Image by Luke Burgess

Ingredients (6)

• 1 echinacea tea bag
• 80ml (1/3 cup) boiling water
• 2 large carrots, peeled, topped
• 1 red capsicum, halved, deseeded, thickly sliced
• 1 lime, peeled
• Ice cubes (optional), to serve

Nutrition info

Method

• Step 1 Place the tea bag in a small heatproof bowl and pour over boiling water. Set aside for 10 minutes to infuse.
• Step 2 Meanwhile, use a juice extractor to process the carrot, capsicum and lime. Transfer to a small jug. Squeeze all the liquid from the tea bag. Pour the tea into the jug. Add the ice cubes and stir to combine. Pour among glasses to serve.