Iced lulo soda with caramelized ginger, black tea, and makrut lime leaves
An original sparkling refresher made with lulo pulp, a light caramelized ginger syrup, concentrated black tea, and a citrusy herbal touch from makrut lime leaves. Served very cold with sparkling water for a bright, aromatic finish.
Ingredients
- 240 ml lulo pulp (fresh or descongelada)
- 360 ml water (for the jarabe and the té)
- 80 g sugar (for caramelizar lightly the jengibre)
- 30 g fresh ginger (pelado and sliced finas)
- 8 g black tea (a granel or 2 bolsitas)
- 4 unit makrut lime leaves (lightly rasgadas)
- 60 ml lime juice (freshly squeezed)
- 720 ml very cold sparkling water (for terminar the bebida)
- 400 g ice (for servir)
- 8 unit thin lime slices (for decorar)
- 8 unit thin ginger 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
No declared allergens
Instructions
- 1
1. In a small saucepan, combine the sugar and sliced fresh ginger and cook over medium heat for 2 to 3 minutes, stirring, until the sugar begins to melt around the ginger and turns light amber. If using induction, keep the heat moderate to prevent burning.
- 2
2. Carefully add 240 ml (1 cup) of the water and the torn makrut lime leaves. Cook for 3 more minutes over medium heat until a light, aromatic syrup forms. Remove from the heat.
- 3
3. Add the black tea to the hot syrup and pour in the remaining 120 ml (1/2 cup) water. Let steep for 4 minutes. Strain out the ginger, leaves, and tea, then let it cool to room temperature.
- 4
4. In a pitcher, mix the lulo pulp with the lime juice. Add the cooled tea-ginger concentrate and stir until fully combined.
- 5
5. Fill 4 glasses with ice. Divide the lulo mixture among the glasses, filling each about halfway.
- 6
6. Top each glass with very cold sparkling water and stir gently once so the drink keeps its bubbles.
- 7
7. Garnish with thin lime slices and thin ginger slices. Serve immediately very cold, ideally with the ingredients pre-chilled to 39 °F / 4 °C.
Chef tips
For a smoother texture, strain the lulo pulp before mixing. If you prefer a less sweet soda, reduce the sugar to 60 g (about 1/4 cup + 1 tbsp).
Substitutions
You can substitute the lulo with unsweetened frozen naranjilla pulp if that is what you have. Makrut lime leaves can be replaced with a wide strip of lime peel, though the aroma will be different. The black tea can be swapped for a mild red tea for a rounder profile.
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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