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Lychee Oolong Tea Punch

Lychee Oolong Tea Punch

Brought to you by: OcadoLife
    1 serving

Prep time:

Cook time:

Serves: 1

Power up a party with this Lychee Oolong Tea Punch from Australian chef Rosheen Kaul. To make a sugar syrup, dissolve 2 parts white sugar in 1 part water in a pan on the hob then cool. For a crowd, just scale up all the amounts and serve in a jug with lots of fruit and ice. You could make it to accompany a Chinese feast – try Rosheen’s Black Bean and Garlic Chicken Stir-Fry and her Spinach and Prawn Spring Rolls.
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  • 1 oolong tea bag
  • 2 slices of lemon
  • 150ml lychee juice drink
  • 100ml sugar syrup
  • 35ml lychee liqueur or vodka (optional)
  • 50ml sparkling water, to taste


Step 1

Steep the tea bag in 150ml just-boiled water for 3-5 mins to make a strong tea. Set aside to cool to room temperature.

Step 2

Add ice to a tall glass, along with along with the lemon slices. Add the lychee juice, sugar syrup, cooled tea and liqueur or vodka, if using. Stir, then top up with sparkling water.

Tips or serving suggestions

Cooling time: cool to room temperature

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