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!
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.