Make a large jug of jasmine green tea using boiling water (approx 1 litre). Brew for two minutes or to taste. Remove tea bags, cover to cool then chill in the fridge.

Peel stone fruit and remove any large pips or seeds. Puree fruit with a food processor or blender.  For an extra smooth syrup pour puree through a sieve. 

In a saucepan stir your chosen sweetner (sugar, honey or stevia) in 100ml of hot water until dissolved. Add more water if needed to dissolve all the sweetener.

Let the simple syrup cool then add to the fruit puree, mixing well. Add a squeeze of lemon juice to prevent browning. 

When all ingredients are cool, add one part syrup to 5 parts green tea, stir well and serve over ice. The syrup can be stored in the fridge for up to three days or frozen in ice cube trays.