Summer fruit tea fizz
Serves: 8
Prep time: 10 minsTotal time: 
Recipe by Rebecca Dunphy. / Recipe photograph by John Cullen.
Summer fruit tea fizz
Make a tasty syrup from a fruit tea bag and mix with Prosecco for a delicious summer punch
Serves: 8
Prep time: 10 minsTotal time: 
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Sainsbury's magazine
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
For the summer fruit tea syrup
- 1 x tea bag of Taste the Difference summer fruit tea
- 1 vanilla pod, split lengthways, seeds scraped out
- 100g caster sugar
To serve
- 100ml cassis or Chambord
- a large handful of summer berries
- 1 orange, sliced into half moons
- 1 x 750ml bottle Prosecco
Step by step
Get ahead
Make the syrup up to 2 days ahead; cool, cover and chill in the fridge until serving.
- First make the syrup. Put the tea bag in a measuring jug; fill with 125ml boiled water. Brew for 2 minutes; discard the tea bag. Pour the tea into a pan, add the vanilla pod and seeds; bring to the boil. Add the sugar, stirring until dissolved. Remove from the heat and leave to cool. Cover and chill for at least 4 hours, or overnight.
- To serve, pour 50ml of the summer fruit syrup (the rest will keep well) and the cassis or Chambord into a pitcher or punch bowl, stir; add the mixed berries, sliced oranges and ice. Top up with Prosecco, stir and serve.
