Recipe by Reinolf Moessl & Wilai Tangprasertsuk of Shangri-La Hotel Bangkok – Gold winner Dilmah Real High Tea Challenge Thailand


120ml Dilmah Blueberry and Pomegranate Tea

45ml Blue Grenadine Syrup

45ml lemon juice

30ml sugar syrup

Ice cubes

Blueberries for garnish

Lemon for garnish


Pour the Blue Grenadine, lemon juice and sugar syrup into a shaker with some ice cubes and shake well.

Once chilled, pour into a hurricane glass with ice and pour until the glass is half full.

Take the chilled Blueberry and Pomegranate tea and fill the remaining half of the glass.

Garnish with blueberries and a slice of lemon.


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