Ceylon! On Ice

Ceylon! On Ice
Ceylon! On Ice
Ceylon! On Ice

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Desmond Lauffer from The Immunity inspired by tea challenge

  • Sub Category Name
    Mocktails/Iced Tea
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name


Iced Tea

  • 20g Dilmah’s Supreme Ceylon Tea Leaves
  • 450ml Water

100 Day Ginger & Honey Syrup

  • 3kg Fresh Ginger
  • 2.5l Honey

Orange Bitters and Orange Peel Garnish

  • 1 Dash of Orange Bitters
  • 1 Orange Peel

For Assembling

  • 185ml Iced Tea
  • 20ml Honey & Ginger Syrup
  • 1 dash Orange Bitters
  • Orange Peel

Methods and Directions

Iced Tea

  • Mix well and let rest for 24 hours in the fridge. Strain using a coffee filter or cheese cloth and cover. Keep refrigerated.

100 Day Ginger & Honey Syrup

  • Scrape the outside of the ginger and cut or blitz in to small pieces.
  • Fill a 5 liter mason jar with the ginger and top up with the honey.
  • Leave the jar in room temperature long enough for the ginger to seep out its liquid; about 100 days should do it.
  • When the honey and ginger liquid are mixed naturally, strain the liquid from the rest.
  • If necessary, add a bit of water and bring to a simmer to create a thick yet flowing syrup.

Orange Bitters and Orange Peel Garnish

  • Use a potato peeler to peel a long strip of the orange, cut into shape en turn and twist to extract flavor from the oils in the orange peel.
  • Give your tea a dash of bitters and finish off with the orange garnish.


  • Take a tall glass and fill up three quarters with ice cubes.
  • Add the ginger and honey syrup.
  • Pour in the Ceylon iced tea.
  • Finish with a dash of orange bitters, give it a swirl and let the orange peel garnish float on top.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/05/2024