1 tablespoon Scarlet Spice tea leaves
¾ cup caster sugar
1 heaped tablespoon gelatine
2 tablespoons lemon juice
½ rock melon, peeled and chopped into 2cm cubes
Small handful of frozen raspberries
Brew tea in 500ml boiling water for 10 minutes, then strain. Add sugar and stir to dissolve.
Meanwhile, sprinkle gelatine over dash of boiling water in a wide bowl. Allow to sit a few minutes, then stir until dissolved. If lumps remain, reheat and stir again (hold bowl over steaming water or zap in the microwave).
Add dissolved gelatine and lemon juice to brewed tea and stir.
Divide fruit amongst glasses or jelly moulds. Pour jelly over fruit, to fill.
Refrigerate for 3 hours or until set.