Chilled Sugarcane, Green Mandarin and Barley Tea Soda with Spearmint
An original, refreshing drink made with a light sugarcane syrup, freshly squeezed green mandarin juice, roasted barley tea, and a touch of fresh spearmint, finished with sparkling water for a clean, aromatic fizz.
Ingredients
- 8 g roasted barley tea (en hebras or bolsitas equivalentes)
- 500 ml water (for infusionar the té)
- 240 ml sugarcane juice (fresh or embotellado without pulpa gruesa)
- 120 ml green mandarin (juice freshly squeezed)
- 10 g fresh spearmint (solo the leaves, more extra for decorar)
- 1 g fine salt (realza the sabor)
- 480 ml chilled sparkling water (for terminar the bebida)
- 400 g ice (for servir)
- 40 g thin green mandarin slices (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
Instructions
- 1
1. Bring the 500 ml water to a boil in a small saucepan over medium heat, about 212°F / 100°C. Turn off the heat, add the roasted barley tea, and let it steep for 8 minutes.
- 2
2. Strain the barley tea into a heatproof pitcher. Add the sugarcane juice and fine salt while the tea is still warm, stirring until fully combined.
- 3
3. Let the mixture cool for a few minutes at room temperature, then stir in the green mandarin juice.
- 4
4. Add the fresh spearmint leaves to the pitcher and gently press them with a spoon or muddler to release their aroma without shredding them too much.
- 5
5. Chill the drink base in the refrigerator until very cold, ideally at 39-41°F / 4-5°C, for at least 10 minutes if serving right away.
- 6
6. Divide the ice among 4 glasses and add a few thin green mandarin slices to each glass.
- 7
7. Fill each glass about two-thirds full with the chilled tea, sugarcane, green mandarin, and spearmint base.
- 8
8. Top each glass with chilled sparkling water, stir gently once to keep the fizz, and serve immediately with extra fresh spearmint if desired.
Chef tips
For deeper flavor, brew the barley tea ahead of time and chill it completely before mixing. Do not over-muddle the spearmint or it may turn slightly bitter.
Substitutions
You can replace green mandarin with mild sour orange or a mix of regular mandarin and a little lemon. Spearmint can be replaced with mild mint. If sugarcane juice is unavailable, use 180 ml water and 120 g sugar to make a light syrup.
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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