Steep the tea bags or loose tea in a measuring jug in the just-boiled water for 1 minute, adding the sugar and stirring until dissolved. Remove the tea bags, or strain to remove the loose tea, then add the cold water.

Taste the tea for strength, adding a touch more cold water if it’s too strong then put it in the refrigerator to chill further for 30 minutes. (If you can’t wait, add a few ice cubes to speed up the chilling process).

Serve in vintage teacups. For a bit of extra colour, put a couple of berries into each cup before pouring, if liked.

For the alcoholic version, simply half-fill the cup with tea, then top up with an equal measure of bubbly.

PREP: 5 minutes, plus steeping and cooling
SERVES: 5 without alcohol and 10 with