Lychee Balsamic Iced Tea

25' Easy 12345

Serves 6-8

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.
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