Summer Berry Iced Tea
Photography 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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.