Iced soursop, lime, and white tea soda with fresh lemon verbena
A sparkling and refreshing drink made with soursop pulp, delicate white tea, and the citrusy aroma of fresh lemon verbena. It balances fruity sweetness, bright acidity, and light bubbles, making it perfect for warm days.
Ingredients
- 300 g soursop pulp (without semillas)
- 500 ml water (divided)
- 8 g white tea (en hebras or 4 bolsitas)
- 10 g fresh lemon verbena (approx. 12 leaves)
- 80 ml fresh lime juice (freshly squeezed)
- 60 g sugar (ajustar to taste)
- 1 g fine salt (a pinch)
- 600 ml chilled sparkling water (for servir)
- 400 g ice (for servir)
- 40 g thin lime slices (for decorar)
- 4 g extra 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. Heat 250 ml water in a small saucepan until hot but not boiling, to 175°F/80°C. Remove from the heat, add the white tea and 10 g fresh lemon verbena, cover, and steep for 4 minutes.
- 2
2. Strain the infusion into a pitcher and dissolve the sugar and fine salt in it while still warm. Let it cool for 10 minutes.
- 3
3. Place the soursop pulp, fresh lime juice, the remaining 250 ml water, and the cooled infusion in a blender. Blend until smooth.
- 4
4. Strain the mixture through a fine sieve to remove coarse fibers and pour it into a large pitcher.
- 5
5. Add the ice to the glasses. Divide the soursop mixture among 4 glasses, filling each about two-thirds full.
- 6
6. Top each glass with chilled sparkling water and stir gently to keep the bubbles lively.
- 7
7. Garnish with the thin lime slices and the extra lemon verbena leaves. Serve immediately.
Chef tips
For a lighter texture, add a bit more sparkling water just before serving. Chill the pitcher beforehand for an extra-cold, more stable soda.
Substitutions
You can substitute lemon verbena with mint or lemon basil. The sugar can be replaced with simple syrup at an equivalent sweetness level.
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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