For me, iced tea is simply part of summer. I usually prefer peach-flavoured iced tea, but something more zingy is also great, of course. I love Thai flavours anyway, so why not in iced tea too? With this recipe you can make a great Thai-style syrup in just minutes and can use it to pep up your favourite home-made iced tea – just as sweet as you like.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Cold brew iced tea
How it's done
Pour the water into a pan along with all the other ingredients up to and including the kaffir lime leaves, bring to the boil while stirring, simmer for approx. 5 mins. Pour the syrup through a sieve. While still boiling hot, pour into the clean, warmed bottle and fill to just below the rim. Seal immediately and leave to cool.
Cold brew iced tea
Place the teabags in a jug, pour in the water and allow to steep until the desired strength is reached (approx. 1 hour). Spoon 1 tbsp of syrup into each of 4 glasses, fill with tea.
|Shelf life:||Store the syrup in a cool, dark place for approx. 2 months. Once opened, keep the bottle in the fridge and consume the syrup quickly.|
|Tip:||Also tastes great with cold brew white tea or black tea.|
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