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Posted by Eleanor Ozich on

This recipe is a riff on classic iced tea, made all the more delightful with a squeeze of citrus, a soft hint of vanilla and a sprig of rosemary. Refreshing and herbaceous, it's also naturally sweetened with honey and perfectly thirst quenching.

2 cups water
1 cup freshly squeezed
1 cup freshly squeezed citrus juice*
cup honey
5 black tea bags
2 tsp pure vanilla extract ​* I used tangelos, but orange or lemon also works well.​
To serve:
i​ce cubes ​
s​oda or filtered water
sprigs of fresh rosemary

Combine water, citrus​ juice, honey and tea bags in a small saucepan. Bring to the boil and simmer, stirring occasionally, for 2-3 minutes.

Remove from the heat, discard tea bags and stir in the vanilla. Allow to cool and pour into a glass bottle (syrup keeps in the fridge for up to two weeks).

To serve, fill glasses halfway with ice, add about 50ml syrup and top up with soda or water. Garnish with a sprig of rosemary.
A special thank you to Bohome + Roam for the gorgeous fairtrade hand-towel pictured. x

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