Prepare the raspberry syrup base. Place 250g of the fresh raspberries in a small saucepan along with the caster sugar, the pinch of sea salt, and 120ml of the cold water. Gently mash the raspberries with the back of a fork to release their juices. Set the pan over a medium heat and bring it to a gentle simmer. You’ll notice the mixture turn a vibrant, almost neon red, and the berries will soften completely — this takes about 5 minutes. Once the sugar has dissolved and the liquid looks glossy, remove it from the heat and let it sit for 10 minutes. The smell at this point is intensely fruity and sweet.

Strain the syrup. Pour the raspberry mixture through a fine-mesh sieve set over a heatproof jug or bowl. Use the back of a spoon to press firmly on the solids, extracting every last drop of that gorgeous syrup. You should be left with about 120ml of a beautifully clear, jewel-toned liquid. Discard the seeds and pulp. This step is crucial for a smooth, elegant finish — no one wants seeds in their teeth.

Steep the tea. Bring the remaining 1.88 litres of water to a rolling boil in a large kettle or saucepan. Pour the boiling water into a large heatproof jug or teapot. Add the tea bags and let them steep for exactly 7 minutes. Don't rush this; the water should turn a deep, rich amber. After 7 minutes, lift the tea bags out — do not squeeze them, as squeezing releases bitter tannins. The tea should smell robust and aromatic, with a slight astringency that will be balanced by the fruit.

Infuse the lemon and mint. While the tea is still hot, use a vegetable peeler to remove three long strips of lemon zest (avoid the white pith, which is bitter). Add the zest strips and the fresh mint leaves directly into the hot tea. Let this steep for another 15 minutes. The kitchen will smell wonderfully fresh and herbaceous. The mint should soften and release its oils, while the lemon zest adds a bright, citrusy note that cuts through the tea’s depth.

Combine and chill. Remove the lemon zest and mint leaves from the tea with a slotted spoon. Pour the raspberry syrup into the tea and stir gently but thoroughly. The colour will shift from amber to a stunning, translucent ruby. Place the jug in the refrigerator and chill for at least 2 hours, or until completely cold. The tea will become clearer as it chills.

Prepare the garnish. While the tea chills, prepare your serving glasses. Slice the zested lemon into thin, elegant rounds. Pick the extra 125g of raspberries, ensuring they are dry and perfect. Fill each glass with large, clear ice cubes — the bigger the cubes, the slower they melt, and the less they dilute your beautiful tea.

Serve with flair. Pour the chilled tea over the ice, filling each glass three-quarters full. Slide a lemon wheel onto the rim of each glass, then drop a small cluster of fresh raspberries and a sprig of mint into the liquid. The raspberries will float, creating a stunning visual. Serve immediately and watch your guests’ eyes light up.