The Van Gogh
0 made it | 0 reviews
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
Drink
Mocktails/Iced Tea
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Dilmah Silver Jubilee
Ingredients
Tea Jelly- 5g Gelatin, softened
- 375ml Freshly Boiled Water
- 40g Elderflower & Apple Infusion
- 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.
- 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.
Similar Recipes
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: