Pineap­ple-As­sam agua fresca


Gourmet Traveller (Australia) - - Food -

Fresh pineap­ple juice with lime and As­sam-tea syrup makes for a su­per-re­fresh­ing sum­mer drink, and once happy hour hits, a dash of rum is a wel­come ad­di­tion. If juic­ing the pineap­ple isn’t an op­tion, blend and strain it in­stead, or sub­sti­tute bot­tled juice. 1 litre pineap­ple juice (from about 2 pineap­ples) Juice of 2 limes Pineap­ple and lime slices, to serve AS­SAM-TEA SYRUP 50 gm ra­padura sugar (see note) 50 gm caster sugar 1 tbsp loose-leaf As­sam tea 1 For As­sam-tea syrup, com­bine sug­ars and tea leaves in a heat­proof bowl with 175ml boil­ing wa­ter. Stir to dis­solve sug­ars and leave to cool.

Strain into a large jug (dis­card tea leaves) and re­frig­er­ate to chill (4-5 hours).

2 Add juices to syrup and stir to com­bine. Pour into glasses over plenty of ice and serve gar­nished with pineap­ple and lime slices.

Note Ra­padura sugar is avail­able from select su­per­mar­kets and health-food shops.

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