- 100g caster sugar
- 6 black teabags
- 500ml freshly squeezed
orange juice, strained
- 2 tbsp lemon juice
- Put the sugar in a large pan, add 500ml water and bring to the boil. Stir until the sugar has dissolved, add the teabags, remove from the heat and leave to steep for 8-10 minutes.
- Remove the teabags with a slotted spoon. Add the fruit juices and 1 litre cold water. Stir and leave to cool.
- Transfer to the fridge until completely chilled. Pour into a pretty teapot and serve in glasses.