t-DIGESTIVE
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Camille Furminieux
Laurent Loudeac
Silver Jubilee Almond infused Ceylon Pekoe tea is brewed together with New Zealand Manuka honey and shaken with fresh lime and pineapple juice, Orgeat Syrup and Mandarin and Marzipan Pekoe Tea and saffron ice cubes.
- Sub Category Name
Drink
Mocktails/Iced Tea
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Ingredients for Orgeat Syrup- 1kg Caster Sugar
- 90g Almond Powder
- 100g Whole Blanched Almond, crushed
- Orange Flower Water and Rose Water
- 60ml Almond infused Ceylon Pekoe, brewed with New Zealand Manuka Honey
- 30ml Fresh Pineapple Juice
- 15ml Orgeat Syrup
- 10ml Fresh Lime Juice
- Silver Jubilee Mandarin and Marzipan Pekoe Tea and Terrezza Saffron Ice Cubes*
Methods and Directions
Orgeat Syrup- Put the sugar in a pan, add the almond powder and the whole almond and bring to a boil. Rest for 12 hours. The following day, filter your syrup and add a drop of Orange flower water and Rose water to it.
- Into a shaker full of tea and saffron ice cubes, add the lime and pineapple juices, the Orgeat syrup and the infused Almond Pekoe Tea with Manuka honey. Shake well. Garnish the rim of a digestive glass with saffron infused sugar, add one cube of tea and saffron ice into it and strain the shaken contents into the glass. Serve chilled.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 03/05/2024
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