15ml Rosemary Sugar Syrup (Regular Sugar Syrup will also work)
4-6 Mint Leaves
Juice from half a Lemon
Topped with Ginger Ale
To brew the tea, add 2 tsp of tea for every 250ml of cold water. Allow the tea to brew for 10-12 hours (or just chuck it in the fridge overnight). Once the brew time is over, strain out the loose tea and you’ve got your cold brew tea!
Create simple sugar syrup by adding equal parts of white sugar to boiling water. Allow the sugar to completely dissolve and then take off the heat. Add in 2-3 rosemary sprigs to the syrup and allow them to steep for 30-40 minutes. Remove the rosemary sprigs once the time is up, and strain into a bottle. You can store this syrup in the fridge for 2-3 weeks.
This drink is built straight into the glass, so grab your finest mason jar or fancy glass and let's go! Start out by adding in the mint and giving it a light muddle. Then add your tea, sugar syrup and lemon juice before adding in your ice. Top the drink off with some chilled ginger ale. Garnish with a mint sprig, lemon wheels and peach slices!