Exact quantities, then the method.
Iced superfruit is one of the best-looking iced teas going: a deep ruby berry and hibiscus infusion, sharp and cooling over ice with fresh fruit. No caffeine, very little sugar, and it stays clear because there's no tannin to cloud it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Superfruit recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-superfruit/
It uses Teapigs Superfruit, a pure caffeine-free berry and hibiscus infusion. Ten minutes plus chilling, and it makes a jug.
You'll need
- 4 Teapigs Superfruit tea temples
- 500ml water at a full rolling boil
- 500ml cold water
- 1 to 2 tablespoons honey, optional
- Fresh berries, orange slices and ice, to serve
Method
- Steep the 4 temples in 500ml rolling boil water, covered, for 7 minutes. Fruit and hibiscus need a strong, long steep and will not turn bitter.
- Lift the temples out and stir in the honey while warm, if using; hibiscus is tart so a little rounds it.
- Cool to room temperature, then chill. There is no tannin, so it will not go cloudy and needs no ice crash.
- Stir in the 500ml cold water.
- Serve over plenty of ice with fresh berries and orange slices, which build on the fruit in the infusion.
- Caffeine free, so an all day drink. The brewed base keeps 3 days in the fridge.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Superfruit, 15 Tea Bags 37.5g
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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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