Zest your lemon and save it in a small bowl

Cut a wedge of the lemon for the tea. You can use as big or as small a wedge as you like, based on how strong of a lemon flavour you want.

Use a heat-proof measuring jug, or any heat-proof jar to steep the tea. Add your mint leaves to the jug and muddle it with a pestle or a cocktail muddler if you have one. You want to muddle it much like if you were making a mojito or caipirinha, just bruising the mint leaves enough for them to release their oils and flavour.

Get your kettle on and add the 500 ml of water and start to bring it to a boil. You want to turn it off just before it reaches a full boil and turns off. Or wait for a few minutes after it’s done boiling. To extract tea perfectly, you want the water to be around 95 C (203 F)

Pour the hot water into the jug with the mint leaves, then add in the two tea bags. I tend to use one tea bag for every 250 ml of liquid but you could go stronger or weaker based on your preference.

Set a four-minute time and let the tea steep. Brew it for a minute less if you want a milder tea flavour.

After the four (or three) minutes, remove the tea bags and add in the lemon zest and the lemon juice.

Add in your sweetener. I’m using two to three teaspoons of 1:1 sugar substitute.

Stir everything well, taste and tea and adjust any ingredients that need tweaking.

Let the tea come to room temperature, then put it in the fridge for a couple of hours till it’s nice and chilled. When you’re ready to serve, strain the tea and pour it over a couple of ice cubes. Top with a wedge of lemon and a sprig of mint.

Add the blueberries to the heat-proof jug. If you’re using frozen berries that have run juice, add a couple of tablespoons of the berry juice as well.

Using the muddler or pestle again, mash it all together till they’re almost pureed. You can also do this in the food processor if you don’t want berry chunks in your iced tea.

Add just-boiling water to the puree, the two tea bags and let steep for three or four minutes.

Remove the tea bags. Add your sweetener, stir everything together and adjust ingredients for taste.

Chill the tea for a few hours before serving. To serve, pour over ice cubes, garnish with some fresh blueberries or raspberries and serve.

Wash and peel the ginger. I like to scrape it with a spoon to get the papery skin off easily.

Grate the ginger into the heat-proof jug, making sure to get all the juice that comes out of it as well.

Add the just-boiling water to the jug with the ginger, and add in the two tea bags and steep for three to four minutes.

Remove the tea bags, add your sweetener, squeeze in the juice of that lemon and mix everything well. Taste and adjust sweetness or ingredients.

Once it cools down a bit, transfer to the fridge to chill for a couple of hours.

Strain the chilled tea out over some ice cubes in a glass, serve with a wedge of lemon and serve.