• Lemon Myrtle Ice Tea (On Country Kitchen)Source: On Country Kitchen

Follow renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside.

Serves
4

Preparation

5min

Cooking

5min
By
Average: 3.8 (9 votes)
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Ingredients

1 bunch          Fresh lemon myrtle leaves

1 cup              Loose, ceylon tea

1 tbsp             Honey

2                     Lemons

Sprig               Mint leaves

 

Equipment

Dehydrator

Mortar & Pestle

Muslin Cloth

Teapot / Saucepan

Glass Pitcher

Glass Bowls (ingredients)

Gas Cooker

Tall (Chilled) Glass

(Serving Tray/Bowl/Plate/Platter)

Cook's notes

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.

Instructions

  1. Dehydrate the lemon myrtle leaves overnight (you can skip this step by buying dried lemon myrtle leaves).
  2. In a mortar and pestle crush the lemon myrtle.
  3. In a large teapot or saucepan steep the tea and dried lemon myrtle in 1.5 litres of boiling water for 10 minutes. Set aside.
  4. Strain tea through a muslin cloth (or a very fine sieve or clean tea towel) into a large pitcher and stir through the honey while the liquid is warm to dissolve the honey.

To serve, fill a glass pitcher with ice cubes scattered with mint and lemon wedges.