Jasmine Green Iced Tea https://thesourcebulkfoods.com.au/wp-content/uploads/2023/01/Jasmine-Green-Iced-Tea.jpg Snacks 16 strawberries, trimmed & halved water to fill ice cube tray 4 tbsp Jasmine Green Tea with Rose 1L boiling water 1L room temperature water 10 Cardamom Pods 1 Cinnamon Quill Strawberry Syrup 200g Organic Dried Strawberries 500ml water 6 tbsp Australian Organic Raw Sugar 1/2 tsp vanilla bean powder Prepare the ice cubes the day before by dividing the strawberry halves between ice cube trays and fill with water. Freeze. Combine the Jasmine Green Tea and boiling water in a jug and leave to stand for 5 – 10 minutes. Meanwhile, toast the cardamom and cinnamon in a hot frying pan for 2 – 3 minutes, until fragrant. Strain the tea and add the room temperature water, as well as the toasted cardamom and cinnamon. Allow to cool and place in the fridge until cold. To make the strawberry syrup, place the dried strawberries, water, sugar and vanilla powder in a small saucepan and bring to a boil. Reduce to a simmer and cook, occasionally stirring for 10 minutes or until the strawberries are soft. Remove from heat and allow to cool. Use a stick blender to puree, adding a little extra water if necessary. Keep in the fridge until ready to serve. To serve, place 2 – 3 tablespoons of strawberry syrup and four strawberry ice cubes in the bottom of each glass. Top with the iced tea and stir to combine. PT15M

Jasmine Green Iced Tea

DOWNLOAD RECIPE

Jasmine Green Iced Tea

Refreshingly crisp homemade iced tea can be so simple to make. It's easy to scale up when you're entertaining a crowd or scale down for sipping solo. Make the most of the sunny season with a cool glass of Jasmine Green Iced Tea with rose and strawberry syrup and strawberry ice cubes - can you taste it already?

INGREDIENTS

Strawberry Syrup

TIME

15 Minutes

SERVES

3 - 4

DIFFICULTY
METHOD

Prepare the ice cubes the day before by dividing the strawberry halves between ice cube trays and fill with water. Freeze.

1

Combine the Jasmine Green Tea and boiling water in a jug and leave to stand for 5 – 10 minutes.

2

Meanwhile, toast the cardamom and cinnamon in a hot frying pan for 2 – 3 minutes, until fragrant.

3

Strain the tea and add the room temperature water, as well as the toasted cardamom and cinnamon. Allow to cool and place in the fridge until cold.

4

To make the strawberry syrup, place the dried strawberries, water, sugar and vanilla powder in a small saucepan and bring to a boil. Reduce to a simmer and cook, occasionally stirring for 10 minutes or until the strawberries are soft. Remove from heat and allow to cool. Use a stick blender to puree, adding a little extra water if necessary. Keep in the fridge until ready to serve.

5

To serve, place 2 – 3 tablespoons of strawberry syrup and four strawberry ice cubes in the bottom of each glass. Top with the iced tea and stir to combine.

6

Snacks

WHERE TO

FROM HERE?

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