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!
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!