4 small strawberries, leaves attached, quartered
2 peppermint teabags
2 tsp finely grated fresh ginger
250ml (1 cup) boiling water
500ml (2 cups) soda water, chilled
- Place the blueberries and strawberry quarters into 16 ice-cube containers, top up with cold water and freeze for 3 hours or until firm.
- Meanwhile, place the teabags and ginger in a heatproof jug and add the boiling water. Set aside for 30 minutes to infuse and cool.
- Strain the tea into a large jug, add the berry ice cubes and top up with soda water. Serve immediately.