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Curtis Stone's berry iced tea
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Prep Time:
610 minutes
Cook Time:
5 minutes
Total Time:
615 minutes
Berry iced tea elevated with passionfruit ice cubes for a refreshing twist. crafted by chef Curtis Stone.
Ingredients:
  • 125g fresh blueberries
  • 125g fresh raspberries
  • Caster sugar (optional), to sweeten
  • 185ml (3/4 cup) strained passionfruit juice (from about 15 passionfruit)
  • 185ml (3/4 cup) water
  • 30.00 gm caster sugar
  • 2000.00 gm water
  • 4 white tea teabags
  • 250g punnet strawberries, washed, hulled, halved
Instructions:
  • Combine passionfruit juice, sugar, and water in a jug, whisking until sugar dissolves. Pour mixture into a 16-cube ice-cube tray and freeze for 10 hours, or until solid.
  • In a large saucepan, bring 4 cups (1L) water to a boil, then let it sit for 1 minute. Steep tea bags for 2 minutes until desired strength. Remove and discard tea bags. Pour in another 4 cups (1L) water and chill until cold. Mix in strawberries, blueberries, and raspberries. Cover and chill for 2 to 8 hours. Sweeten as desired.
  • To serve, add passionfruit or plain ice cubes to a serving jug or distribute among serving glasses. Pour over iced tea.

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