The Beauty Chef’s mulled rosehip iced berry cooler

A summer quencher that refreshes skin from the inside out.

Photo: supplied

Packed with immune-boosting vitamin C, hibiscus imparts a gorgeous red hue and subtle natural sourness to this summer quencher. Paired with a warming blend of mulled spices and sweetened with a little honey it’s the perfect balance of flavours and an ideal alcohol-free drink.

MAKES 1.5 LITRES

Ingredients

2 cinnamon sticks

3 star anise

6 whole cloves

7 whole black peppercorns

3 cups (750ml) water

3 rosehip and hibiscus tea bags

1⁄4 cup (60ml) raw honey

crushed ice, to serve

250g strawberries, hulled and quartered

125g blueberries

125g raspberries

3 cups (750ml) sparkling mineral water

Method

1. Dry-roast the spices in a medium saucepan over low-medium heat for 1 minute, or until fragrant.

2. Pour in the water and bring to the boil. Decrease the heat and simmer for 5 minutes.

3. Remove from the heat. Add the tea bags and steep for 5 minutes.

4. Remove and discard the tea bags. Add the honey and stir to combine. Set aside to cool. Refrigerate to chill.

5. When ready to serve, quarter- fill a large serving jug or individual serving glasses with crushed ice and top with the berries. Pour over the chilled spiced tea mixture and top up with mineral water.

This recipe is from Carla Oates’ cookbook The Beauty Chef.

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