There’s nothing like quality flavoured syrup to add some interest to your regular cup of tea. Nowadays, they are quite easy to find in the shop. Even most cafe’s recommend it as an alternative to simple sugar.

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In my opinion, there’s no reason to go out of your way when you can make some on your own with what you have around. It’s simple and barely takes any time to prepare.

Today, I thought i’d try my hand at some strawberry syrup. I always have some strawberries lying around to enjoy with my morning Weetabix.

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The process of making flavoured syrup is just as straightforward as adding fruit or herb into classic simple syrup as you make it.

INGREDIENTS

> 2 cups caster sugar

> 2 cups water

> 250g or 1 packet fresh strawberries

Add the sugar and water into a saucepan and bring to a boil, stirring frequently until all the sugar is dissolved. This is how you make simple syrup for your bar. Once boiling, reduce the heat and add the strawberries. Stir lightly and let it simmer for 2 – 3 minutes. After this, it is up to you. Tasting is the best way to gauge how sweet it’s gotten and whether or not you want it to stay on the heat longer. I usually turn it off after 5 minutes or until the strawberries lose most of their color.

Let it cool then pour into your desired container. I got these cute bottles from Nakumatt at only 1,250 for a pair.

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Now you have a thick, sweet strawberry syrup for your tea, cocktails and even on top of your favourite Ice-Cream.

I find that it complements Peppermint tea quite well. I recommend Kericho Gold’s Peppermint tea as the liquorice in it adds a nice, clean, candy-like element that makes this combination the ultimate treat for the sweet-tooth.

Remember, Drinking is always fun when it’s done responsibly. Flavoured tea’s are great for entertaining guests anytime, any weather, iced or hot. They also make a great non-alcoholic option for parties, and with these flavoured syrups, everyone will want to be the designated driver.

Cheers to a sweetly satisfying Tea Tuesday,

Jer

The peppermint tea by Kericho Gold is quite a treat! It’s not just your regular mint and hot water. The flavours are blended together here to make a tasty chill in a teabag.

The tea consists of mint and, the secret ingredient, liquorice. The liquorice really brings out the mint flavour, cooling as you swallow, as well as leaving a sweet, long lasting aftertaste that leaves you wanting more.

Kericho gold Peppermint Iced Tea

Kericho gold Peppermint Iced Tea

The flavour is a bit too intense for me when it’s hot but it’s the perfect summer drink when chilled. It’s sure to complement any brunch food, that’s for sure!

Remember, drinking is always fun when it’s done responsibly. Iced tea is a great tasting, attractive, affordable and easy to make non-alcoholic alternative to a mocktail. Matching the iced tea to the other drinks you serve is a great way to encourage your guests to drink responsibly, pacing out their drinks with this enticing option.

– Jer

Ingredients

1 packet of ripe strawberries
500ml sparkling water.
1/2 cup Sugar syrup to taste
1 cup of brewed strawberry and vanilla infusion

Method

In a blender put the strawberries and Kericho gold strawberry and vanilla infusion add in the sparking water and sugar syrup blend to a fine consistency.

Freeze or chill then serve.

1. Tea contains antioxidants. Like the Rust-Oleum paint that keeps your outdoor furniture from rusting, tea’s antioxidants protect your body from the ravages of aging and the effects of pollution.

2. Tea has less caffeine than coffee. Coffee usually has two to three times the caffeine of tea (unless you’re a fan of Morning Thunder, which combines caffeine with mate, an herb that acts like caffeine in our body). An eight-ounce cup of coffee contains around 135 mg caffeine; tea contains only 30 to 40 mg per cup. If drinking coffee gives you the jitters, causes indigestion or headaches or interferes with sleep — switch to tea.
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Ingredients

  • Water by 2/3 cup per person
  • Kericho Gold Spiced tea 1.5 tsp. for first person 1 tsp. per person. More than 5 persons reduce per person tea to 3/4 tsp.
  • Milk (whole or skim) by 2/3 cup per person

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