To make the tea:

Using green-tea-with-mint teabags, prepare the tea to your preferred strength and allow to cool. Fill tall glasses halfway with the tea and top with Bitter Lemon (or sparkling mineral water) and crushed ice. Using a vegetable peeler, make cucumber ribbons to garnish.

To make the jelly:

Place 4 green peppers, seeds and inside membranes removed, into a blender and liquidise. Strain the liquid through a wet, fine cheese cloth – the liquid will seep through slowly.

Place 1 cup of the pepper juice into a saucepan, heat slightly and add a little sugar to sweeten. Then, for every 250ml (1 cup) of liquid, add 15ml (1T) gelatin and dissolve while still warm.

Pour into a small container lined with clingfilm and place in the refrigerator until set. Remove with the clingfilm from the container and use a small cutter to press out jellies.

Serve topped with thinly sliced cucumber ribbons.

Cook’s tip: For a cocktail, add a tot of gin or vodka to the tea.