Chilled black cherry, rooibos and citrus vanilla cooler
An original, aromatic drink that blends a bold rooibos infusion with macerated black cherries, fresh orange, vanilla, and a bright touch of lemon. Served thoroughly chilled with a light texture and deep flavor, it is ideal for warm days or as a special non-alcoholic drink.
Ingredients
- 300 g pitted black cherries (fresh or descongeladas)
- 12 g rooibos tea (a granel or en bolsitas)
- 900 ml water (divided)
- 180 ml fresh orange juice (freshly squeezed)
- 30 ml fresh lemon juice (freshly squeezed)
- 50 g cane sugar (ajustar to taste)
- 5 ml vanilla extract (puro)
- 2 g orange zest (solo the parte coloreada)
- 400 g ice (for servir)
- 8 unit thin orange slices (for decorar)
- 8 g mint leaves (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Place 600 ml (2 1/2 cups) water in a small saucepan and heat it until very hot, just before boiling, about 205°F/96°C.
- 2
2. Add the rooibos tea, turn off the heat, and let it steep for 6 minutes. Strain if using loose tea or remove the tea bags.
- 3
3. Into the hot infusion, add the cane sugar, vanilla extract, and orange zest. Stir until the sugar fully dissolves.
- 4
4. Add the pitted black cherries and cook over low heat for 4 minutes, keeping a very gentle simmer at about 195°F/90°C, so the fruit releases flavor without completely breaking down.
- 5
5. Remove from the heat and let it rest for 5 minutes. Then transfer the mixture to a heatproof pitcher.
- 6
6. Add the fresh orange juice, fresh lemon juice, and the remaining 300 ml (1 1/4 cups) water. Mix well.
- 7
7. Blend briefly with an immersion blender or countertop blender for a few seconds to break up some of the cherries without making a fully smooth puree. If you prefer a smoother drink, strain it.
- 8
8. Let it cool at room temperature until it drops below 75°F/24°C, then refrigerate until thoroughly chilled.
- 9
9. To serve, divide the ice among 4 glasses, pour the chilled drink over it, and garnish each glass with thin orange slices and mint leaves.
Chef tips
For deeper flavor, let the drink chill for 1 hour before serving. For a cleaner presentation, strain it twice. Use very ripe cherries for the best color and aroma.
Substitutions
You can substitute the rooibos with a caffeine-free berry herbal tea. Cane sugar can be replaced with the same amount of coconut sugar, though the flavor will be more caramel-like. Orange juice can be swapped for mandarin juice for a sweeter profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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