from Tea Cuisine by Joanna Pruess With John Harney
Ingredients:
2 teaspoons jasmine tea leaves
½ cup sugar
Grated zest of 1 lime
Juice of 1 lime
4 kiwi peeled and sliced
1 ripe honeydew (5 pounds) flesh scooped into little balls or cut into small dice
12 ounces green grapes, stemmed, and cut in half
Sprigs of fresh mint for garnish
Directions:

Bring 1/3 […]