Asiri Punchihewa

Green Tea and Jasmine Spider with Coriander

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

1.5L Chi herbal water
200ml mirin
200g glucose
100g invert sugar
700ml Dilmah Green Tea with Jasmine Flowers, brewed for 5 minutes

Place the Chi water and mirin in a saucepan and reduce by half.
Now add the glucose and invert sugar and set aside to cool.
When the liquid has cooled down place in a pacojet container and freeze until you want to serve it.
Place the tea in a Espuma bottle and charge with CO2 chargers.

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