• ½ pint (3 dl.) jasmin tea; or scented Earl Grey or scented orange pekoe
• ¼ lb. (120 g.) caster sugar

• For four people about ½; lb. (240 g.) of any 3 or 4 of these:
• dark cherries
• raspberries or loganberries
• a few mulberries
• dark grapes or cherries
• strawberries
• a few sliced really sweet dark plums

First make ½ pint (3 dl.) tea at 1½; times ordinary strength and allow to get quite cold.

Grapes and cherries must be stoned and halved and plums stoned and cut up. Pile all the fruit in a large bowl and pour over it the cold tea. Pour in the sugar. Leave to macerate for at least an hour but not all night.

Before serving in individual bowls, lightly mix a little, so that the sugar penetrates everywhere and the juice becomes evenly red: a few raspberries, loganberries or mulberries should always be included in order to colour the juice. Frozen raspberries are quite good for this.