Saturday, 17 December 2011

strawberry, vanilla & rose iced tea

One of my 2011 Food Challenges was to try and cook with tea and make more iced tea.

Now iced tea is a pretty normal drink option, but it’s funny to think not long ago it wasn’t so readily available in Australia.

I used to drink it often as a kid because my American grandfather made a lot of it (and sun tea) and
Australia’s Asian population helped to boost iced tea popularity with bubble tea stores opening up around the country, but it wasn’t until about 10 years ago that Lipton released an iced tea range and everybody started to enjoy it as an alternative to soda.

Making iced tea at home is so easy and it’s a great way to get creative over summer.

I’ve been coming up with a lot of different combinations and here are some of my favourites:
• Strawberry, Vanilla & Rose Iced Tea
• Lychee, Lime & Iced Green Tea
• Apricot & Earl Grey Iced Tea
• White Peach & Thai Ginger Iced Tea
• Honey & Lemon Iced Camomile Tea
• Mint & Pomegranate Iced Rooibus Tea
• Star Anise, Tangerine & Black Iced Tea
• Passionfruit & Jasmine Iced Tea Soda

I’ll be posting some of them randomly over the coming summer weeks, so stay tuned.

~ ~ ~

This iced tea is just so pretty.

Served in elegant little glass cups it makes for a perfect afternoon tea with the girls, and if you want to be a little naughty you could always add a splash of vodka or strawberry schnapps for the sweet tooths.

The tiny dried rose petals (I use Pariya) need to be added just before serving to ensure the fragrance rises gentle from the glass.

Serve it with a fat slab of sticky Turkish Delight, heavily dusted in icing sugar, for an extreme indulgence.

Strawberry, Vanilla & Rose Iced Tea

Anna's very own recipe. Makes 1 litre.

2 bags of Dilmah Rose & French Vanilla Black Tea*
400ml boiling water
500ml water
100ml rose syrup
200ml sugar syrup
5 strawberries, thinly sliced
1 tablespoon dried rose petals
Ice, for serving


1. In a jug, pour the hot water over the tea bags and steep the tea for 30 minutes.

2. Remove tea bags, add the remaining water, sugar syrup, rose syrup and allow tea to cool to room temperature then refrigerate until completely cold.

3. To prepare iced tea, combine the sweetened tea with the strawberries and ice, then stir in rose petals just before serving.

*You could use black tea, vanilla essence/pod and some rosewater to get the same effect.

1 comment:

  1. Hello. Iced tea was a staple in my home growing up. I love to try new recipes and this looks inviting and colorful.


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