Iced Mint Tea
Ingredients:
3 green tea bags
5 lemon myrtle leaves (washed)
1 cup fresh native mint leaves, washed
Ice
Native sugar bag honey or agave (optional)
Method:
- Place mint leaves in a large glass or jug. Crush gently with clean hands. Add tea bags, and leaves and pour hot water over top, leaving a few inches of room.
- Cover and refrigerate for 4-6 hours
- Remove tea bags; serve over ice
- Add native sugar bag honey or agave to sweeten if required
Chef's note: green tea and lemon myrtle heightens the metabolism
Recipe from:
Bush Food Kitchen: Coo-ee Cuisine
By celebrated Aboriginal Chef Dale Chapman