Heat the water in a small saucepan over medium-low heat until hot, but not boiling. Add the tea, remove from the heat and allow to steep for 4 minutes.
Strain the leaves out of the mixture over a bowl, squeezing the leaves/bag to extract the water, then return the tea-infused water to the saucepan, add the sugar and heat, stirring constantly, for a few minutes until the sugar dissolves.
Remove from the heat and allow the tea simple syrup to cool to room temperature. Carefully pour it into a sealable jar (a funnel helps) and store for up to 1 month in the fridge.
For the fruit salad:
Add all the fruit to a large bowl and toss with the lemon juice. Drizzle with 3 tablespoon of the tea simple syrup (or to taste) and scatter with the fresh mint leaves and serve.
It’s best to measure by volume for this, so if you don’t have cup measures, use ¾ of a mug of both water and sugar. As long as they are equal volumes it will work fine.
Also enjoy the tea simply syrup on ice cream, in granita, on pancakes, in cocktails etc…
Use your favourite tea: Earl Grey, rooibos, chamomile, green tea, mint…