Lychee Balsamic Iced Tea
3 tsp loose black tea leaves
400g organic lychees*, plus a few extra to serve
110g caster sugar
80ml Bertolli Organic Balsamic Vinegar
Ice cubes, lemon wheels and mint sprigs to serve
750g sparkling mineral water, chilled, to serve
*you can also use tinned lychees for this recipe. If you do, use 250g of the drained, de-seeded fruit.
In a heatproof bowl add tea leaves, pour over 250ml boiling water and allow to steep for 10 mins.
Meanwhile, peel and de-seed 400g lychees and place the flesh into a blender or food processor. Add sugar and balsamic and blend until smooth.
Place a fine sieve over a large heatproof bowl. First strain the tea then pour over the lychee mixture. Press with the back of a spoon a few times to extract as much liquid from the solids as possible. Discard solids.
In a large serving jug layer ice cubes, lemon wheels and mint sprigs. Pour over the lychee tea mixture then top up with sparkling mineral water and serve immediately.