📝 About This Recipe
Transport your senses to the Australian bush with this ultra-refreshing iced tea, featuring the powerhouse botanical Lemon Myrtle. Known for its intense, creamy citrus aroma that surpasses even the finest lemons, this infusion is balanced with a touch of honey and a hint of ginger for a sophisticated depth. It is a vibrant, antioxidant-rich beverage that serves as the ultimate palate cleanser and thirst-quencher for warm afternoon gatherings.
🥗 Ingredients
The Botanical Base
- 2 tablespoons Dried Lemon Myrtle leaves (crushed slightly to release oils)
- 3 bags High-quality Green Tea or White Tea (or 1 tablespoon loose leaf)
- 6 cups Fresh filtered water
- 1 inch piece Fresh Ginger (peeled and thinly sliced)
Sweetener and Brighteners
- 1/3 cup Wildflower Honey or Agave Nectar (adjust to taste preference)
- 2 tablespoons Fresh Lemon Juice (from about half a lemon)
- 1 cup Cold sparkling water (optional, for a light fizz)
For Garnish and Service
- 6-8 pieces Fresh Lemon Myrtle leaves (if available, otherwise use bay leaves for aesthetics)
- 1 whole Lemon slices (thinly sliced into rounds)
- 1/2 bunch Fresh Mint sprigs (clapped between hands to release aroma)
- 6 pieces Edible flowers (optional, such as pansies or violas)
- 4 cups Ice cubes (large cubes melt slower)
👨🍳 Instructions
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1
Begin by bringing 6 cups of filtered water to a gentle simmer in a medium saucepan. Avoid a rolling boil to prevent scorching the delicate tea leaves.
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2
Once the water reaches approximately 185°F (85°C), remove the pan from the heat source.
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3
Add the dried lemon myrtle leaves and the sliced ginger to the hot water. Stir gently to ensure all botanicals are submerged.
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4
Add your green or white tea bags/leaves to the pot. Cover the saucepan with a lid to trap the aromatic essential oils.
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5
Allow the mixture to steep for exactly 5-7 minutes. Steeping too long can cause the green tea to become bitter, though lemon myrtle is quite forgiving.
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6
While the tea is still warm, stir in the honey or agave nectar until completely dissolved. This ensures the sweetener integrates perfectly without settling at the bottom.
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7
Strain the tea through a fine-mesh sieve into a large, heat-proof glass pitcher. Discard the spent leaves and ginger slices.
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8
Stir in the fresh lemon juice to brighten the flavor profile and balance the earthy notes of the tea.
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9
Let the pitcher sit at room temperature for about 30 minutes before transferring it to the refrigerator to chill for at least 2 hours.
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10
When ready to serve, fill tall glasses to the brim with large ice cubes.
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11
If using sparkling water for a 'spritz' effect, fill the glasses 3/4 full with the tea concentrate and top with a splash of the bubbly water.
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12
Garnish each glass with a fresh lemon round, a sprig of slapped mint, and a lemon myrtle leaf for a stunning visual presentation.
💡 Chef's Tips
For the best flavor, use whole dried lemon myrtle leaves rather than powder, as the powder can make the tea cloudy. If you prefer a caffeine-free version, simply omit the green tea and double the amount of lemon myrtle leaves. Always add your honey while the liquid is warm; it won't incorporate properly into cold tea. To prevent dilution, consider making 'tea ice cubes' by freezing a small batch of the brewed tea in ice trays. If the tea tastes too strong, don't worry—the ice cubes will naturally dilute it to perfection as you sip.
🍽️ Serving Suggestions
Pair this with a light smoked salmon and cream cheese tartine for a sophisticated brunch. Serve alongside spicy Thai or Vietnamese dishes to provide a cooling citrus contrast. Accompany with shortbread cookies or lemon polenta cake for a traditional afternoon tea. For a 'hard' version, add a 1.5 oz pour of botanical gin or vodka to each glass. Present in a large glass beverage dispenser with floating lemon wheels and mint for garden parties.