Jasmine Green Iced Tea with Rose and Strawberry Syrup and Strawberry Ice Cubes – The Source Bulk Foods
Jasmine Green Iced Tea with Rose and Strawberry Syrup and Strawberry Ice Cubes https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/04/Strawberry-Rose-and-Jasmine-Ice-Tea-scaled.jpg Dairy-Free, Gluten Friendly, Vegan Friendly, Lunch, Snacks Tea 16 strawberries, trimmed & halved Water to fill ice cube tray 4 tbs Jasmine Green Tea with Rose 1L boiling water 1L room temperature water 10 cardamom pods 1 organic cinnamon quill Strawberry Syrup 200g organic dried strawberries 500mL water 6 tbs organic raw sugar 1/2 tsp organic vanilla bean powder Prepare the ice cubes the day before by dividing the strawberry halves between ice cube trays and filling with water. Freeze. Combine the Jasmine Green Tea and boiling water in a jug and leave to stand for 5-10 minutes. Meanwhile, toast the cardamom and cinnamon in a hot frying pan for 2-3 minutes, until fragrant. Strain the tea and add the room temperature water, as well as the toasted cardamom and cinnamon. Allow to cool and place in the fridge until cold. To make the strawberry syrup, place the dried strawberries, 500mL water, sugar and vanilla powder in a small saucepan and bring to the boil. Reduce to simmer and cook, occasionally stirring for 10 minutes or until the strawberries are soft. Remove from heat and allow to cool. Use a stick blender to puree, adding a little extra water if necessary. Keep in the fridge until ready to serve. To serve, place 2-3 tablespoons strawberry syrup and four strawberry ice cubes in the bottom of each glass. Top with the iced tea and stir to combine. Serve. PT15 minutes M
  • Order Online

Jasmine Green Iced Tea with Rose and Strawberry Syrup and Strawberry Ice Cubes

Strawberry Rose and Jasmine Ice Tea DOWNLOAD RECIPE

Jasmine Green Iced Tea with Rose and Strawberry Syrup and Strawberry Ice Cubes

INGREDIENTS

Tea

16 strawberries, trimmed & halved
Water to fill ice cube tray
4 tbs Jasmine Green Tea with Rose
1L boiling water
1L room temperature water
10 cardamom pods
1 organic cinnamon quill

Strawberry Syrup

200g organic dried strawberries
500mL water
6 tbs organic raw sugar
1/2 tsp organic vanilla bean powder

TIME

15 minutes Minutes

SERVES

21 Glasses

DIFFICULTY
METHOD

Prepare the ice cubes the day before by dividing the strawberry halves between ice cube trays and filling with water. Freeze.

1

Combine the Jasmine Green Tea and boiling water in a jug and leave to stand for 5-10 minutes. Meanwhile, toast the cardamom and cinnamon in a hot frying pan for 2-3 minutes, until fragrant. Strain the tea and add the room temperature water, as well as the toasted cardamom and cinnamon. Allow to cool and place in the fridge until cold.

2

To make the strawberry syrup, place the dried strawberries, 500mL water, sugar and vanilla powder in a small saucepan and bring to the boil. Reduce to simmer and cook, occasionally stirring for 10 minutes or until the strawberries are soft. Remove from heat and allow to cool. Use a stick blender to puree, adding a little extra water if necessary. Keep in the fridge until ready to serve.

3

To serve, place 2-3 tablespoons strawberry syrup and four strawberry ice cubes in the bottom of each glass. Top with the iced tea and stir to combine. Serve.

4

Lunch

WHERE TO

FROM HERE?

Sign up to our newsletter

For specials & promos!