Dilmah Seven Star Tea


Drink : Mocktails/Iced Tea



Cold Brew Tea Soda
  • 1L spring water at room temperature
  • 5 tsp Dilmah t-Series Sencha with Lemongrass and Peppermint
Verbena Syrup
  • 1 teabag Dilmah Exceptional Natural Lemon Verbena
  • ½ cup boiling water
  • ½ cup castor sugar
Cucumber Juice
  • 225g strained cucumber purée
  • 2 tsp yuzu juice
  • 2 flakes Murray River salt

MethodCold Brew Tea Soda

  • Add tea to water and allow to brew in the fridge for 10 hours.
  • Strain tea and pour into a soda Siphon. Charge the Siphon with CO2 gas and keep cold.
Verbena Syrup
  •  Make a strong infusion by steeping teabag in water for 5 minutes.
  • Add sugar and stir to dissolve. Allow to cool.
Cucumber Juice 
  • Stir to dissolve.
Verbena and Cucumber Sorbet 
  • Add syrup to juice and mix.
  • Pour into cryonitro bowl and pour in a good amount of liquid nitrogen to start as you begin to cool the cucumber liquid while gently whisking at first, then more and more vigorously as it starts to thicken.
  • Freeze.
To Serve 
  • Place a scoop of sorbet into a champagne glass and top up with Sencha soda.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas
  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Natural Lemon Verbena

Created by : Benjamin Mardle