Cold Brews

Turn down the heat with three refreshing iced teas with a twist
Trio of iced teas
ITP Images
Trio of iced teas
September 02, 2019
Level Easy
Serves 6


Prep time: 10 minutes
Cook time: 15 minutes
Serves: 6

16 lemons, halved
50g spinneysFOOD Super Fine Icing
Sugar, sieved
1.25L spinneysFOOD Bottled Drinking Water
145g spinneysFOOD Extra Fine Caster Sugar
125ml spinneysFOOD Maple Syrup or spinneysFOOD Honey
2 sprigs spinneysFOOD Fresh Thyme, plus extra for garnishing
2 spinneysFOOD Pure Green Tea Bags

To serve
Crushed ice
Soda or sparkling water
2 lemons, sliced

1 Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. 2 Dip the lemon halves, cut side down, into a bowl of the icing sugar. 3 Place on the grill, cut side down, and leave for 10-15 minutes or until the lemons take on a golden colour. 4 In a medium-sized pot, combine 500ml of the water with the caster sugar, maple syrup and thyme sprigs. 5 Place on the grill or over a medium heat and whisk until the sugar has completely dissolved. Add the 2 tea bags and steep for five minutes. Take off the heat and remove the thyme sprigs. 6 Place a sieve or strainer over a large bowl and squeeze out the juice from the charred lemons. 7 Stir in the honey and thyme syrup and add the rest of the water. Leave to cool completely. 8 Divide the syrup between 6 glasses, top with the crushed ice, soda, lemon slices and thyme sprigs.


Prep time: 10 minutes
Cook time: 15 minutes
Serves: 6

500ml spinneysFOOD Bottled Drinking
Water, boiled
2 rooibos tea bags or spinneysFOOD Pure Green Tea Bags
160g spinneysFOOD Raspberries, plus extra
for garnishing
1 lime, zested and juiced
125ml spinneysFOOD Fine Grain White Sugar
2 tbsp rosewater
Crushed ice, to serve

1 In a large jug, combine the boiling water and tea bags and leave to steep for 10 minutes. 2 Set aside to cool. 3 Meanwhile, place the raspberries, lime juice and zest, sugar and 2 tbsp of water in a saucepan and simmer for 5 minutes. 4 Transfer to a blender, add the rosewater and blend until smooth. 5 Strain through a fine-mesh sieve, if desired. 6 Once the tea has cooled, add the raspberry purée and stir. Adjust the sweetness, if necessary. 7 Fill 6 glasses with crushed ice and top up with the iced tea. Garnish with the fresh raspberries.


Prep time: 5 minutes
Cook time: 15 minutes
Serves: 6

125ml spinneysFOOD Maple Syrup, plus extra for serving
750ml spinneysFOOD Bottled Drinking Water
280g fresh mango, cubed, plus extra
for garnishing
2 chai tea bags
Crushed ice, to serve

1 In a large pot, combine the maple syrup, 250ml of water and the mango and place over a medium-high heat. 2 Cover and bring to a gentle boil, lower the heat and leave to simmer for 5 minutes, then allow to cool. 3 Pass the mango syrup through a sieve and set aside. 4 Place the tea bags in 500ml of boiling water in a large jug and allow to steep for 10 minutes. Remove the tea bags and leave to cool. 5 Once everything has cooled completely, combine the mango syrup with the tea and adjust the sweetness, if necessary. 6 Pour over crushed ice and serve with the mango slices.

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


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