Iced Peppermint Tea with Strawberry Puree

For the syrup, place sugar, water and orange zest in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from the heat and cool. Strain syrup through a hair strainer into a large enough bowl, squeezing the orange peel with the back of a spoon to extract as much of the essential oils as possible. Discard peel and set syrup aside.

For the tea, bring water to a boil in a medium saucepan and remove from the kitchen stove. Crush mint leaves and sprinkle into the water, steep for 5 min. Pour through a hair strainer into a large enough bowl. Discard mint leaves, let tea cool.

Meanwhile, spread strawberries through a hair strainer into a suitable bowl using a wooden spoon, scraping puree from outside of strainer with a rubber spatula. Puree to the cooled tea form.

Add orange juice and sugar syrup (see ingredient list for mixture), and stir well. Taste and perhaps add more sugar syrup. (If there is a little bit left over, put the sugar syrup in the refrigerator for further tea making). Place tea in refrigerator with lid on and chill thoroughly.

To serve, fill a large pitcher with ice cubes, pour the tea over. Pour into pre-chilled glasses. Garnish with a stem of mint and a slice of strawberry.

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