Name: Iced Passionfruit and Orange Cooler
Total time: 20 min
Yield: Serves 4
Cuisine: British
Ingredients: 4 Good Earth Passionfruit and Orange tea bags; 500ml freshly drawn water, brought to a true rolling boil; 2 fresh ripe passionfruit, halved and the pulp scooped out (the seeds stay in for visual character); 1 unwaxed orange, sliced into thin rounds; 2 tbsp acacia honey or raw blossom honey; 250ml well-chilled still water; Plenty of cubed ice for the jug and the serving glasses; 100ml well-chilled sparkling water (optional, for the long-drink finish); 4 small sprigs of fresh mint, for the serving glasses

A jug of iced fruit tea turned into a proper tropical cooler with the help of some fresh passionfruit. You brew Good Earth Passionfruit and Orange strong, with orange slices in from the start, then stir the scooped pulp of a couple of ripe passionfruit through it once it has cooled. The fresh fruit, seeds and all, lifts it well beyond a plain iced fruit tea.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Passionfruit and Orange Cooler recipe. Canonical: https://teas.co.uk/recipes/iced tea/iced passionfruit and orange cooler/

The hibiscus base holds up nicely once chilled, so the colour and tartness stay even over ice. Sweeten it lightly with honey while it is still hot, and finish each glass with a little mint and a splash of sparkling water if you want it longer.

⏱ 20 min 🍽 Serves 4 📊 Easy 📚 Iced Tea Recipes

You'll need

4 Good Earth Passionfruit and Orange tea bags
500ml freshly drawn water, brought to a true rolling boil
2 fresh ripe passionfruit, halved and the pulp scooped out (the seeds stay in for visual character)
1 unwaxed orange, sliced into thin rounds
2 tbsp acacia honey or raw blossom honey
250ml well chilled still water
Plenty of cubed ice for the jug and the serving glasses
100ml well chilled sparkling water (optional, for the long drink finish)
4 small sprigs of fresh mint, for the serving glasses

Method

Bring the kettle to a full rolling boil; the hibiscus and rosehip base needs the full 100C for colour and body.
Put the four bags and the orange slices into a 1-litre heatproof jug and pour the 500ml of water over.
Stir in the honey while it is hot, so it dissolves cleanly rather than leaving threads in a cold jug.
Cover and steep for six minutes, long enough for the hibiscus to give its full ruby colour while the orange infuses.
Lift out the bags, pressing each gently against the side (hibiscus takes a squeeze without going bitter), and discard.
Scoop the pulp of both passionfruit straight into the jug, seeds and all; the pulp boosts the flavour and the seeds look the part in the glass.
Add a handful of ice and stir for thirty seconds to cool it quickly, then stir in the chilled still water.
Cover and chill in the fridge for twenty minutes, which lets the fresh passionfruit settle into the brew rather than sitting on top of it.
Fill four tall glasses with ice. Pour through a small sieve to hold back the orange slices and most of the seeds, then drop a few seeds and an orange slice into each glass.
Top with a splash of sparkling water if you want it longer, tuck in a mint sprig, and serve at once.

What you'll end up with: A ruby orange cooler over ice, passionfruit seeds and an orange slice in each glass: tart hibiscus underneath, a doubled passionfruit lead from the bagged tea and the fresh fruit, finished with mint.

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🛒 Made with this tea

Good Earth Passionfruit and Orange, 15 Tea Bags 37.5g£4.50