Step 1

Line the base and 2 long sides of a 1L (4-cup capacity) loaf pan with plastic wrap, allowing the sides to overhang. Pour the tea into a large bowl. Place the gelatine and water in a heatproof jug and whisk until the gelatine dissolves. Stir the gelatine mixture into the tea. Pour into the lined pan. Place in the fridge for 4 hours or overnight, or until firm.

Step 2

Drain the lychees, reserving the syrup. Place the lychees in a bowl. Use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel the rind from the lime. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice half the lime.

Step 3

Place the reserved syrup, lime rind, lime juice, ginger and sugar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-high. Cook for 8 minutes or until the syrup thickens. Set aside to cool. Pour over the lychees. Cover with plastic wrap and place in the fridge to chill.

Step 4

Turn the jelly onto a clean work surface and remove the plastic wrap. Cut into slices and divide among serving plates. Top with the lychee mixture and mint leaves to serve.