Dilmah Real High Tea


Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)

30ml ‘POM’(pomegranate) Juice
1 cup caster sugar
I punnet blueberries
1 punnet raspberries
310ml Dilmah Exceptional Berry Sensation
30ml Bundaberg Ginger Beer
1 wedge lime
1 tsp pomegranate kernels to garnish

In a cocktail shaker muddle 5 raspberries, berry syrup & ‘POM’ juice together.
Fill with ice. Add 90ml brewed Dilmah Berry Sensation tea (room temperature) & add a squeeze of lime
Shake until all ingredients are combined and pour into a tall glass. Top with ginger beer and garnish with pomegranate kernels

Berry Sugar Syrup

On a mild heat, combine one cup of brewed Dilmah Berry Sensation tea with sugar and berries. Reduce until syrup is formed. Drain berries before serving.

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