Citrus detox iced tea

Stone and grove, Immunity tea (Cobram)

Serves 15-20


Tea infusion

  • Fill a medium sized saucepan with 2.5kg of water​ and place it over medium to high heat. Bring water to a rolling boil and add in the tea bags.

  • Remove from the heat and allow the tea leaves to soak for 1hr.

  • Remove the tea bags and cool down the mixture until completely cold.

  • In a separate bowl. Mix together the orange juice, passionfruit puree, sugar syrup, honey syrup, lemon juice and freshly grated ginger. Whisk until well combined.

  • Pour in the cooled tea infusion and whisk together. 


  • Place a third of the ice in the pouring jug along with a few orange, grapefruit and lemon slices. Repeat this step two more times until the jar is 3/4 full.

  • Gently slap the mint in between your hands and place on top of the ice.

  • Strain the tea infusion over the ice. Serve immediately.


Tea infusion

  • 16 Immunity tea bags, tags removed

  • 2 large oranges, juiced

  • 500g passionfruit puree

  • 400-500g sugar syrup

  • 250g honey syrup                                                (150g honey + 100g hot water)

  • 2 Lemons, juiced

  • 100g freshly grated ginger


  • 800-1kg ice cubes

  • 2 oranges, sliced

  • 1 large blood orange or grapefruit, sliced and quartered

  • 1 lemon, sliced

  • 1 large bunch of mint leaves