recipe 23
(Image credit: Alamy)
2 lemons
3?4 Lapsang Souchong teabags
6tbsp sugar
Mint leaves
Mix juice from the lemons with three pints of cold water. Add tea bags and eight fresh mint leaves. Add sugar, stirring well. Cover and refrigerate for at least eight hours to maximise the flavours. Strain into glasses, adding a slice of lemon and a fresh mint sprig
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