Steep your way through summer with these non-alcoholic tea mocktail recipes!
Summer is the season where home entertaining is in full swing. And, whether you’re celebrating the warmer months sober or you simply want to cut down, it shouldn’t mean that you should compromise on taste.
This is where Australia’s most influential mixologist, Grant Collins, who is also the mastermind behind one of Sydney’s Best Gin Bars, Gin Lane, has partnered with The Tea Centre to create three, Australian native inspired tea mocktail recipes for summer.
Grant, who believes now is the perfect time to indulge in the art of mocktail-making, offering inclusive options for everyone, regardless of their beverage preferences, took on the challenge to experiment with teas to be the base of a range of tasty mocktails.
So move over sugar-loaded fruit mocktails, we’ve got refreshing, tea-infused, non-alcoholic mocktail recipes for you to try this summer 2024:
Image supplied.
Aussie Iced Tea Punch
Ingredients:
2 tsp chamomile
3 tsp lemon myrtle
1/2 tsp whole black pepper
700mL water
200mL The Tea Centre Davidson Plum & Rosella Tea
100mL raw honey
10 slices diced ginger
100mL lemon juice
Lemon slices and mint, to garnish
Method:
1. In a bottle combine the chamomile, lemon myrtyle, black pepper and 700mL water. Steep for 1 hour, strain, cool and chill.
2. Once chilled, pour into a 2 litre jug with remaining ingredients and stir. Serve over ice.
Image supplied.
Desert Lime & Myrtle Mocktail
Ingredients:
100mL The Tea Centre Desert Lime & Myrtle Tea
30mL jasmin syrup
20mL chrysanthemum syrup
80mL pepper tonic
10mL lime juice
Dash of sugar syrup
Soda water, to top
Method:
1. To make syrups add two cups of water and one cup of sugar to one cup of botanica and simmer for 20 mins, cool, strain and chill.
2. Stir all ingredients into a highball glass with ice.
3. Garnish with candied lime, lemon, chrysanthemum and mint.
Image supplied.
Plum & Rosella Iced Fruit Tea
Ingredients:
100mL The Tea Centre Davidson Plum & Rosella Tea
20mL geraldton wax syrup
20mL peach nectar
10mL rose syrup
Dash of sugar syrup
10mL lemon juice
Soda water, to top.
Method:
1. To make syrups add two cups of water and one cup of sugar to one cup of botanica and simmer for 20 mins, cool, strain and chill.
2. Stir all ingredients into a highball glass with ice.
3. Garnish with plum, peach and mint.
For more delicious mocktails, check out this list of the 10 Best Non-Alcoholic Cocktail Recipes. Or, for something incredibly sweet, try making this Tea Infused Sponge Cake with Orange Cream Cheese Recipe by Katherine Sabbath.
