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Iced Jasmine Green Tea with Lychee & Basil Seeds (Sparkling)

By • Updated September 2026
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This sparkling jasmine iced tea combines the delicate floral notes of cold-brewed jasmine green tea with sweet lychee syrup, jelly-like basil seeds, and a fizzy finish of sparkling water. It's the sort of drink that makes a warm September afternoon feel like a proper occasion—elegant enough for a garden party, refreshing enough for a post-work collapse in the sun. The secret to the silky texture and proper chill? A good cocktail shaker. Shaking cold-brewed tea with ice not only chills it fast but also aerates the liquid, creating a frothy, almost creamy mouthfeel that you simply can't achieve by stirring.

Unlike traditional iced tea, which can turn bitter when brewed hot and cooled, this recipe uses a gentle overnight cold brew to preserve the jasmine's sweetness and avoid any harsh tannins. The basil seeds (also called sabja or tukmaria) swell into translucent, tapioca-like pearls that add a fun, bubble-tea texture. Top with sparkling water just before serving to keep the fizz lively, and you've got a drink that looks as good as it tastes—perfect for late-summer entertaining or simply treating yourself on a sunny afternoon.

Iced Jasmine Green Tea with Lychee & Basil Seeds (Sparkling)
Prep Time10 mins
Cook Time0 mins
Servings2 large glasses
DifficultyEasy

Ingredients

  • 1½ tbsp Jasmine Green Tea (loose leaf or pearls)
  • 500 ml cold filtered water (for cold brewing)
  • 2 tbsp Basil Seeds (sabja/tukmaria)
  • 150 ml water (for soaking seeds)
  • 3 tbsp Lychee Syrup (tinned lychee syrup or homemade)
  • Ice cubes (for shaking)
  • 200 ml Sparkling Water (chilled)
  • Fresh Mint Sprigs (optional, for garnish)
  • Tinned Lychee Fruits (optional, 2-4 whole lychees for serving)
Nutrition per serving:
Calories: 78
Fat: 0.3g
Sugar: 18g
Protein: 0.8g

Instructions

1
Cold-Brew: Place the jasmine green tea leaves in a jug or bottle, pour over 500 ml cold filtered water, and refrigerate for 6–8 hours (or overnight). This gentle method extracts the jasmine's floral sweetness without any bitterness.
2
Soak Seeds: While the tea brews, soak the basil seeds in 150 ml water for 10–15 minutes. They'll swell and develop a jelly-like coating. Drain and set aside.
3
Strain Tea: Once the tea has finished brewing, strain it through a fine sieve to remove the leaves. You should have about 450 ml clear, pale-gold jasmine tea.
4
Shake: Add 200 ml of the cold-brewed jasmine tea and the lychee syrup to a cocktail shaker filled with ice. Seal and shake vigorously for 15–20 seconds until the shaker is frosty and the tea is frothy. This step chills, dilutes slightly, and aerates the drink—key for that silky, café-style texture.
5
Assemble: Divide the soaked basil seeds between two tall glasses. Strain the shaken tea over the seeds, leaving room at the top.
6
Top & Serve: Top each glass with 100 ml chilled sparkling water, stir gently, and garnish with fresh mint and tinned lychee fruits if using. Serve immediately while the fizz is lively. Store any leftover cold-brewed tea (unshaken) in the fridge for up to 3 days; shake and top with sparkling water as needed.

🫖 Equipment You'll Need

A good cocktail shaker is essential for this recipe because it does far more than just mix ingredients—it aerates the cold-brewed tea, creating a frothy, silky mouthfeel and rapidly chilling the drink without over-dilution. The vigorous shaking action emulsifies the lychee syrup and tea, giving you a café-quality finish that stirring simply can't match, especially when you're working with delicate, floral jasmine notes that deserve a smooth, elegant texture.

See our cocktail shaker picks →

Expert Tip: No Basil Seeds?

If you can't find basil seeds, swap in soaked chia seeds (they'll be less jelly-like but equally fun) or skip the seeds altogether and add a few cubes of jasmine tea ice to keep the drink from diluting as it sits.

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