BOURBON & BERRY ICED TEA

• 1 cup boiling water
• 6 Earl Grey tea bags
• 1 cup white sugar
• 4–8 tots bourbon
• 120g pomegranate arils
• 240g blueberries
• 250g strawberries, hulled and halved
• handful mint leaves
• 2 litres lemonade

To make a tea-flavoured syrup, place the water in a saucepan and add the teabags. Allow the tea to steep for about three minutes, until it is quite strong. Increase the temperature, bringing the tea to a rolling boil and add the sugar, stirring until completely dissolved. Lower the heat to a gentle simmer, and reduce the mixture by half. Remove from the heat and allow to cool. Divide the bourbon, pomegranate arils, berries and mint between four glass jars and muddle the ingredients until the berries are just crushed and the mint is fragrant. Fill each jar with ice and add a teaspoon of the tea syrup to each one. Top with lemonade, and stir to combine. SERVES 4 Note: to make a virgin Berry Iced Tea, leave out the bourbon. This recipe originally featured in the November 2013 issue of HL