Asiri Punchihewa
09/30/14

Iced Green Tea with Jasmine Petals with Chamomile Flowers and Persimmon and Cardamom Pearls

Recipe by Katy Brown & Benjamin Mardle of  Euro Bar & Restaurant  – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand

Chamomile Ice Cubes:
500 ml boiling water
2 tsp Dilmah t-Series Pure Chamomile Flowers
Extra Chamomile flowers for garnish

Iced Tea: 
4 Dilmah Green Tea with Jasmine Petals tea bags
880 ml Antipodes water at room temperature
J. Friend Blue Borage honey dissolved with a little hot water

Persimmon Pearls:
1 kg persimmons
1 cardamom pod
150 ml apple juice

Method:

Chamomile Ice Cubes:
Infuse 2 tsps of Chamomile flowers with boiling water for 2 minutes for a mild infusion.
Allow to cool.
Place a few flowers in each compartment of an ice cube tray
Pour over infusion and freeze.

Iced Tea: 
Add tea to water and allow to brew in the fridge for 10 hours. Strain.

Persimmon Pearls:
Purée persimmons and cardamom and strain through a fine sieve.
Add 3.2 gms of Algin per 500ml liquid and blend to dissolve and combine.
Pour into a piping bag and leave to hang in fridge for 2 hours to allow any air to dissipate.
Make Calcic bath.
Dissolve 6.4 gms of Calcic in 1Litre cold water.
Cut off the tip of the piping bag and dribble the purée into the Calcic bath. The drops will form small beads.
Once set, remove them from the bath to avoid hardening.
Build the drink.
Place ice cubes in a stemless wine glass. Pour over 100ml cold brew tea. Add ½ tsp of honey syrup and
stir. Garnish with persimmon pearls.

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