Serve immediately in glasses with more ice.
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