Sparkling Pink Guava, Lime and Roasted Green Tea Cooler with Lemon Verbena
An original, refreshing drink made with pink guava puree, a quick lime and lemon verbena syrup, chilled roasted green tea, and sparkling water for a light aromatic finish.
Ingredients
- 300 g ripe pink guava (pelada and without semillas si es necesario)
- 500 ml water (divided for té and jarabe)
- 8 g roasted green tea (tipo hojicha or similar)
- 70 g sugar (for the jarabe)
- 2 piece lime (zest fina of 1 lima and 80 ml or 1/3 cup of juice en total)
- 6 g fresh lemon verbena (leaves lightly compactadas)
- 1 g fine salt (realza the sabor)
- 600 ml chilled sparkling water (for completar)
- 400 g ice (for servir)
- 8 piece thin lime slices (for decorar)
- 8 piece small lemon verbena 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. Bring 300 ml water to 185°F/85°C in a small saucepan. Turn off the heat, add the roasted green tea, and steep for 4 minutes. Strain and cool completely.
- 2
2. In the same saucepan, combine 200 ml water, sugar, finely grated zest of 1 lime, lime juice, and the fresh lemon verbena. Heat over medium until the liquid reaches 195°F/90°C and the sugar dissolves, about 3 to 4 minutes. Remove from the heat, let sit for 5 minutes, and strain the syrup.
- 3
3. Place the pink guava in a blender with the salt and 120 ml of the cold tea. Blend until very smooth. For a silkier texture, strain the mixture through a fine sieve.
- 4
4. In a large pitcher, combine the guava puree, the remaining cold tea, and all of the lime-lemon verbena syrup. Stir well until fully mixed.
- 5
5. Fill 4 glasses with ice. Divide the guava mixture among the glasses, filling them about two-thirds full.
- 6
6. Top each glass with chilled sparkling water and stir gently once to keep the bubbles lively.
- 7
7. Garnish with the thin lime slices and small lemon verbena leaves. Serve immediately.
- 8
8. If you want the drink extra cold without too much dilution, chill the pitcher in the refrigerator at 39°F/4°C for 10 minutes before serving.
Chef tips
Use very ripe, fragrant guavas for the best color and flavor. If the fruit is especially sweet, reduce the sugar to 50 g. For a brighter profile, add a little extra lime zest to the syrup.
Substitutions
You can replace lemon verbena with cedron or a small amount of fresh mint. If roasted green tea is unavailable, use a mild green tea and avoid over-steeping to prevent bitterness.
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 imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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
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