Cocktail Of Earl Grey Tea and Quince Gel

Recipe by Cristian Gomez and Catalina Venegas from Café Turri, National winners Dilmah Real High Tea Challenge 2013

(serves 4)


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.

Serve chilled.

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