If you’ve read The Tea Chest, you’ll know that I love chai!
This is perfect for a sultry summer’s day. It’s a chilly iced tea that’s full to the brim with deliciousness.
2 heaped dessert spoons loose leaf Masala chai (or good quality teabags) (or use a spice chai with no black tea if you are caffeine free)
Sweetener (e.g. sugar or honey), if you choose
2 Tbs dried rose flowers (or petals), plus extra for serving
3 tsp rosewater
Fresh lime, optional (some people are not a fan of lime juice but I love it!)
Plenty of ice
- Brew your chai: two heaped dessert spoons to one litre of water. Pour into a glass jug (or similar) that can go into the fridge.
- Add your sweetener of choice (if using) and stir until dissolved. Allow it to cool until warm.
- Add your dried rose flowers or petals and allow to steep in the fridge, 2-4 hours, then remove flowers/petals.
- Add the rose water.
- Now taste the brew. It will likely be very strong—it’s supposed to be! This will become your base brew.
- Mix half quantity of brew to half quantity of water as a guide (but feel free to adjust to your taste).
- Add freshly squeezed lime juice to taste (if using) and plenty of ice.
- Top with either fresh (spray free!) rose petals from your garden or more dried flowers.
- Enjoy!
Tip: Use sparkling water here for extra pizazz.
Note: You can buy edible rose flowers and petals online or in many organic/wholefood shops or from spice merchants. Rosewater can be bought off the shelf in your supermarket.
Josephine Moon 