Recipe

Green tea and lychee cocktails with mint and cucumber

Aug 31, 2010 2:00pm
  • 15 mins cooking
  • Serves 6
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Ingredients

Green tea and lychee cocktails with mint and cucumber
  • 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

Green tea and lychee cocktails with mint and cucumber
  • 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.

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