Caxton magazines staffCaterer Charmaine Lilje pulls out all the stops for a glamorous New Year’s Eve dinner with friends
INGREDIENTS
- FOR THE TEA:
- 7 Ceylon teabags
- 6 rooibos teabags
- 2 berry-flavoured teabags
- 2 orange-flavoured teabags
- 3 mint teabags
- 160g brown sugar
- 4 cloves
- 2 star aniseed
- 3 springs mint, torn up
- 2 litres boiling water
- 1 litre apple juice
TO GARNISH, PER JUG:
- 1 strawberry, halved
- 2 sprigs mint
- 2 slices orange
- 2 slices lemon
- ice cubes
TO SERVE:
- Brut Champagne or sparkling wine mixed with soda water
METHOD
1. To make the iced tea: combine all the teabags, sugar, spices and mint together and add the hot water. Allow the tea to brew
for 10 minutes.
2. Strain the tea through
a fine sieve and add the apple
juice. Cover, cool and
refrigerate overnight.
3. To serve: pour the iced tea into jugs, add the garnishes and ice.
4. Fill champagne flutes halfway with iced tea and top them up with Brut Champagne or soda water mixed with sparkling wine.
This recipe serves 6-8.
