Serves 4
- 6 cups water
- 4 bags red zinger tea
- 1 cup superfine sugar
- 2 cups strawberries, hulled and halved (reserve 8 halves for garnish)
- 1 fennel bulb, quartered (reserve the fennel fronds for garnish)
- 1 vanilla bean, split lengthwise
Bring water to a boil. Add the remaining ingredients and stir until the sugar is dissolved. Allow to cool, and then chill in the refrigerator. Strain and discard the solids. Place two strawberry halves on each of four decorative toothpicks. Pour tea in ice-filled tumblers and garnish with the strawberry toothpicks and the reserved fennel fronds.
