Ingredients
• 4 Typhoo Blackcurrant Bracer Fruit Infusion tea bags
• 2 Typhoo green tea Moroccan mint tea bags
• 5 cups water
• Blackcurrants (Several)
• Mint leaves to taste
• Ice
Method:
• Place six tea bags in a heat-safe bowl or container. Bring 2 cup of water to a boil, and then pour over tea bags. Let steep for 10 or so minutes.
• Once steeped, remove tea bags and pour in 3 cups of room temperature water. Chill until ready to serve.
• Add several blackcurrants and fresh mint leaves to the bottom of a sturdy glass. Using a muddler or a wooden spoon, press down on the blackcurrant/mint leaves and lightly twist. The blackcurrant will burst slightly and the mint leaves will become even more fragrant.
• Add ice and pour tea over top. Garnish with extra blackcurrant and mint leaves if you like.
(Recipe courtesy: Typhoo)
