5 refreshing iced tea recipes to try this summer season

As we all try to make the most of the sunny weather, the dining table has been ditched for the outdoors as barbecue season gets into full swing. And while grilling up a meaty feast is a staple summer activity, there are some other tasty treats you can easily whip up from the comfort of your home to make the most of al fresco dining. Time to get brewing Here in the UK we love a good cuppa, but it's not always the most refreshing drink on a hot summer's day. So why not try it iced? Compared to the United States and Australia, we're not overly familiar with making the drink ourselves, having grown more accustomed to enjoying it ready made, but homemade iced tea can serve as the perfect summer brew. With endless fruity flavour possibilities, it's a deliciously tasty substitute for alcohol and with less sugar than most fruit juices and cocktails, it's a much healthier option too. Bring a splash of flavour to your summer barbecue and try these flavoursome recipes from Leeds' contemporary tea specialists T2, which can be easily whipped up in your own kitchen. Fruitalicious Fizz (Photo: T2) Offering an ultra fizzy and extremely fruity flavour, the hint of fresh rosemary adds an etheral touch for a thirst-quenching sparkling iced tea. Ingredients: 12 teaspoons of Fruitalicious tea Ice 500 ml/17 fl oz soda water Fresh rosemary 1 lemon, sliced Method: Add the tea to a two litre jug using an infuser and half fill with boiling water. Infuse for 30 minutes, before removing the infuser and leaving to cool for one hour. Add ice, top with soda water and decorate with rosemary sprigs and sliced lemon. Lemon Legs (Photo: T2) Citrus lemon myrtle blends deliciously with sweet liquorice root, for a unique and refreshing flavour. Ingredients: 10 teaspoons of Just Lemon Myrtle tea 6 teaspoons of Liquorice Legs Ice 1 lemon, sliced Method: Add the teas to a two litre jug using an infuser and half fill with boiling water. Infuse for 30 minutes, before removing the infuser and leaving to cool for one hour. Fill with ice and decorate with sliced lemon. Peach Iced Tea Punch (Photo: T2) This sweet and creamy peach flavour pairs perfectly with a ginger garnish, lending it a sharp kick. Ingredients: 8 teaspoons Packs a Peach tea 4 teaspoons Citrus Punch tea Ice Peach and ginger slices, to garnish Method: Add the teas to a two litre jug using an infuser and half fill with boiling water. Infuse for 30 minutes, before removing the infuser and leaving to cool for one hour. Fill the jug with ice and decorate with peach and ginger slices. Stir well and serve. Long Island Iced Tea Mixer (Photo: T2) A non-alcoholic twist on the cocktail classic, this iced drink packs in full-bodied tea flavours with a tart citrus finish - perfect as a mocktail or mixer. Ingredients: 12 teaspoons English Breakfast tea 60 ml/2 fl oz apple cider vinegar 600 ml/21 fl oz ginger beer Ice 1 lemon, juiced, plus 1 lemon, sliced Sprigs of fresh mint Method: Add the tea to a two litre jug using an infuser and half fill with boiling water. Infuse for four minutes, before removing the infuser and leaving to cool for one hour. Add the apple cider vinegar, ginger beer and lemon juice to the cooled tea, and top with ice. Decorate with lemon slices and fresh mint. Lychee and Lavender Iced Tea Punch (Photo: T2) Floral and fruity blend together beautifully for a deliciously delicate flavour. Ingredients: 10 teaspoons of Relax tea 1 tin of lychees, plus 180 ml/6 fl oz juice reserved Fresh lavender flowers to garnish Ice Method: Add the teas to a two litre jug using an infuser and half fill with boiling water. Infuse for 10 minutes, before removing the infuser and leaving to cool for one hour.Add in the lychee juice and stir. Finish by adding ice, and decorating with lychees and fresh lavender flowers.