Native Lemongrass and Honey Iced Tea
Recipe provided to us by
Rohan Park | Executive Chef | Old Young’s Distillery & Gingin Gin
Native Lemongrass
Cymbopogon ambiguus
Lemon Myrtle
Backhousia citriodora
Jambinu Zest
Chamelaucium “Jambinu Zest"
Ingredients
5l water
35g Tuckerbush Native Lemongrass
10g Tuckerbush lemon myrtle leaves (or, use 1 tsp dried Tuckerbush flakes)
200g Raw Honey ( I use Walaja bush honey from Broome)
Juice of one lemon
Pinch of sea salt flakes
Method
- Bring 5l of water to boil in saucepan
- Add honey and stir until combined
- Add native lemongrass and lemon myrtle
- Turn off heat, cover and allow to steep for two hours or until cool
- Strain and season with salt and lemon juice to taste
- Serve in tall glass over ice with a Tuckerbush Jambinu Zest sprig for garnish
#lemonmyrtlerecipes