Iced lemon tea with herb & flower ice cubes

This delicious lemon tea served chilled, with herb and flower ice cubes, is great to revitalise your guests' palates between tidbits. 

Preparation Time

15 minutes

Makes

2 litres

Ingredients

• 1/3 cup fresh mint leaves
• 2 tbs chopped fresh lemon thyme leaves
• 1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)
• 6 lemon-scented black tea bags
• 100g (1/2 cup) caster sugar
• 2L (8 cups) boiling water
• 60ml (1/4 cup) fresh lemon juice
• 1/2 lemon, thinly sliced

 

Method

1. Divide the mint, lemon thyme and flower petals among two 18-hole ice cube trays. Fill with cold water and place in the freezer for 4 hours or until frozen.
2. Meanwhile, place the tea bags and sugar in a 3L (12-cup) capacity heatproof jug or bowl. Pour over the water and stir. Set aside for 10 minutes to infuse. Remove the tea bags and discard. Add the lemon juice and lemon slices to the jug or bowl and stir to combine. Cover and place in the fridge for 4 hours to chill.
3. Pour the tea mixture into a serving jug or punchbowl and add the ice cubes to serve.

 

Notes

• If edible flower petals are unavailable, omit the mint and lemon thyme and add 1-2 fresh or frozen raspberries to each of the holes in the ice cube trays instead.
• Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue from step 3 just before serving.
• Allow 4 hours freezing and 10 minutes standing time.

Blackberry breeze

This colourful drink will add fun to any party. 

Preparation Time

10 minutes

Makes

about 1.25L (5 cups)

Ingredients (serves 5)

• 2 x 150g punnets blackberries
• 500ml (2 cups) chilled lemonade
• 250ml (1 cup) chilled vodka
• 250ml (1 cup) chilled raspberry cranberry juice drink (Ocean Spray brand)
• Crushed ice, to serve
• Bought large feta-filled marinated green olives, to serve

 

Method

1. Place the blackberries in the bowl of a food processor or the jug of a blender and process until pureed. Strain through a fine sieve into a glass serving jug.
2. Stir in lemonade, vodka, raspberry cranberry juice and ice until combined.
3. Place olives in a serving bowl and serve with the blackberry breeze.

 

Notes

Large feta-filled marinated green olives are available from the deli section of the supermarket.

Berry sparkling slushies

Put away the ice - sorbet turns to slush in seconds with a drop of sparkling wine. 

Preparation Time

5 minutes

Ingredients (serves 4)

• 1L ctn berry sorbet
• 500ml (2 cups) strawberry-flavoured sparkling wine
• 2 tbs Bacardi rum

 

Method

1. Place the sorbet, sparkling wine and rum in the bowl of a food processor or jug of a blender. Process until smooth.
2. Divide among serving glasses and serve immediately.

 

Notes

For the kids: To make non-alcoholic berry slushies, omit the Bacardi and replace the sparkling wine with lemonade.