Australia’s very own Lemon Myrtle entices/excites your senses with its aromatic citrus notes that make the perfect cup of traditional tea.
The strong flavour, fragrant aroma and exclusive Australian touch of Lemon Myrtle make a tea that truly needs nothing added to boost a feeling of wellness.
Lemon Myrtle is non-acidic and naturally caffeine free so it makes an effective calmative and cleansing night time tea.
During the day, drinking chilled Lemon Myrtle tea is refreshing, uplifting and a great way to ensure you are drinking enough water without consuming any unnecessary sugar.
Enjoy the distinctive lemon flavour of the Australian outback every day!
The Australian native plants in this blend have traditionally been used to:
Support a strong immune system
Support healthy digestion
Great source of antioxidants
Lemon Myrtle Cheesecake
250g plain sweet biscuits, crushed
125g macadamia nuts, toasted and crushed
50g shredded coconut, toasted
200g butter, melted
1½ cups caster sugar
500g cream cheese, softened
2 tablespoons Roogenic Lemon Myrtle, ground
3½ gelatin sheets
1 teaspoon vanilla extract
In a large bowl, place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Stir until all ingredients are completely combined.
In a 26cm round spring form pan (or miniature spring form pans) press crumbs into the bottom to form the base and press firmly. Place pan in the fridge to chill until your filling is ready.
Place gelatin leaves in a bowl and cover with cold water. Allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 tablespoons of water. Over low heat melt the gelatin. Take off heat and set aside to cool.
Place cream cheese, sugar, Roogenic Lemon Myrtle and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy.
Slowly add the, now cooled (but still liquid), gelatin to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream. Continue to beat until well combined.
Remove base from the fridge and pour in cheesecake filling. Place cheesecake in fridge for a minimum of 3 hours to allow to set. Once set it is ready to serve.