Hot in the evening, ice-cold by morning

Tanja by night

Home-made iced tea has long been a favourite of mine, because it’s so versatile – you can make it with herbs, spices or various citrus flavours. The simplest way to make iced tea is to pour cold water over good-quality green or black tea, and place in the fridge to infuse for at least one hour – or ideally overnight. This releases maximum flavour from the tea without letting any bitter notes develop.

Alternatively, the classic method using hot water only requires slightly more preparation, while enabling a wider range of variations through the use of fresh or dried spices and other flavourings.

Preparing the hot tea and placing it in the fridge to cool overnight is also a pleasant way to round off a summer’s evening. When I make a pot of tea, I first let it brew for a little while, then pour myself a cup to enjoy hot. The rest goes in the fridge to cool for another time. In the evening, tea has a relaxing effect, while in the morning – or even throughout the day – it makes for a refreshing pick-me-up.

The perfect blend for drinking hot or cold can be made as follows: boil 2 litres of water, finely chop a large piece of ginger (3 tbsp), zest an organic lemon and add to the hot water along with a pinch of ground turmeric, 3 tbsp of dried camomile flowers (available in specialist stores) and 2 tbsp of honey. Leave to infuse for 15 minutes then pour into bottles through a fine sieve and let it cool overnight.

This website uses cookies to ensure you get the best experience on our website. privacy statement

You are using an outdated browser. Please update your browser to view this website correctly: