Jasmine Lychee Iced Tea
Cold-brewed jasmine green tea with fresh lychee, a splash of coconut water, and mint—a tropical, floral cooler that tastes like summer in a glass.
Jasmine green tea was practically made for cold-brewing. The slow, cold extraction pulls out its sweet floral notes while leaving bitterness behind, resulting in a base that's clean, aromatic, and impossibly smooth.
Lychee is jasmine's soulmate fruit—their floral profiles overlap and amplify each other. Fresh lychee is ideal, but canned in syrup works in a pinch (just skip the added sugar).
A splash of coconut water adds subtle tropical sweetness and natural electrolytes, turning this from a simple iced tea into a genuinely hydrating summer drink.
Make a pitcher and keep it in the fridge for up to two days. The flavors actually improve overnight as the lychee continues to infuse. Serve over crushed ice with a sprig of mint for the full effect.
Ingredients
- 3 jasmine green tea bags or 3 tbsp loose leaf
- 3 cups cold water
- 6 fresh lychees, peeled and halved (or canned)
- 1/2 cup coconut water
- Fresh mint sprigs
- 1 tbsp honey (optional)
- Crushed ice
How to make it
- 1Cold-brew: place tea bags or loose leaf in a jar with cold water. Refrigerate 8–12 hours.
- 2Remove tea bags or strain loose leaf. Stir in honey if using.
- 3Add lychee halves to the tea and let sit 30 minutes in the fridge.
- 4To serve, fill glasses with crushed ice. Pour jasmine-lychee tea over ice.
- 5Top each glass with a splash of coconut water and garnish with fresh mint.
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