1/2 C jasmine tea chilled
1 cinnamon stick
1. Skin and remove seeds from longon.
2. Place 5 longon in food processor and puree. Put juice through strainer.
3. Pour juice to cover the remaining longon and freeze to make ice cubes.
4. Fill a champagne glass with longon and pour in Jasmine tea.
5. Garnish with cinnamon stick and mint leaves.