Melon and Peaches in Jasmine Tea Syrup

• 3 oz / 85 g sugar
• 7 fl oz / 200

Boil the sugar and water together to make a syrup, and pour it over the jasmine tea leaves. Peel the peaches with a very sharp knife, and slice them into a glass bowl. Cut the melon in half, remove the seeds and scoop the flesh out in small balls or chunks, ensuring that the juice is not lost but caught in the glass bowl. When the tea syrup is cool and well infused, strain it over the fruit, ad