What’s tastier than freshly-brewed iced tea? We share our favourite iced tea recipes that will keep you hydrated and refreshed this summer.

Strawberry and basil iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 Tbsp honey 
½ punnet basil, plus to garnish 
125g strawberries, halved, plus to garnish 
2 teabags Hibiscus tea  

Method

1. Add water, honey, strawberries and basil to a pot over medium heat.
2. Bring it to a simmer and cook for 5 minutes, stirring often.
3. Pour mixture into a heat-safe jug and add teabags.
4. Set aside to infuse for 5 minutes, then remove teabags and refrigerate until cold.
5. Strain liquid to remove any bits of fruit.
6. Top with water.
7. Serve poured over ice, and garnish with berries and basil. 

Lemon and mint green iced tea 

Makes 1L • Total Time 15 Min [Plus Refrigeration] 

Ingredients

1L boiling water 
2 teabags Green tea 
6 mint leaves, plus to garnish 
2 lemons, sliced 
2 tbsp honey  

Method

1. Combine the boiling water, teabags, mint and lemons in a heat-safe bowl or jug.
2. Add the honey and stir to dissolve.
3. Set aside to infuse for 5 minutes, then remove the teabags and refrigerate until cold.
4. Top up with water to taste.
5. Serve poured over ice, and garnish with lemon and mint. 

Make The Best Brew 

It’s true: there is a correct way to make a pot of tea — even iced tea. Here are some tried-and-tested tricks: 

1. Don’t brew it for ages.
Once the teabag has been in hot water for more than 10 minutes, it starts to release the bitter tannins of the tea leaves. Aim for the sweet spot between 5 and 7 minutes.   

2. Be patient.
When it comes to letting the iced tea cool – don’t rush. It will be worth it. Remember to add a generous amount of the all-important ice when serving!  

3. Do a taste test.
Check the sweetness and add more honey if you like. Be sure to let it dissolve before you take it off the heat. If not, the honey will settle at the bottom.  

Like A Teacup and Saucer 

Some flavour combinations are just simply meant to be. Bring out the best in these four teas:   

Peppermint Tea
Adding lime to this tea will add a zing of freshness.  

Chamomile Tea
Grate a 2cm piece of fresh ginger into this tea for a punchy immunity boost.  

Earl Grey Tea 
Bring out the citrus notes with a few slices of the real deal. Orange and lemon will work well.   

Rooibos Tea 
The classic combo of rooibos tea and fresh peaches is a heavenly match.  

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Sippin’ Pretty: Cool as Iced Tea appeared first on MyKitchen.

Swap out the burgers for these falafel sliders with mango atchar-tahini sauce for fun and tasty appetisers for all your guests to enjoy.

SERVES 4 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the mango atchar-tahini sauce
1 cup mayo
¼ cup mango atchar
1 tbsp tahini
Zest and juice of 1 lemon
For the falafel sliders
2 × 400 g tin chickpeas, drained
½ cup flour
¼ cup chopped coriander
¼ cup chopped parsley
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1½ tbsp lemon juice
1 tbsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
½ tsp cinnamon
¼ tsp bicarbonate of soda
Salt and black pepper
Vegetable oil, to fry
8 mini pitas

METHOD
For the mango atchar-tahini sauce
1. Place all the ingredients together in a food processor and blend until smooth.
For the falafel sliders
1. Place all ingredients, except the oil, in a food processor and pulse until the mixture comes together, but still has a grainy texture. Refrigerate for 1 hour.
2. Roll the mixture into balls and then flatten into patties the size of the pitas.
3. Heat oil in a pan and shallowfry patties in batches until crisp and golden, about 5 minutes per side. Drain on paper towel.
4. Warm the pitas in the oven for 5 minutes.
5. Fill pitas with mango atchar-tahini sauce, a falafel patty, red-onion pickle, and mint or coriander.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Love falafel? This baked falafel with red pepper hummus and roast chickpeas is a must!

The post Falafel sliders with mango atchar-tahini sauce appeared first on MyKitchen.