SENCHA REFRESHER
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Katy Brown
Benjamin Mardle
- Sub Category Name
Drink
Mocktails/Iced Tea
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Cold Brew Tea Soda- 1L spring water at room temperature
- 5 tsp Dilmah t-Series Sencha with Lemongrass and Peppermint
- 1 teabag Dilmah Exceptional Natural Lemon Verbena
- ½ cup boiling water
- ½ cup castor sugar
- 225g strained cucumber purée
- 2 tsp yuzu juice
- 2 flakes Murray River salt
Methods and Directions
Cold 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.
- Make a strong infusion by steeping teabag in water for 5 minutes.
- Add sugar and stir to dissolve. Allow to cool.
- Stir to dissolve.
- 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.
- Place a scoop of sorbet into a champagne glass and top up with Sencha soda.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 04/05/2024
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