Citrus & Honey Layered Tea
Bright citrus wheels macerated with rock sugar and honey, steeped overnight, then poured over chilled jasmine tea for a fragrant, refreshing cooler.
Story
This cooler layers tart lemon, sweet orange, and tiny kumquats in a jar with honey and rock sugar. As the fruit rests, it creates a thick, perfumed syrup that transforms plain brewed tea into a vibrant, restaurant-worthy beverage.
Ingredients
medium lemon
1
medium orange
1
kumquats
5-6
rock sugar (or granulated sugar)
2-3 lumps or 2 tbsp
honey
2-3 tablespoons
jasmine tea (loose or 1 bag)
1 teaspoon or 1 bag
salt (for scrubbing)
1 pinch
Instructions
1
Scrub and slice the citrus
Massage the lemon and orange peels with a pinch of salt to remove any wax; rinse thoroughly and pat dry. Cut the lemon and orange into thin wheels, about ¼-inch thick. Halve the kumquats and flick out any visible seeds.
2
Layer and macerate
Pack the citrus wheels into a clean glass jar, tucking rock sugar lumps between the layers. Drizzle honey over the top. Seal the jar and refrigerate for at least 4 hours, preferably overnight, until the fruit turns glossy and syrupy.
3
Brew and chill the tea
Steep the jasmine tea in hot water (just off the boil) for 3–4 minutes. Strain or remove the bag and let the tea cool to room temperature. For a quicker chill, set the vessel in an ice bath for 10 minutes.
4
Assemble and serve
Place a few marinated citrus wheels into each glass. Pour the cooled tea over the fruit, adding a spoonful of the citrus-honey syrup from the jar if desired. Serve immediately over ice.
