This super refreshing drink is packed full of fresh mint and zingy lemon, sweetened with local honey, and is a surefire way to tantalise thirsty tastebuds.

With all this unusually hot weather, this easy to make drink offers some welcome reprieve, and is a real life saver. My version is caffeine- free which means it's perfect to pack in the school lunch instead of fruit juice or as a healthy thirst quencher for any tireless tradie working outside, as an alternative to just drinking water or soft drinks.
Did you know? Drinking iced tea was popularised by the late Mr. Richard Blechynden, the then-India Tea High Commissioner and Director of the East India Pavilion at the 1904 World’s Fair in St. Louis. Being an entrepreneurial type, his idea was to give out free samples of his company’s tea to the fair-goers to get them interested. As it so happens, St Louis at that time was in the grip of a heatwave which meant everyone was turning down his offer of hot tea. ‘How can I cool it down?’ he thought to himself. In a flash of inspiration, he designed a new contraption where he placed the tea into large glass bottles, turned them upside down and let them drain through chilled pipes, resulting in ice cold tea. The fair- goers couldn’t get enough of his now, very refreshing drink. Upon his success, he then took his new machine to the famous New York Bloomingdale Brothers Department Store, where it continued to please the discerning customers. This was the humble beginning that led to the current trend of drinking iced tea in the West. 
Chef Dylan’s tips: Use high quality loose leaf tea for the best flavour. A personal favourite: local Elementress Botanicals Sylph Tea with peppermint, spearmint and sage. Be sure to use a jug or bottle that has a tight seal: no one likes fridge-tasting tea. Get inventive: add some grated ginger or fresh lime or orange juice. Home-grown herbs are the best, and that goes for mint too.
Memory Lane, Penang, George Town 2023
I pull my gaze away from the fascinating rows of turn-of-the-century mansions that line the shore of the Andaman Sea while we zig-zag through the heavy traffic back to our hotel. The aircon in the taxi is beautifully cold: a godsend and stark contrast to the stifling heat and humidity outside. I turn to face my companion Robbie – my long time mentor, friend and father figure – “That Buddhist temple was absolutely incredible!” I remark with a look of awe, “Sure was, but could have done with a bit of aircon” he adds jokingly. “Sir, shall I drop you at the new hotel or are you staying at the colonial heritage wing?” pipes in our driver. “The heritage wing please.” says Robbie.
As we pull into the grand driveway, a steward opens our door, instantly flooding the car with wet heat. Robbie hands the driver a generous tip and as we shuffle out, I ask, “What shall we do now?” "I think a cool drink at the terrace bar is in order" grins Robbie “What a splendid idea!”
I concur.
I tip the steward and we enter the grand lobby of the Eastern and Oriental Hotel built in 1885. We turn down a large hallway, and I notice the walls lined with photos of past Presidents, famous actors, authors and business tycoons – all previous guests. “When are they going to put your picture up there?” says Robbie, with some tongue in cheek. “I still can’t believe you guys are staying in the Hermann Hesse Suite, where he did his writing” I add with a touch of jealousy in my voice.
"Ahh, here it is!” says Robbie. “Our destination, Farquhar’s Bar.” He reaches out and pulls open the heavy, ornately carved door and beckons me through. It’s utterly surreal, it feels like I’ve been transported back 100 years. We make our way to the hand-carved, dark chestnut-coloured bar, and I notice a box of Cuban cigars for sale, starting at the humble price of $200US each. We are greeted with a warm smile by an exceptionally dressed barman. “May I offer you gentlemen a refreshing iced tea? Compliments of the bar, of course” he says whilst handing us a couple of drink menus. “Sure, that sounds like a wonderful idea”
I reply. “Excellent, please take a seat anywhere you like and I will send someone over with them.”
We spy two available comfy cane cushioned seats out under the shade on the terrace and head out, weaving past an array of well-dressed businessmen lounging on plush leather sofas, accompanied by elegantly attired women sipping on vintage cocktails. We take our seats and as I look past the swaying palm trees out to the glittering sea, we spot a playful pod of dolphins. “This place is named after another Robert, says Robbie: “Robert Townsend Farquhar was a wealthy British merchant who became Governor of Penang for a year in 1804. He was also one of the first advocates for abolishing slavery.” Before he can finish, a waiter appears with two large glasses of iced tea on a tray, handing one to each of us. “Shall I come back to take your drinks orders?” “No need” jumps in Robbie – “We’ll have two Old Fashioneds, please.” “As you wish” says the waiter with a quick nod of his head. “Cheers” I say as our glasses clink... “Well, I certainly won’t be waiting another 20 years to come on holidays with you guys!” I say with a wink, as we both let out a laugh.
Ingredients
·      3 tbs loose leaf ‘Elementress’
peppermint organic tea
·      1 bunch of fresh mint
·      juice of 1 lemon
·      3 tbs local honey
·      2 litres water
Method
1.      Place the bunch of mint on a chopping board and gently roll with a rolling pin
or a bottle to bruise the mint to release the oils.
2.      Place mint stems and all into a large pot.
3.      Add in the juiced lemon, honey and peppermint tea.
4.      Boil the 2 litres in a kettle or on the stove and pour into the large pot and stir to melt the honey.
5.      Leave the tea to steep for ~15 mins.
6.      Strain through a sieve and be sure to squeeze out the fresh mint to extract all the minty goodness.
7.      Let it sit on the bench-top to cool to room temperature, then transfer to a jug or bottles to chill in the fridge.
If you like me love tea visit www.elementressbotanicals.com.au for unique and nourishing blends using both organic and pesticide-free ingredients.