Silver Jubilee Almond Infused Ceylon Pekoe Digestive
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- Sub Category Name
Drink
Cocktails
- Recipe Source Name
Dilmah Silver Jubilee
Ingredients
- 60ml Dilmah Silver Jubilee Almond infused Ceylon Pekoe with New Zealand Manuka honey
- 30ml Fresh Pineapple Juice
- 15ml Homemade Orgeat Syrup
- 1ml Fresh Lime Juice
- Silver Jubilee Mandarin & Marzipan Pekoe tea Ice cubes
- 1kg Caster Sugar
- 90g Almond powder
- 100g Whole Blanched Almond
- 6tsp Mandarin and Marzipan
- 700ml Water
- 1 thread Saffron
Methods and Directions
- In a shaker full of ice, add the lime, the pineapple juice, the orgeat syrup and the infused Almond Pekoe tea with Manuka honey. Shake well.
- Strain in a digestive glass garnish with a rim of saffron sugar and 1 Ice cube of Mandarin & Marzipan Pekoe tea with Terrezza Saffron (100% New Zealand Saffron).
- Infuse 6 spoon of Mandarin & Marzipan tea and 700ml of water for 4 mins.
- Strain into the ice tray and add 1 saffron thread by ice cube. Let it set in the freezer for 8 hours.
- Put the sugar in a pan, add the almond powder, the whole almond already crushed and bring to boil
- Rest for 12 hours. The following day, filter your syrup and add a drop of orange flower water and rose water.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/12/2024
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