TEA LOUNGE BY DILMAH STRAW­BERRY SOUR

The Herald on Sunday - Sunday Herald Life - - Food & Drink -

50 ml Pink gin of choice; we use Beefeater

50 ml Dilmah Mango & Straw­berry tea, chilled (rec­om­mended prepa­ra­tion be­low)

35 ml fresh-squeezed lemon juice

12.5 ml straw­berry syrup 1 egg white (op­tional)

Tools: Shaker, strainer Glass: Dou­ble Old­Fash­ioned Gar­nish: Two straw­ber­ries

To make the tea: Steep one bag of Dilmah Mango and Straw­berry tea in 200ml hot but not boil­ing wa­ter for five min­utes. Al­low to come to room tem­per­a­ture then chill. Iced tea keeps in a sealed, re­frig­er­ated con­tainer for two days.

To make the Straw­berry Sour:

If you are us­ing egg white, com­bine egg white and lemon juice in shaker and shake for ten sec­onds with­out ice.

Add ice and the re­main­der of the in­gre­di­ents, shake for about 15 sec­onds, and the strain into an Dou­ble Old-Fash­ioned glass over ice.

If not us­ing egg white, com­bine all the in­gre­di­ents in a shaker, shake for 20 sec­onds and strain into an Dou­ble Old-Fash­ioned glass over ice. Add fresh straw­ber­ries and en­joy!

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