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watermelon iced tea

February 2, 2015

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It’s still Summer in Sydney, for a couple of weeks anyway, and there’s a slightly sticky mist of humidity in the air most days that has kept my hair slicked back, my skin a touch too glowy to be pretty and my weary frame wishing for something cool and refreshing to sip on post-various-exercise.

Usually that something would be a glass of wine (I’m not averse to a chilled red when the sun is high and the meal to hearty for white), but I feel that, just perhaps, wine is not always the answer.

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Back in the heavily humid days of November, we reluctantly gave up our daily mugs of tea (too hot! too steamy!) and missed them heartily until one day, buoyed by a moment of exhausted insanity, I threw some tea bags into the jug of water that sat at my desk and promptly forgot about it until some hours later.

The result was dark amber and faintly sweet. Herbal and leafy without the bitterness of my usually strongly brewed black. And, most of all, ridiculously refreshing when poured over a glass of ice (with the added benefit of a bit of pep for those sleepy Summer days).

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Over the months we added mint, lemon, slices of ginger.

We threw in the peel of eaten oranges and the odd stick of cinnamon, just to see.

But my favourite combination was this one. Bright pink, slightly fizzy, fresh from the mint and re-freshing from the pulpy watermelon.

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If, like Koji & I, you’re planning a quiet Valentine’s Day at home, this might be just the non-alcoholic, post-meal bevvy you’re looking for.

Or if, like Koji & me, you’re not quite the type to have a non-alcoholic post-meal bevvy one Valentine’s Day, I can say with very good authority that a splash of a botanically inclined gin would turn this into the kind of refresher that would help the afternoon fade nicely into a balmy Summer’s evening.

(Plus, you’ll make an absolute bucketload with one recipe so there’ll be no issues with having to get up and make a new batch halfway through said session. Hurrah!)

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watermelon iced tea
 
This is less of a recipe and more of a guide - add or subtract as you will, but most of all, try stay cool!
Ingredients
  • 3 tea bags
  • 2 sprigs of mint
  • 1 watermelon
  • a dash of sparkling water
How to make it
  1. Grab a jug and fill it with cold water. Add three tea bags (I use a mix of black tea and earl grey) to the water and swirl it around.
  2. Thwack the mint against a benchtop and then toss that into the jug as well before popping it in the fridge for a couple of hours until it's really nice and cold. The tea will infuse into the water slowly, so it won't be bitter at all. Lovely!
  3. Cut up the watermelon, remove any seeds and the rind, then put the whole lot into a blender and whizz it up until it's a pretty pink watermelon juice. Pop that in the fridge as well until it is icy cold.
  4. To serve, half fill a glass with watermelon juice and top up with tea (and a splash of sparkling water if you like!)

 


Shez