Ooohhh... it is freezing in many parts of the northern hemisphere but for our friends Down Under, it's summertime!

On hot, sweltering days, nothing beats a cold drink. It is so comforting it seems to quench much more than just physical thirst! A drink that is growing in popularity the world over is iced tea. The best ones I've had were made from scratch - brewed from loose leaf tea.

Below is a recipe that has served me well. I've prepared it for small intimate dinners and larger parties. It is unsweetened but has never failed to earn raves.

Iced Tea (8-10 servings)

5-7 tablespoons Lapsang Souchong tea
1.7 litres (3 pints) natural spring water
3 large lemons or 2 large oranges
2 sprigs fresh mint
2 sprigs fresh rosemary
ice cubes

Let the tea leaves infuse in the water for 3-4 hours. A few minutes before taking out the leaves, thinly slice the lemons and lightly crush the mint and rosemary, reserving some for garnishing if desired.

Take out the tea leaves from the water, add the lemon slices, the crushed rosemary and mint and the ice. Let it stand for 10-15 minutes before serving.

If you desire to sweeten the tea, make some syrup by dissolving equal amounts of water and sugar over high heat. Take out of the fire upon dissolving then cool to room temperature. I usually leave out the syrup and let guests know they can have some if they so desire.

Other types of tea such as Assam and Darjeeling would make excellent substitutes. If you find yourself without loose tea leaves, tea bags will do too.

Sylvie of Soul Fusion Kitchen has an equally refreshing concoction which uses "sun brewed tea"! It's a recipe with roots in North Carolina and executed in sunny Los Angeles.