Chilled Blueberry, Coconut and Lemon Oolong Mint Fizz
An original, refreshing and aromatic drink that combines a quick blueberry syrup with chilled oolong tea, coconut water, fresh lemon, mint, and a splash of sparkling water for a lively, elegant finish.
Ingredients
- 180 g fresh or frozen blueberries (for the jarabe)
- 120 ml water (for the jarabe)
- 50 g sugar (ajustar to taste)
- 8 g oolong tea (2 tsp por cup, en hebras or 4 g por 240 ml)
- 480 ml hot water (for infusionar the té)
- 360 ml coconut water (well cold)
- 80 ml fresh lemon juice (freshly squeezed)
- 2 g lemon zest (solo the parte amarilla)
- 12 g fresh mint (more extra for decorar)
- 480 ml sparkling water (muy cold)
- 400 g ice (for servir)
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. Brew the oolong tea: heat 480 ml water to 185 °F / 85 °C. Add the oolong tea and steep for 3 minutes. Strain and cool completely.
- 2
2. In a small saucepan, combine the blueberries, 120 ml water, and sugar. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the berries burst and a light syrup forms. If it reaches a lively simmer, keep the mixture around 200 °F / 93 °C.
- 3
3. Remove the syrup from the heat, add the lemon zest, and let it sit for 5 minutes. Then strain, pressing gently on the fruit to extract the liquid. Cool the syrup completely.
- 4
4. In a large pitcher, combine the chilled oolong tea, blueberry syrup, coconut water, and fresh lemon juice.
- 5
5. Lightly clap the fresh mint between your hands to release its aroma and add it to the pitcher. Stir for 15 to 20 seconds to perfume the drink.
- 6
6. Fill 4 glasses with ice. Divide the blueberry, coconut, and tea mixture among the glasses, leaving some room at the top.
- 7
7. Top each glass with very cold sparkling water and stir gently once. Garnish with extra mint and serve immediately.
Chef tips
For a more intense chill, place the glasses in the refrigerator for 10 minutes before serving. If you prefer a cleaner texture, strain the final mixture a second time before adding the ice.
Substitutions
You can substitute the sugar with the same amount of coconut sugar, though the flavor will be more toasted. Oolong tea can be replaced with white tea for a more delicate profile. Lemon can be swapped for lime if you want a sharper acidity.
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 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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