Little spheres of frozen honeydew clink in the glass in place of ice cubes, then the chilled tea pours in with its scent of white flowers: Dammann Frères’ Jasmin Chung Hao Iced Tea N°13, made for a summer lunch in the garden.
Serves 4 · 15 min + 2 h chilling
- Infuse 1 bag of Jasmin Chung Hao Iced Tea in 4 cups (1 liter) of water at 176°F (80°C) for 3 to 4 minutes, then remove it.
- Stir in 2 tbsp of honey, let cool and refrigerate for 2 hours.
- Meanwhile, scoop small balls from 1/2 honeydew melon and freeze them for 1 hour to use as ice cubes.
- Place the melon pearls in glasses, pour the chilled tea over them and garnish with a slice of lime; enjoy the rest within 48 hours.
The star of this recipe: Jasmin Chung Hao Iced Tea N°13, by Dammann Frères.
