Cha Houy Teuk

Method

Bring water to a boil and pour over jasmine tea leaves, steeping for 3-4 minutes until fragrant. Strain the tea and stir in palm sugar until completely dissolved, then allow to cool to room temperature. Add the fresh lime juice and a pinch of salt to balance the flavours. Pour the sweetened tea over ice cubes in serving glasses, stirring well to chill thoroughly. Serve immediately whilst ice cold, adjusting the sweetness and lime to taste.