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Vanilla cherry iced tea

  • 0:05 Prep
  • 0:10 Cook
  • 6 Servings


  • 415g can black cherries in syrup, drained reserving syrup
  • 70g (1/3 cup) caster sugar
  • 1 vanilla bean, split lengthways
  • 4 strong black tea bags
  • 500ml (2 cups) boiling water
  • 750ml (3 cups) cold water
  • 1 orange, thinly sliced
  • Ice cubes, to serve


  • 1
    Place the reserved syrup and sugar in a small saucepan over medium-low heat. Use a small, sharp knife to scrape the seeds from the vanilla bean into the pan. Add the bean. Stir for 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5-7 minutes or until syrup thickens slightly. Remove from heat. Stir in cherries. Cool completely.
  • 2
    Meanwhile, combine tea bags and boiling water in a heatproof jug. Set aside for 10 minutes to infuse. Discard the tea bags. Cool completely.
  • 3
    Combine cherry mixture, tea, cold water, orange and ice cubes in a jug.

Source: taste.com.au


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