Lychee & Hibiscus Tea Spritz

Ingredients

For 4 servings

• 60 g hibiscus tea, brewed
• 2 piece jasmine green tea bags, brewed
• 28 g butterfly pea flower tea, brewed
• 160 g lychee syrup
• 12 piece lychees, halved
• 80 g lemon juice
• 720 g sparkling water, chilled
• 1 piece lemon, sliced
• 30 g fresh mint
• Edible flowers, to garnish
• Ice cubes
• 1 pinch Salt, optional (optional)

Method

1. 1

   Steep the hibiscus and jasmine teas together for 5 minutes, then stir in the lychee syrup and a pinch of salt and chill.

2. 2

   Steep the butterfly pea tea separately for 5–7 minutes and chill.

3. 3

   Fill tall glasses with ice and add the halved lychees, lemon slices and mint.

4. 4

   Pour in the chilled hibiscus-jasmine mixture to two-thirds full, then divide the lemon juice between the glasses.

5. 5

   Top with sparkling water, then slowly pour the butterfly pea tea over the back of a spoon to create a layered effect.

6. 6

   Finish with mint sprigs and edible flowers and serve at once.