This layered take on ice tea could just be your new favourite hot weather refresher.
- Prepare45 mins
- Cook10 mins
- Total time55 mins
Place the gelatine in a small bowl of cold water and set aside to soften. Meanwhile, place the strawberries in a saucepan with 75g of the sugar and 150ml water. Bring to a simmer and cook gently for 10 minutes, until soft and pulpy.
Drain the mixture through a fine sieve into a jug. Tip the pulp and 2 tbsp of the strawberry syrup into a separate jug or bowl and set aside to cool.
Check the volume of the remaining strawberry syrup and add enough hot water to make it up to 300ml. Lift the gelatine from the water, squeeze out the excess water, then add to the warm syrup, stirring until dissolved. Line a 20cm-square cake tin or small baking tin with clingfilm, pour in the jelly and leave to cool. Cover and chill for at least 4 hours until firmly set.
Meanwhile, stir the milk into the reserved pulp and syrup and chill. Make the tea with the teabags and 800ml boiling water. Brew for 2-3 minutes, then sweeten to taste with the remaining 15-25g sugar. Cool, then cover and chill.
When ready to serve, strain the milk to remove the pulp. Turn out the jelly and cut into small dice. Divide the jelly between 4 large, tall glasses and pour over the tea. Add a large handful of ice cubes to the glasses, then top up with milk. Serve with wide paper straws for sucking up the jelly, or long spoons.
This is wonderful made with Jasmine Rose Green Tea, but any light tea, such as Earl Grey and Darjeeling, can be used. Instead of discarding the fruit pulp, you could try blitzing it with frozen chunks of banana to make instant ice cream, or fold into a muffin batter.