Summary

Ingredients

• 600 ml grapefruit juice, freshly squeezed
• 200 ml lemon juice, freshly squeezed
• 100 g suar, brown
• 100 g coconut blossom suar
• 15 g iner root
• 3 sprigs thyme
• 1 liter tea, black
• 1 grapefruit (s)
• 1 handful thyme sprig (s)
• Gin, optional

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Instructions

1. Mix the grapefruit juice and lemon juice with the brown sugar and coconut blossom sugar in a saucepan. Peel and roughly chop the ginger and add. Bring everything to the boil and simmer for 15-20 minutes.
2. Filter out the ginger and pour the syrup into boiled bottles. I took bottles that fit about 300 ml and was able to fill 3 bottles. Put a sprig of thyme in each bottle, close and refrigerate.
3. Simply bring the black tea to the boil. I cook it completely without sugar. If you like it sweeter, you can also put sugar in there.
4. For the iced tea itself, simply mix 1/3 syrup with 2/3 black tea and fill the glass with ice cubes. Serve garnished with grapefruit slices and thyme.
5. Optional: If you want the iced tea with a little twist, you can pimp it with a little gin. Gin tastes wonderful with it.