Summer Fruit Tea Fizz
Make the syrup up to 2 days ahead; cool, cover and chill in the fridge until serving. The perfect compliment to a warm summer evening.
For the summer fruit tea syrup
1 x tea bag of summer fruit tea
1 vanilla pod split lengthways, seeds scraped out
100g caster sugar
100ml cassis or Chambord
a large handful of summer berries
1 orange, sliced into half moons
1 x 750ml bottle Prosecco
- First make the syrup. Put the tea bag in a measuring jug; fill with 125ml boiled water. Brew for 2 minutes; discard the tea bag. Pour the tea into a pan, add the vanilla pod and seeds; bring to the boil. Add the sugar, stirring until dissolved. Remove from the heat and leave to cool. Cover and chill for at least 4 hours, or overnight.
- To serve, pour 50ml of the summer fruit syrup (the rest will keep well) and the cassis or Chambord into a pitcher or punch bowl, stir; add the mixed berries, sliced oranges and ice. Top up with Prosecco, stir and serve.