Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Blackcurrant tea served in a glass
Chilled blackcurrant tea served with plenty of ice and fresh mint

Iced blackcurrant tea

Author: Flavelo
Recipes Drinks
The characteristic, deep flavour of blackcurrant and the tannins of black tea create a pairing that is both invigorating and refreshing. This is not a shop-bought flavoured tea bag: here, real fruit purée gives body and soul to the drink. Best served ice-cold in summer, the tartness of the currant quenches thirst perfectly.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 125 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Kettle
  • Blender
  • Heatproof jug
  • Sieve

Allergen Information

⚠️ Honey

Instructions

1 ✓

Boil the water, then let it stand for 1-2 minutes to cool back to approx. 95°C. Steep the tea bags in it for 3-5 minutes.

Tip: Timing is key: under 3 minutes caffeine dissolves (invigorating), after 5 minutes tannins dissolve (calming, but more bitter).
2 ✓

Remove the tea bags and let the tea cool to lukewarm.

Tip: If you pour it hot onto the fruit, you might cook it, resulting in loss of flavour.
3 ✓

Blend the washed blackcurrants to a purée.

Tip: If it's very thick, add a little of the tea to help the machine.
4 ✓

Mix the currant purée and honey into the lukewarm tea. Stir until the honey dissolves.

Tip: The sweetness of the honey nicely rounds off the tartness of the currant and tea.
5 ✓

Place in the fridge for at least 2 hours so the flavours meld and it becomes ice cold.

Tip: If you are in a rush, use more ice, but make stronger tea (with less water) so the ice doesn't dilute it too much.
6 ✓

Serve in glasses filled with ice, garnished with fresh mint.

Tip: Strain before serving if the currant skins/seeds bother you.

Recipe FAQ

The tea is too bitter.
You likely steeped the black tea for too long or the water was too hot. Steep black tea in water max. 90-95°C for 3-5 minutes.
I don't have fresh currants.
Frozen currants are also perfect, in fact, they are easier to purée once slightly thawed.

Ingredients

  • 150 g Blackcurrants (fresh or frozen)
  • 2 pcs Quality black tea bags (or 1 tsp loose leaf)
  • 40 g Honey
  • 1 l Water
  • 1 bowl Ice cubes
  • 5 leaves Fresh mint