Asiri Punchihewa

Peach Halia Cooler

Recipe by Suzana Usulddin & Junvy Rigor De La Torre of The Datai Langkawi (Gold Winner – RHT Malaysia 2014)

90ml Dilmah Peach Tea
90ml Ceylon Ginger Tea
400ml natural spring water
90ml apple juice
15ml grenadine syrup
4 demi tasse spoons raw sugar

Brew 8gms each of the teas in 400ml water for 3 minutes and strain. Stir. Pour apple juice, grenadine syrup, raw sugar and set aside. Follow it up with mixing the Dilmah teas. Add around 8 cubes of ice. Shake using a cocktail shaker. Serve chilled in a champagne flute.

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