PINK PEACH AND GINGER SPICE
Magic up this mocktail for any designated drivers to keep them sweet all night!
INGREDIENTS - SERVES 1
2 teaspoons of JBC ‘lemon and ginger’ ice tea mix
1/2 cup of boiling water
Ice
1/2 lemon, juiced
1 cup fresh peaches (any kind)
1 tsp of agave syrup, maple syrup or honey
Lemon slices, ginger slices and thyme sprigs, for garnish
RECIPE
Place the JBC tea mix in to a jug or large mason jar and pour over the boiling water. Let steep for 10 minutes then chill in fridge for 30 minutes.
When chilled, add to a blender the brewed tea, peaches, syrup, and lemon juice. Blend until smooth.
Pour the mixture in to a glass. Add ice cubes and garnish with the lemon and ginger slices and thyme sprigs.
REFRESHING STRAWBERRY-MINT COOLER
Knock this up in the summer when hosting to seriously impress your guests!
INGREDIENTS - SERVES 6
2 teaspoons of JBC hibiscus berry ice tea mix
1/2 cup of boiling water
Ice
1/2 lime, juiced, plus slices for garnish
1 cup fresh strawberries, plus extra for garnish
4 sprigs of fresh mint
1 tsp of agave syrup, maple syrup or honey
RECIPE
Place the JBC tea mix in to a jug or large mason jar and pour over the boiling water. Let steep for 10 minutes then chill in fridge for 30 minutes.
When chilled, add to a blender the brewed tea, strawberries, syrup, and lime juice. Blend until smooth.
Pour the mixture in to a serving jug. Top up with water or lemonade, add ice cubes and garnish with the lime and strawberry slices and mint sprigs.
MANGO AND COCONUT RUM PUNCH
This deeply flavoured iced tea recipe is wonderful either as a mocktail or with a splash of your favourite rum!
INGREDIENTS - SERVES 2
2 teaspoons of JBC ‘malibu coconut’ ice tea mix
1/2 cup of boiling water
Ice
1 lime, juiced - plus the zest for garnish
1 cup fresh mango
Water, tonic water or lemonade
1 tsp of agave syrup, maple syrup or honey
1 shot of white or dark rum
Lime slices and zest, for garnish
RECIPE
Place the JBC tea mix in to a jug or large mason jar and pour over the boiling water. Let steep for 10 minutes then chill in fridge for 30 minutes.
When chilled, add to a blender the brewed tea, mango, syrup, and lime juice. Blend until smooth.
Pour the mixture between two glasses and top up each with the water/tonic/lemonade. Pour in the rum shot and stir well. Add ice cubes and garnish with the lime slices and zest.
BLACKBERRY AND HIBISCUS SELZTER
Perfect for every season and suprisingly healthy!
INGREDIENTS - SERVES 2
2 teaspoons of JBC ‘hibiscus berry’ ice tea mix
1/2 cup of boiling water
Ice
1 lime, juiced - plus the zest for garnish
1/2 cup fresh blackberries
1 cup tonic water or sparkling water
1 tsp of agave syrup, maple syrup or honey
4 fresh blackberries, for garnish
RECIPE
Place the JBC tea mix in to a jug or large mason jar and pour over the boiling water. Let steep for 10 minutes then chill in fridge for 30 minutes.
When chilled, add to a blender the brewed tea, blackberries, syrup, and lime juice. Blend until smooth.
Pour the mixture between two glasses and top up each with the tonic water/sparkling water. Add ice cubes and garnish with the extra blackberries and a zest of lime.