Drink : Mocktails/Iced Tea
THE BEGINNING
Ingredients
- 30ml homemade Pandan syrup
- 120ml Dilmah Green Tea with Jasmine Flowers
Pandan Syrup
- 30g Pandan leaves
- 100ml water
- 200ml fine white sugar
Jasmine Green Tea
- 4g Dilmah Green Tea with Jasmine Flowers
- 220ml spring water
Method
- Measure in all ingredients into a Perlini (pressurized carbonating cocktail shaker). Add ice and seal Perlini.
- Charge with carbon dioxide. Shake hard to ensure a thorough infusion of carbonation and cold temperature.
- Rest for 30 seconds. Release seal and pour into vintage wine glasses.
Pandan Syrup
- Measure Pandan leaves and water into vacuum bags and seal. Cook in sous-vide for 2 hours at 52°C. Strain mixture and stir in sugar.
Jasmine Green Tea
- Brew Dilmah Green Tea with Jasmine Flowers loose leaf tea in spring water just off the boil, for 3 minutes.
- Allow to cool overnight
The range of Dilmah Tea used
- Dilmah t-Series Designer Gourmet Teas
The variety of Dilmah Tea used in the recipe
- t-Series Green Tea with Jasmine Flowers
Created by : Anne Cheng