15 mins plus chilling
Super easy
serves 6
About the recipe
A refreshing, fruity iced-tea mocktail; delicious enjoyed on its own, or as a mixer. Give it a go!
Ingredients
2 oranges
2 English Breakfast tea bags
2 tablespoons caster sugar
500g cherries
1 tablespoon apple cider vinegar
optional: runny honey
Method
- Speed peel the zest of 1 orange into a heatproof jug or pitcher. Add the tea bags, 1 tablespoon of sugar and 600ml of just-boiled water, stir, then leave to steep for 5 minutes.
- Remove the teabags and pour in 500ml of cold water, then leave to cool to room temperature, before placing the jug in the fridge for at least 1 hour.
- Meanwhile, to make the cherry syrup, wash and pit the cherries, placing them in a medium saucepan as you go. Add the remaining sugar, squeeze in the juice of the peeled orange and simmer on a medium heat for 10 minutes, or until the cherries are soft and syrupy.
- Turn off the heat and mash the cooked cherries with the back of a spoon, then pour it through a coarse sieve into a large bowl, pushing all the juice through with the back of a spoon, discarding the pulp.
- Set aside to cool completely.
- When you’re ready to serve, add the cherry syrup and apple cider vinegar to the iced tea and stir well. If you like it sweeter, you could add a little honey, if you like.
- Fill 6 tall glasses with ice cubes and orange slices, pour over the cherry iced tea and serve.
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