Pomegranate Iced Tea

  • 21 Oct - 27 Oct, 2017
  • Mag The Weekly
  • Cookery


· 1 cup pomegranates

· 4 Teabags

· Simple syrup, as per taste

· 4-5 thin lemon slices for garnishing

· 2tbsp mint leaves + extra for garnishing


Boil four cups of water in a sauce pan. Turn the heat off, add the tea bags and mint leaves, and allow to steep for 10 minutes. In a blender, blend the pomegranates with half cup of water. Pour the juice through a fine mesh into a bowl, using the back of a spoon squeeze out juice completely. Remove the tea bags and pour the tea into the juice. Stir well. Pour into a pitcher and chilli the tea for about an hour in the fridge. Fill serving glasses with ice cubes and pour the tea. Garnish with fresh mint and sliced lemon before serving.