In Moroccan culture, mint tea is a very traditional drink served to guests. With the original recipe offering mint, green tea and sugar, I decided to adapt it for an Australian summer, adding a cooling twist with cucumber and a flavour hit of fresh mint. Enjoy it seemed like a good base for a summery cocktail. This recipe isn't too sweet, but you can add more sugar to taste, and of course the white rum is completely optional.

Ingredients (Serves 4-6)

Cucumber syrup

1 cucumber sliced
¾ cup water
¾ cup sugar

Iced Tea

1 cup green tea
2 limes, juiced
½ cup cucumber syrup
1/3 cup of white rum (optional)
handful of mint leaves
2 cups soda water

Preparation

To make the cucumber syrup, put the cucumber, sugar and water in a small pot and heat for a few minutes until the sugar is all dissolved. Set aside and leave until cool.

To make the iced tea, make a strong cup of green tea and leave it to cool. Then in a jug, over ice, mix the tea, lime juice, cucumber syrup and rum (if using).  In the palm of your hand, grab the mint leaves and clap your hands together to release the flavours from the herbs, add to the jug and stir. Finish with soda water to taste and serve with a slice of cucumber and mint in a short glass.