This wonderfully refreshing iced tea barely requires any effort at all.
½ cup of English breakfast tea leaves (oolong and orange pekoe work well, too)
handful of mint leaves, plus extra to serve
100g caster sugar
3 cardamom pods
1 cinnamon stick
cucumber and lemon slices, to serve
1. Place the tea leaves in a large jug or jar. Add the mint leaves and 2 litres of cold water. Let the tea steep for 8-16 hours at room temperature.
2. Meanwhile, combine sugar with 150 millilitres of water in a small saucepan. Add the spices and set the pan over medium heat, stirring until the sugar has dissolved, then simmer for 4-5 minutes until syrupy. Allow to cool, then strain.
3. Strain the tea, discarding the leaves, and stir in the sugar syrup, then chill in the refrigerator.
4. Serve with plenty of ice, fresh mint, and slices of cucumber and lemon. If it's high summer, some peach slices are delicious, too.