The Van Gogh

The Van Gogh
The Van Gogh

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Felicity Goodchild
Althea Montano

Dilmah’s Elderflower & Apple Infusion combined with fresh lemon, muddled apple and tea-infused cubes of ice, all topped with crumbled tea jelly.

  • Sub Category Name
    Mocktails/Iced Tea
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015
    Dilmah Silver Jubilee


Tea Jelly
  • 5g Gelatin, softened
  • 375ml Freshly Boiled Water
  • 40g Elderflower & Apple Infusion
Tea Ice Cubes
  • 20g Fresh Apples, diced
  • 100ml Brewed Elderflower & Apple Infusion
  • 1/2 Apple, muddled
  • 60ml Elderflower & Apple Infusion (Silver Jubilee Tea Range)
  • 15ml Lemon Juice
  • 15ml Sugar Syrup
  • Tea Ice Cubes
  • Tea Jelly

Methods and Directions

Tea Jelly
  • Brew the tea in boiled water for 5 minutes.
  • Strain and stir in the gelatin slowly.
  • Place into a container and refrigerate until needed.
Tea Ice Cubes
  • In ½ sphere moulds, place a few diced apple pieces and then fill to the top with the brewed tea.
  • Place in the freezer until needed.
  • In a cocktail shaker place the muddled apple, lemon juice, sugar syrup and the tea and shake well.
  • Place the tea ice cubes in the bottom of a glass and double strain the shaken liquid over the cubes.
  • Garnish with apple slices and crumbled jelly and serve.

ALL RIGHTS RESERVED © 2023 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 30/09/2023