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07/13/15

Silver Jubilee Almond infused Ceylon Pekoe Digestive

Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015

Ingredients:
60ml of Almond infused Ceylon Pekoe with New Zealand Manuka honey
30ml of fresh pineapple juice
15ml of homemade orgeat syrup
10ml of fresh lime juice
Silver Jubilee Mandarin & Marzipan Pekoe tea Ice cubes:

Orgeat Syrup:
1kg of caster sugar
90g of almond powder
100g of whole blanched almond
Infuse 6 spoon of Mandarin and Marzipan tea and 700ml of water for 4mins. Strain into the ice tray and add 1 saffron thread by ice cube. Let it set in the freezer for 8 hours.

Orgeat Syrup:
Put the sugar in a pan, add the almond powder, the whole almond already crushed and bring to boil. 25
Rest for 12 hours. The following day, filter your syrup and add a drop of orange flower water and rose water.

Mocktail:
In a shaker full of ice, add the lime, the pineapple juice, the orgeat syrup and the infused Almond Pekoe tea with Manuka honey. Shake well.

Strain in a digestive glass garnish with a rim of saffron sugar and 1 Ice cube of Mandarin & Marzipan Pekoe tea with Terrezza Saffron (100% New Zealand Saffron).

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