Asiri Punchihewa

Limonada Lúcia-Lima

Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014 

Makes 5

1 litre spring water
15 g Dilmah Ceylon Young Hyson Green Tea
2 g Portuguese Lúcia-Lima leaves
50 ml fresh squeezed lemon
50 ml sugar syrup 1/1

Warm water until 80ºC and add the tea and the leaves, and let it cool down overnight;
Fine strain;
In a Portuguese traditional clay jug add all ingredients and stir with ice;
Strain into a small elixir glass filled with ice.

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