TOP five chef in Zimbabwe’s reality show “The Battle of the Chefs season 2”, Chef David Lupenga, also known as Chef Diva, this week gives us a refreshing summer ice tea recipe. Serve on a warm summer afternoon or brunch in your garden, porch or the poolside with this sugar free beverage.
One third cup of fresh basil leaves;
Six tea bags Earl Grey tea;
One litre bottle of still or sparkling lemon water.
Method (Basil ice cubes)
Muddle a quarter cup of fresh basil leaves in two cups of water in a sturdy glass as muddling releases basil leaves flavour.
Top with enough sparkling water to fill the iced cubed trays.
Place small basil leaf in each iced cubed tray and freeze.
Boil four cups water and remove from the heat.
Add the tea bags, steep for five to eight minutes.
Remove the tea bag and refrigerate until cold.
Fill chilled glasses with basil iced cubes, then fill two thirds with cold tea.
Garnish with a plain lemon and fresh basil leaf.
Serve chilled, tastes natural and is sugar free.
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