Recipe: Strawberry Gum Native Iced Tea Jug
Recipe makes a little over 2 litres.
Not all tea needs to be hot, this summer treat yourself to a refreshing iced drink high in Vitamin C and antioxidants using native teas.
Loose-leaf teas are a fantastic way to get familiar with native plants and flowers and their own unique tastes. This mocktail/iced tea uses Aba's Tea from Indigenous business Mabu Mabu to create the beautifully flavoured, not to mention beautifully coloured, base that lends itself to a delicious and refreshing Iced Tea.
From the Mabu Mabu website:
"Named after chef Nornie Bero's Grandma Aba, who always had a hibiscus flower in her hair, this aromatic tea reminds us of home. It includes dried strawberry gum leaf along with cinnamon myrtle, lemon myrtle and wild hibiscus flowers. Our blend is a wonderful stress reliever, high in Vitamin C and antioxidants".
2 tbs Mabu Mabu Aba's Tea (brewed to make 1 cup as per instructions below)
1 litre Ginger Beer
1 litre Lemonade
1 punnet Strawberries
1 punnet Blueberries
1. **Brew the tea:**
- Using boiling water, pour boiling water over tea leaves into a tea strainer. Allow to steep for 5 minutes.
2. **Combining ingredients:**
- Combine ginger beer, lemonade and berries into a jug. Stir.
3. **Strain the Tea:**
- Strain the tea to remove the leaves and flowers, leaving you with a smooth and flavorful base.
4. **Add tea:**
- Stir the tea into the jug with the other ingredients.
5. **Chill and Serve:**
- Allow the tea to cool to room temperature and then refrigerate until it's thoroughly chilled. Serve over ice for a truly refreshing experience.
6. **Garnish (Optional):**
- Garnish your Wild Rosella Native Iced Tea with a slice of lemon or a sprig of fresh mint for an extra touch of elegance.
7. ** Enjoy**
- Enjoy your Strawberry Gum Native Iced Tea.