Name: Green tea and lychee cocktails with mint and cucumber
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 cup (220g) caster sugar; 6 green tea bags; 4 cup (1l) water; 560 gram canned lychees in syrup; 1 cup (250ml) vodka, chilled; 1 (130g) lebanese cucumber, thinly sliced; 1/2 cup fresh mint leaves; crushed ice, to serve

Ingredients

1 cup (220g) caster sugar

6 green tea bags

4 cup (1l) water

560 gram canned lychees in syrup

1 cup (250ml) vodka, chilled

1 (130g) lebanese cucumber, thinly sliced

1/2 cup fresh mint leaves

crushed ice, to serve

Method

1.Stir sugar, tea bags and water in a medium saucepan over medium heat until sugar dissolves. Bring to the boil. Remove from heat; discard tea bags. Refrigerate tea for 1 hour or until completely cooled.

2.Hall-fill a large serving jug with crushed ice; top with lychees and their syrup, vodka, cucumber and mint. Pour in chilled tea syrup; stir until combined.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook