This recipe can be prepared a few days ahead as the flavours get even better. It will keep for up to one week.
Tip the fruits and 700ml/11⁄4
pints cold water into a large
saucepan. Add the honey and
vanilla, scraping the seeds
from the pod into the pan.
Bring to the boil. Stir well, lower
the heat and simmer for 10
minutes until slightly syrupy.
Take the pan off the heat
and stir in the tea bag. Leave
to infuse for 10 minutes.
Discard the tea bag and
vanilla pod, tip the fruits and
liquid into a non-metallic bowl
and pour over the lemon juice.
Stir, then leave to cool. Cover
and chill until ready to serve.