Summer is here! Perfect weather for iced tea!
Especially the kind spiked with alcohol.
Recently, I hosted a sustainable dinner in an attempt to go waste-free.
In keeping with the Asian dinner theme, I really wanted to use this beautiful jasmine tea that I had been gifted. Rather than serving bottomless jasmine tea a la Chinese restaurant-style, I opted to make a jasmine iced tea spiked with Hendrick’s gin.
I incorporated a bunch of things like dried orange peel I dried by myself. Lemon zest that I had stored in the freezer. Lavender from the neighbour’s garden as well as said jasmine tea.
And you guys should know by now how much I enjoy gin.
A cool, floral gin like Hendrick’s goes perfectly with light, fragrant jasmine and lavender. Sweet, citrus flavours from the orange, a slight bitterness from the orange peel.
Keeping things fresh for summer times. Wear deodorant. Be sun-smart. Put on sunscreen lotion.
Hendrick’s jasmine and lavender iced tea
Makes about 1.5L (6-8 serves)
- 3 tsp jasmine tea leaves
- 4 heads of dried lavender
- 1 tbs honey
- 3 tbs caster sugar
- 1 cup of water
- 2 segments of dried orange peel
- 1.25 L bottle of soda water
- 8 shots / 250 mL / 1 cup of Hendrick’s
- Juice from half an orange (optional)
- Bring water to the boil in a saucepan.
- Brew jasmine, lavender together with the dried orange peel, frozen lemon zest, honey and sugar to make a concentrated tea syrup.
- Allow to cool. Strain out leaves and flavourings. Pour into pitcher/drinking vessel of your choice. Jars, if you must.
- I added a squeeze of orange juice from a leftover orange half as well, just because I had it on hand. Top up with soda water and Hendrick’s gin!
- Serve in a tall glass over ice cubes. Enjoy. Whilst you try not to melt in 40 deg temperature.
You can definitely substitute with a dry gin or vodka. Change things up and use lemons. Use grapefruit. Strain out the citrus pulp before adding if you want. Go crazy.
Just remember to sip and breathe a sigh of relief.