Cucumber and mint green tea cooler
- 2 Lebanese cucumbers, chopped
- ¼ cup (4g) mint leaves
- ⅓ cup (80ml) lemon juice
- ½ cup (125ml) water
- 750ml (25 fl oz) freshly brewed green tea, chilled (see cook’s notes)
- agave syrup or honey, to taste
to serve
- ice cubes, extra sliced cucumber batons and extra mint leaves
- Place the cucumber, mint, lemon juice and water in a blender and blend until smooth. Strain the mixture through a sieve and into a large jug, discarding any solids. Add the tea and stir to combine. Add the agave or honey to taste and stir to combine.
- To serve, place the ice cubes, extra cucumber and extra mint in serving glasses and pour the tea over. Makes about 1 litre
Cook’s notes:
I used 1 tablespoon of loose leaf tea to make the 750ml required for this recipe.
Store this tea in the fridge for up to 3 days.
Also featured is the Rhubarb and Vanilla Spritz - click here to view
This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+
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Photography: Chris Court
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