Place the pandan leaves in a pan, add the sugar and half a cup of water.

Boil until the sugar is fully dissolved.

Turn off the heat and leave to steep until cool.

Discard the pandan leaves.

Place the tea in a heat-proof container.

In a pan, heat five cups of water until boiling. Turn off the heat and leave for a minute.

Pour one cup of the hot water into the tea, leave for a minute then strain.

Pour the remaining hot water into the container with the tea.

Allow the jasmine tea to steep for four minutes then strain.

Cool the strained tea.

While the tea cools, cut the watermelon into small cubes.

Sweeten the tea with as much or as little pandan-infused sugar syrup as you like.

Drop ice into glasses, half fill with the sweetened tea then top with watermelon cubes.