Carbonated Wild Botanical Iced Tea


The carbonated Iced Tea can be used as a base recipe for making foraged sodas, no matter what the ingredients or season you may be playing with!


  • 15g Dried Meadowsweet
  • 20g Dried Bog Myrtle
  • 10g Dried Lemon Balm
  • 5g Dried Angelica Seeds
  • 700ml Water
  • 300g Local Honey or other sweetener
  • iSi Siphon/n2o & co2 chargers.


  1. Boil 700ml water & add 300g local honey. Stir to dissolve & Leave to chill in refrigerator.
  2. Add all dried wild botanicals & honey water to iSi siphon
  3. Charge twice with N20 chargers. Leave for at least an hour, shaking throughout.
  4. Release pressure, open siphon & pass infused ‘tea’ through Chemex filter or muslin to ensure clarity.
  5. Add infused tea to your siphon (wash thoroughly between uses!), seal & charge twice with Co2
  6. Your iced tea should now be ready to enjoy!
  7. 125ML is my guided amount per serve in the ‘Passing Places’ cocktail, but it can also be enjoyed as a refreshing non-alcoholic soda.

Makes approx 1 litre


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