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