-
Place tea leaves in a small bowl and
add 300 ml boiling water.
-
Leave to steep for 5 minutes.
-
Strain through a sieve into a
saucepan.
-
Stir in sherry and sugar.
-
Using a vegetable peeler, pare zest
from lime and add to pan.
-
Squeeze juice from lime and add juice
to pan.
-
Bring to the boil, reduce heat and
simmer for 5 minutes.
-
Leave to cool, then discard lime zest.
-
Peel and thinly slice kiwi fruit.
-
Peel, halve and stone lychees.
-
Peel melon and slice thinly.
-
Arrange prepared fruits and grapes in
small clusters on serving plates.
-
Spoon cooled tea syrup over fruit,
decorate and serve.
