This iced tea is based on one served at the Sydney baking institution, Flour & Stone. Earlier in the year a friend and I spent the day in the city, wandering around the shops and stopping in at Flour & Stone for lunch. Lunch was delicious and we also ordered a carafe of their Ginger Snap Iced Tea to share. It was so nice, it immediately had me wondering how I could recreate it at home.
The ginger snap element comes from Rabbit Hole Tea’s Ginger Snap tea which is caffeine free. The Rabbit Hole Tea bar in Barangaroo also serves a great iced version of this tea - the Ginger Snap Iced Latte. This is my go to when I visit Rabbit Hole, and if you make extra concentrate of the tea you can keep it in the fridge and pour over milk and ice to make one at home.
Iced teas like this one are extremely welcome at this time of year, especially with this heat wave we are experiencing here in Sydney at the moment. I also think it would make a nice caffeine free and alcohol free drink for New Years celebrations and Summer get togethers too. I often like to have a jug of this in the fridge and take some to work in one of those metal tea flasks that keep drinks hot or cold for hours, so I can enjoy a nice cold yet tasty drink while I’m at my desk.
Ginger Snap Iced Tea
1L cloudy apple juice
5 tsp ginger tea (I used Ginger Snap from Rabbit Hole Tea)
pulp of two passionfruit
a few springs of fresh mint
In a large jug (at least 2 L capacity), brew the tea in about 500ml of warm water. Leave for at least an hour (or longer if you want a stronger taste). Strain the leaves from the tea and allow to cool.
Once cooled, mix in the cloudy apple juice, passionfruit pulp and most of the mint leaves. Top up with chilled water and ice.
Serve each glass with extra ice and an extra mint leaf or two.
It will keep in the fridge for a few days, and the flavour develops amazingly over the first day, so if you have time make it the day before you wish to serve it.