Asiri Punchihewa

Dilmah Green Tea Moroccan Mint Boost

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

800ml water
4 Dilmah Moroccan Mint Green Tea bags
4 cups kale washed, picked and storks removed
3 cups green grapes
2 bananas
2 cups Aroha still apple and pear juice
Mint leaves, picked


Bring the water to the boil, add tea bags and brew for 2 minutes
Remove tea bags and chill.
Purée all remaining ingredients in bar mix to a smooth purée.
Pass purée through a sieve and chill.
Fill glasses with ice to chill.
Fill cocktail shaker 1/3 with ice.
Pour equal quantities of chilled tea and kale puree into the cocktail shaker.
Shake to mix.
Discard ice from the glasses.
3/4 fill glasses with fresh ice.
Pour mixed mocktail into glasses and garnish with mint leaves.

Pairing Note:
The clean flavour of the Moroccan Mint matches perfectly with the Raw Birdseed Disc and the unctuous and earthiness of the Chocolate and Avocado Whip.







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