B’s feast had me remembering a Middle Eastern meal I made when a Texan couple came over for dinner, here in Trinidad. I know Linda loves iced tea, and it had become a running joke that it was never available when we went out together for a “coffee”. I experimented and made up a rose water syrup for a special version to suit the meal. I think it would go well with B’s feast too.
This drink is refreshing, perfect for warm weather and flavourful food. Rose water is one of those things you either love or hate. I stand firmly in the love camp. I also love the romance of Persia, hence my name for the tea.
The drink is a layering of ice, rose water syrup, a little lime juice, cooled black tea and some fresh mint.
I made the pot of tea in advance, and then started the syrup. I used raw sugar for extra flavour but white works fine too. If you could imagine that the glass coffee pot is in fact a glass teapot, that would be great. It’s how I cope day to day.
Put the sugar in to the saucepan.
Add the water.
Add the lime rind, and warm on a low heat to dissolve the sugar granules. I swirl the mixture around from time to time rather than use a wooden spoon.
When the sugar is dissolved turn the heat off and allow to cool, and then remove the lime rind.
When cooled, put ice in to a glass and pour in some syrup, lime juice…
And then fill with tea and garnish plentifully with mint. Give it a stir…
and hold me back if I am nearby.
Tag B, you’re ‘it’.
PERSIAN ICED TEA
Cooled black tea
Lime juice (lemon would also work)
for around 6 serves
1/2 cup sugar (either raw (brown in the USA) or white)
1/4 cup water
rind of one lime in large pieces (lemon or even orange would be good too)
2 tsp rosewater
Put all ingredients in to a small saucepan and mix, turn heat to low and warm until sugar crystals have dissolved. No need to boil the liquid. Allow syrup to cool. Remove lime rind.
To make the drink
Over ice, pour around two tablespoons of syrup, a tablespoon of lime juice, and top up with tea. Stir, and garnish with mint leaves. Add more syrup and lime to taste.