Watermelon Iced Tea
Brewed jasmine tea is cooled in a pitcher, pandan-infused sugar syrup is stirred in, ice is added and cubes of fresh watermelon are dropped in. Watermelon iced tea is tropical Asia in a glass.
- 1 teaspoons loose-leaf jasmine tea
- ¼ seedless watermelon well-chilled (see notes after the recipe)
- pandan-infused sugar syrup as little or as much as you like
- Place the tea in a heat-proof container.
- In a pan, heat five cups of water until boiling. Turn off the heat and leave for a minute.
- Pour one cup of the hot water into the tea, leave for a minute then strain.
- Pour the remaining hot water into the container with the tea.
- Allow the jasmine tea to steep for four minutes then strain.
- Cool the strained tea.
- While the tea cools, cut the watermelon into small cubes.
- Sweeten the tea with as much or as little pandan-infused sugar syrup as you like.
- Drop ice into glasses, half fill with the sweetened tea then top with watermelon cubes.
Unless you want to spend a long time prying the seeds out of regular watermelon — who wants to do that? — I really recommend the seedless variety. Props to my daughter, Sam, who came up with the idea of dropping fruit into a glass of iced tea. Updated from a post originally published in May 21, 2012