Iced golden kiwi, lime and white tea fizz with mint and vanilla
A bright and refreshing sparkling drink made with muddled golden kiwi, delicate white tea, fresh lime, a touch of vanilla and mint, finished with sparkling water for an elegant fruity profile.
Ingredients
- 4 units golden kiwi (pelados and chopped)
- 500 ml water (divided for infusión and jarabe)
- 8 g white tea (leaves sueltas or 4 bolsitas)
- 80 g sugar (for jarabe ligero)
- 2 units lime (juice and a poco of zest fina)
- 12 leaves fresh mint (more extra for decorar)
- 5 ml vanilla extract (puro)
- 600 ml sparkling water (well 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. Heat 250 ml water in a small saucepan until very hot but not boiling, about 175°F/80°C. Remove from the heat, add the white tea, and steep for 4 minutes. Strain and cool.
- 2
2. In the same saucepan, combine the remaining 250 ml water with the sugar. Cook over medium heat until the sugar fully dissolves, about 3 to 4 minutes, reaching roughly 195°F/90°C. Remove from the heat, add the vanilla extract, and let it cool.
- 3
3. Place the chopped golden kiwi in a pitcher and gently muddle it to release its juices. Add the lime juice, 1 teaspoon finely grated lime zest, and the mint leaves. Lightly press the mint to release aroma without making it bitter.
- 4
4. Add the cooled white tea infusion and the cooled vanilla syrup to the pitcher. Stir well and chill for 5 minutes so the flavors can come together.
- 5
5. Divide the ice among 4 glasses and pour in the kiwi, lime, mint, white tea, and vanilla mixture until each glass is about two-thirds full.
- 6
6. Top each glass with well-chilled sparkling water, stirring gently to keep the bubbles lively. Garnish with extra mint if desired and serve immediately.
Chef tips
Use ripe golden kiwi for a more floral, less tart flavor. Chill both the tea and syrup before mixing to keep the drink brighter and fizzier.
Substitutions
You can use green kiwi if you prefer a tangier drink. Sugar may be replaced with agave syrup, adjusted to taste for similar sweetness. If you do not have white tea, use a mild green tea infusion instead.
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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