Recipe by Cristian Gomez and Catalina Venegas from Café Turri, National winners Dilmah Real High Tea Challenge 2013
7g Earl Grey Dilmah t-Series
300ml Mineral water
30g Dehydrated apple peeling
100g Quince gel
1 Sparkling (Brut)
Prepare the Earl Grey Dilmah T-series and sweeten it with 40grs of quince gel and let it cool down.
Place 15grs of quince gel in each glass , add the tea (already cooled) up to ¾ of the glass and the dehydrated apple peeling letting it infuse for one minute and add the sparkling up to the top.