Iced Black Grape, Ume Plum, and Smoked White Tea Fizz
An original, elegant drink made with fresh black grape juice, the salty-fruity lift of ume plum, lightly smoked white tea, and sparkling mineral water. It balances sweet, tart, and mineral notes, making it ideal for warm days or as a special non-alcoholic drink.
Ingredients
- 300 g seedless black grapes (lavadas; reservar algunas for decorar)
- 2 unit pickled ume plums (boneless if possible)
- 8 g smoked white tea (a granel or en hebras)
- 250 ml water (for infusionar the té)
- 30 ml light honey (ajustar to taste)
- 30 ml lemon juice (freshly squeezed)
- 500 ml chilled sparkling mineral water (añadir al final)
- 400 g ice (for servir)
- 8 g mint leaves (for decorar and perfumar)
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 the water in a small saucepan and heat it until very hot but not boiling, about 175°F/80°C. Remove from the heat, add the smoked white tea, and steep for 4 minutes. Strain and cool completely.
- 2
2. Blend the black grapes with the ume plums, honey, and lemon juice until smooth.
- 3
3. Strain the grape mixture through a fine sieve to remove the skins and create a smoother base. Press well to extract all the juice.
- 4
4. In a pitcher, combine the strained grape base with the cooled smoked white tea. Taste and adjust with a little more honey if you want a sweeter profile.
- 5
5. Fill 4 glasses with ice. Divide the grape-tea mixture among the glasses, filling each about two-thirds full.
- 6
6. Top each glass with chilled sparkling mineral water and stir gently so the fizz stays lively.
- 7
7. Garnish with the mint leaves and the reserved black grapes. Serve immediately, very cold.
Chef tips
If you cannot find smoked white tea, use regular white tea and add a very small strip of toasted lemon peel for extra aromatic complexity. Chill all components well before mixing to preserve the bubbles.
Substitutions
You can replace the honey with agave syrup for a vegan version. If ume plums are unavailable, use 1 tbsp/15 ml/0.5 fl oz umeboshi brine and reduce some of the lemon juice to keep the balance.
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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