Summer Berry Iced Tea
Photography by Josh Griggs.
Serves: 1
INGREDIENTS
small handful of mixed berries, fresh or thawed from frozen (I used a mixture of about 10 raspberries, blackberries and blueberries)
10ml lemon juice
45ml vodka
45ml berry tea
30ml cranberry juice
dash of sugar syrup
15ml elderflower cordial
ice
To serve
4 mixed fresh berries
METHOD
Make a small brew of berry tea and leave to cool in the fridge.
In a cocktail shaker, muddle the berries with the lemon juice. Add all the remaining ingredients with some ice and shake. Strain into a highball glass over ice. I used 2 large ice cubes.
Garnish with 4 fresh berries. I also scooped out some of the muddled berries from the bottom of the cocktail shaker – it looked delicious!
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.