Strawberry Cream Tea and Lychee Frappé

Exceptionally cooling and summery, the sweetness of the fruit will help in accentuating the flavours of the tea.


3 tbsp Strawberry Cream black tea blend

240mL water, heated to 85°C

8 lychees (canned is ok if you can’t get fresh ones)

8 strawberries

Ice cubes

125mL coconut cream, whipped


  1. Place the tea leaves in a teapot, add the hot water, and infuse for at least 4 minutes. The longer, the stronger, the better. Strain and cool for a few minutes.
  2. Pour the cooled tea in to a blender, add the lychees and strawberries, and blend until smooth and frothy.
  3. Add the ice cubes and blend again until the ice cubes are just crushed.
  4. Pour into tumblers and serve topped with whipped coconut cream for a little added richness.

Recipe adapted from The Tea Book

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