Mojito Cucumber Iced Tea | Melissa Hemsley
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Mojito Cucumber Iced Tea

Drinks and Cocktails

Mojito Cucumber Iced Tea





This refreshing summer tipple isn’t exactly authentic – but gosh it’s good. Using green or lemon verbena tea as the base, it adds another dimension of flavour that works a treat. I like to serve this in jugs when I’m entertaining outdoors in summer. Top with plenty of cucumber, mint and a dash of raw honey.

*To turn into a cocktail top add a splash of gin, vodka or prosecco.*


  1. Brew the tea bags for 3 minutes (if green tea) or up to 10 minutes (if using lemon verbena). Green tea becomes bitter if brewed too long. Set aside to cool completely.
  2. Meanwhile, place mint in a large serving jug. Add cucumber, lime juice, raw honey and sparkling water. Taste and adjust accordingly. For an alcoholic version, add vodka, to taste, at this point.
  3. Serve immediately with ice cubes or store in the fridge (without the mint as it will discolour)


  • 2 teabags of green tea or lemon verbena tea (if you’re avoiding caffeine)
  • 1 very large handful of fresh mint, 30g
  • 11/2 cucumber, peeled into strips
  • Juice of 2 limes
  • Squeeze of raw honey to taste
  • 300ml sparkling water or water

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