Pomegranate Rosemary Iced Tea

Tart, herby and endlessly refreshing, your everyday hero. Pomegranate and lime brighten a strong black tea base, while a little rosemary syrup gives it a grown-up, savoury edge.

Made with Monkey Mischief, our playful, fruit-friendly black that loves a sharp partner.

INGREDIENTS

• 100 milliliters strong black tea, brewed double-strength and chilled (Monkey Mischief)
• 40 milliliters pomegranate juice
• 15 milliliters fresh lime juice
• 10 milliliters rosemary syrup
• 1 tablespoon pomegranate seeds, to garnish
• 1 rosemary sprig, to garnish
• Ice

STEPS

1. Brew and chill the tea: Brew the Monkey Mischief at double strength and chill it fully — overnight is ideal so it pours cold and keeps its flavour over ice.
2. Build over ice: Fill a tall glass with ice. Pour in the 100 milliliters strong chilled black tea, 40 milliliters pomegranate juice, 15 milliliters fresh lime juice and 10 milliliters rosemary syrup.
3. Stir: Stir well for 10 seconds to combine and chill everything through.
4. Garnish and serve: Scatter the 1 tablespoon pomegranate seeds over the top and tuck in the 1 rosemary sprig.

NOTES To make rosemary syrup, simmer equal parts sugar and water with a couple of rosemary sprigs for five minutes, then cool and strain — it keeps in the fridge for a couple of weeks. Use 100% pomegranate juice rather than a sweetened cocktail mix so you control the sweetness. This is the easiest of the six to batch into a jug for a long afternoon..