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Boil 500ml of water and pour it over the tea and sugar, stirring to dissolve the sugar, and let it stand for 5 minutes. Meanwhile, hull and roughly chop the strawberries, place in a blender and blend until smooth.
When the tea has steeped, strain it into the blended strawberries, give it a stir and strain through a fine sieve. For maximum juice extraction, try pressing the mix with the back of a spoon to force it through the tiny holes
Add the lemon juice and a further 500 ml (16 fl oz) cold water then place in the fridge to chill. Stir before serving, adding ice to your glass and garnishing with a few slices of fresh strawberries.
Boil 500ml of water and pour it over the tea and sugar, stirring to dissolve the sugar, and let it stand for 5 minutes. Meanwhile, hull and roughly chop the strawberries, place in a blender and blend until smooth.
When the tea has steeped, strain it into the blended strawberries, give it a stir and strain through a fine sieve. For maximum juice extraction, try pressing the mix with the back of a spoon to force it through the tiny holes
Add the lemon juice and a further 500 ml (16 fl oz) cold water then place in the fridge to chill. Stir before serving, adding ice to your glass and garnishing with a few slices of fresh strawberries.
15 minutes
Serves 18-22 scones
