Watermelon iced tea
The steeping / cooling time indicated below is relative to the temperature in your kitchen. The sugar syrup and tea will cool faster on a cold day, but will take considerably longer on a hot day (unless you turn on the airconditioner).
Ingredients
Pandan-infused sugar syrup
- 2 pandan leaves tied into a knot
- ½ cup white sugar
Iced tea
- 1 tablespoon loose-leaf jasmine tea
- ¼ seedless watermelon well-chilled
Instructions
Sugar syrup
- Place the pandan leaves in a pan, add the sugar and half a cup of water.
- Boil until the sugar is fully dissolved.
- Turn off the heat and leave to steep until cool.
- Discard the pandan leaves.
Brew the jasmine tea
- 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.
Make your iced 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.
Notes
Leftover sugar syrup can be stored in the fridge in a tightly covered jar.