1/3 cup fresh mint leaves
2 tbs chopped fresh lemon thyme leaves
1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)
6 lemon-scented black tea bags
100g (1/2 cup) caster sugar
2L (8 cups) boiling water
60ml (1/4 cup) fresh lemon juice
1/2 lemon, thinly sliced
- Divide the mint, lemon thyme and flower petals among two 18-hole ice cube trays. Fill with cold water and place in the freezer for 4 hours or until frozen.
- Meanwhile, place the tea bags and sugar in a 3L (12-cup) capacity heatproof jug or bowl. Pour over the water and stir. Set aside for 10 minutes to infuse. Remove the tea bags and discard. Add the lemon juice and lemon slices to the jug or bowl and stir to combine. Cover and place in the fridge for 4 hours to chill.
- Pour the tea mixture into a serving jug or punchbowl and add the ice cubes to serve.