Rosemary & orange iced tea

• orange↗1

  juiced, zest peeled into large strips

• large rosemary sprigs↗3

  plus extra to serve (optional)

• golden caster sugar↗100g g
• teabags6
• ice

Step-by-step instructions

1. 1

   Tip the orange peel, rosemary, sugar and 100ml water into a small saucepan and bring to a simmer. Ensuring the rosemary sprigs are submerged, cook over a low heat until the mixture has thickened slightly, about 6-8 mins. Turn off the heat. Leave to infuse for 1 hr.

2. 2

   Put the teabags in a large heatproof jug and pour over 1 litre boiling water from the kettle. Steep for 4 mins, then discard the teabags. Leave to cool completely.

3. 3

   Stir the orange juice along with the prepared syrup into the cooled tea. Serve in highball glasses over ice. Add rosemary sprigs to garnish, if you like.