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.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Moringa, 18 Tea Bags 40g
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