Prepare the ice cubes the day before by dividing the strawberry halves between ice cube trays and fill with water. Freeze.

Combine the Jasmine Green Tea and boiling water in a jug and leave to stand for 5 – 10 minutes.

Meanwhile, toast the cardamom and cinnamon in a hot frying pan for 2 – 3 minutes, until fragrant.

Strain the tea and add the room temperature water, as well as the toasted cardamom and cinnamon. Allow to cool and place in the fridge until cold.

To make the strawberry syrup, place the dried strawberries, water, sugar and vanilla powder in a small saucepan and bring to a boil. Reduce to a simmer and cook, occasionally stirring for 10 minutes or until the strawberries are soft. Remove from heat and allow to cool. Use a stick blender to puree, adding a little extra water if necessary. Keep in the fridge until ready to serve.

To serve, place 2 – 3 tablespoons of strawberry syrup and four strawberry ice cubes in the bottom of each glass. Top with the iced tea and stir to combine.