Asiri Punchihewa

Sencha Refresher

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

Cold Brew Tea Soda:
1 Litre room temperature Antipodes water
5 tsp Dilmah t-Series Sencha with Lemongrass and Peppermint

Verbena Syrup:
1 teabag Dilmah Exceptional Lemon Verbena infusion
½ cup boiling water
½ cup caster sugar

Cucumber Juice:
225 gms strained cucumber Purée
2 tsps yuzu juice
2 flakes Murray River salt

Cold Brew Tea Soda:
Add tea to water and allow to brew in the fridge for 10 hours.
Strain tea and pour into a Soda Siphon. Charge the Siphon with Co2 gas and keep cold.

Verbena Syrup:
Make a strong infusion by steeping teabag in water for 5 minutes.
Add sugar and stir to dissolve. Allow to cool.

Cucumber Juice:
Stir to dissolve.

Verbena and Cucumber Sorbet:
Add syrup to juice and mix.
Pour into cryonitro bowl and pour in a good amount of liquid nitrogen to start as you begin to cool the
cucumber liquid while gently whisking at first then more and more vigorously as it starts to thicken and
Place a scoop of sorbet into a champagne glass and top with Sencha soda.

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