Exact quantities, then the method.
This is the most refreshing way to drink the soursop and moringa blend on a hot day. Brew it strong, sweeten it lightly with honey, then build it over ice with cucumber, lime and mint, which turn the tea's creamy-tropical and green notes into something crisp and cooling, almost spa-like.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Cucumber and Mint Cooler recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-cucumber-and-mint-cooler/
It is caffeine-free, so pour it whenever you fancy. Makes one tall glass.
You'll need
- 2 Dalgety Soursop and Moringa tea bags
- 200ml freshly drawn water, brought to a true rolling boil
- 1 tablespoon of clear runny honey
- 1 half-slice of fresh lime, for the rim
- 2 thin fresh cucumber rounds, for the ice
- 1 fresh mint sprig, for the glass
- 1 tall 400ml tumbler, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tumbler (about 250g)
- 1 small heatproof jug
- 1 wide paper or metal straw
Method
- Get a tall glass cold in the freezer first.
- Steep two tea bags in 200ml of freshly boiled water for six minutes, then lift them out and stir in the honey while it is hot.
- Cool the sweetened tea down by sitting the jug in a bowl of cold water.
- Lightly bruise a couple of cucumber rounds and drop them into the base of the chilled glass.
- Fill the glass with ice, then pour the cooled tea over the top.
- Stand a sprig of mint in the ice and hook a half-slice of lime on the rim.
- Bruising the cucumber first is worth it; it releases far more of that fresh, green scent into the glass.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Moringa, 18 Tea Bags 40g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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