Give your refreshing ice tea an immune support boost with these Aussie native citrus flavours.
- 50 g ginger, peeled and grated
- 50 g fresh turmeric, peeled and grated
- 2 cinnamon sticks
- 200 ml lemon aspen syrup (see note)
- 4 fresh lemon myrtle leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place all the ingredients and 800 ml water in a saucepan. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes. Strain and serve hot or chill and serve with ice, mint and rosella flowers.
• Native to far north Queensland, lemon aspen is a pale lemon coloured fruit with an intense citrus amora. The juice has a very strong acid flavour of lemon with a hint of grapefruit. Lemon aspen juice, the sweetened syrup and lemon aspen powder are available online from native food stores.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.