Recipe by Perri Saunderson & Kate Sekulla of J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand
4 Dilmah Moroccan Mint Green Tea bags
4 cups kale washed, picked and storks removed
3 cups green grapes
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.
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.