Lemon myrtle and cucumber cooler
This hydrating herbal infusion has a native Australian flair. The lemon myrtle is antimicrobial and uplifting; while cucumber cools and hydrates.
- 1 teaspoon dried lemon myrtle leaves (or a tea bag)
- 1 cup boiling water
- 3–4 slices cucumber
- Juice of ½ lemon
- Ice and mint to serve
- Brew lemon myrtle in hot water for 5–10 minutes. Cool.
- Add cucumber, lemon juice, and ice.
- Garnish with mint and enjoy chilled.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
