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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.

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