I look at making tea the same way I look at making a great sauce. I like to simmer both over a low heat, use lots of fresh ingredients and savour every bit of flavour. I like to add fresh lemon, lime and orange peel to my tea as it steeps as well as cinnamon sticks for an extra kick. For a really exotic taste try steeping some cardamom pods with your teas. With summer coming on it’s time to ice down those teas for a refreshing summer drink. Here are a couple of my favourite recipes.

Ingredients:

• 4 stalks rhubarb, cut into 3 inch lengths
• 5 cups water
• 1 cinnamon stick
• 4 tbsp sugar, to taste
• 1 sprig mint, as garnish

Directions:

1. Steep the rhubarb and cinnamon in your Cuisinart tea steeper for 45 minutes.
2. Strain and add sugar to taste; serve iced with mint garnish.

Ingredients:

• 2 darjeeling black tea bags
• 1 tablespoon(s) honey
• 1 cup water
• 1 cup(s) apple juice
• 1/2 lemon, sliced

Directions:

1. Place water, apple juice and tea bags in your Cuisinart Tea Steeper and steep for ten minutes; remove and squeeze tea bags. Add honey, stirring well.
2. Fill 2 tall glasses with ice. Pour apple tea over the ice, add lemon slices and, stir.

Chef Patrick Farrell is a graduate of the George Brown College School of Hospitality and has a varied culinary background. He is an award-winning chef having achieved international success at the Luxembourg World Culinary Championships.