Homemade Iced Lemon Tea

Ingredients

• 25 gLemon oleo saccharum pandan simple syrup
  • 1 whole lemon (peels only)
  • 60 g granulated sugar
  • 1 whole pandan leaf (knotted)
  • 60 g water at 40°C

  1. 1.Mix the lemon peels and granulated sugar in a vacuum-tight zip-lock bag. Seal and leave for 16 to 24 hours.
  2. 2.Open the bag, place a knotted pandan leaf into the mixture.
  3. 3.Pour 60g of 40°C water into the bag and stir until the sugar is fully dissolved.
  4. 4.Let the mixture sit for 30 to 40 minutes to allow the pandan to release its flavour.
  5. 5.Strain through a fine sieve to remove the lemon peels and pandan leaf.

  Stores in the fridge for 1 to 2 weeks.

• 15 gClarified fresh lemon juice
  • 1 whole lemon

  1. 1.Freshly squeeze the lemon and strain the juice into a decanter or flask.
  2. 2.Let the juice sit undisturbed for 2 hours so the sediments settle to the bottom.
  3. 3.Carefully pour the clear top portion into a separate container, leaving the sediment behind.
  4. 4.Discard the sediment and any cloudy remainder.

  Stores in the fridge for up to 2 days.

• 2 dropsSea salt solution
  • 20 g sea salt
  • 80 g water

  1. 1.Combine salt and water. Stir until the salt is fully dissolved.
• 150 gCold brew black tea
  • 3 bags Lipton black tea
  • 1 bags Dilmah jasmine green tea
  • 550 ml cold water

  1. 1.Combine all tea bags and water in a sealed container.
  2. 2.Steep in the fridge for 16 to 24 hours.
  3. 3.Remove the tea bags.

  Stores in the fridge for 1 to 2 weeks.

Build

1. 1Add the simple syrup, lemon juice, salt solution, and cold brew tea to a tall glass.
2. 2Fill the glass to the top with ice cubes and stir to combine.
3. 3Express a lemon twist over the drink to release the oils, then drape it over the rim of the glass.