I’ve chosen the Red Label Yorkshire tea for this recipe as I wanted a rich and refreshing proper tea that really complements the ingredients of the ice blocks. You want the refreshment of a solid brew without being too strong as any tannins over power the fruit. This tea is perfect for this recipe.
This Yorkshire Tea blend is brewed into a simple lemon sugar syrup that adds the perfect flavour and colour.
The beautiful thing about these ice blocks is that you can add any flavour combination of fruits you like. You can also adjust the quantity of sugar to your liking. Serve these on a hot summer’s day as a refreshing iced tea after a day at the beach.
Photography: William Meppem
Styling: Dana Sims
Makes: 8 Ice blocks
Takes: 15 minutes plus freezing time (up to 3–6 hours)
Tea and Lemon Sugar Syrup:
2 Yorkshire Tea bags
2 cups of water
1 cup caster sugar
Juice of 1 lemon
Blood Orange, peeled and thinly sliced into rounds
Watermelon, peeled and thinly sliced
Fresh mint leaves
Cucumber, thinly sliced into ribbons
Grapes, thinly sliced
Heat the water in a saucepan with the sugar and lemon juice. When the water begins to boil, remove from the heat, and add the teabags and brew for 1 minute. Remove the tea bags.
Place pieces of the fruits you have chosen into each mould and pour in the tea and lemon sugar syrup. Add the lids to your moulds and feed through the sticks. Freeze for between 3–6 hours
To remove the ice blocks, run under lukewarm water briefly, slide them out and serve immediately.