12 teaspoons White Rose
¾ cup rice malt syrup
1 cup pureed watermelon, plus several slices T2 2L Jug-a-lot
How to make it:
¾ fill a T2 2L Jug-a-lot with 80°C/176°F water. Add White Rose to infuser, brew for 5 minutes, then remove infuser.
Stir in rice malt syrup and leave to cool for 1 hour.
Make watermelon puree by blending fresh watermelon in a blender.
Add watermelon puree to cooled tea, fill with ice, decorate with watermelon slices and stir well.