This turns Hyson Blackcurrant Infused Black Tea into a long, sparkling cooler. Brew it strong, chill it, then lengthen with soda and a squeeze of lemon; it pours deep ruby in the glass, tart-sweet and not at all cloying. A grown-up answer to blackcurrant squash, with no alcohol.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Blackcurrant Tea Spritz (Sparkling, Non-Alcoholic) recipe. Canonical: https://teas.co.uk/recipes/mocktails/blackcurrant-tea-spritz-sparkling-non-alcoholic/
You'll need
- 3 tea bags of Hyson Blackcurrant Infused Black Tea
- 300ml freshly boiled water (100C)
- 2 teaspoons caster sugar or honey, to taste
- 400ml chilled sparkling water or soda water
- Juice of half a lemon
- A handful of fresh blackberries or blackcurrants
- A few fresh mint sprigs
- Plenty of ice
Method
- Steep the 3 bags in the 300ml of boiled water for 5 minutes for a strong base, then lift them out without squeezing.
- Stir the sugar or honey into the hot tea until it dissolves, then leave to cool and chill in the fridge for at least an hour.
- Fill two tall glasses with ice and divide the chilled blackcurrant tea between them.
- Add the lemon juice and top each glass with the chilled sparkling water. Stir once, gently, to keep the fizz.
- Drop in the fresh berries and a mint sprig, and serve straight away.
- If using a blackcurrant herbal blend rather than a black tea, taste before adding lemon; the hibiscus acidity may be enough.
Want the background, not just the brew?
Brewed with: Hyson Blackcurrant Infused Black Tea, 32 Tea Bags 32g
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