Iced passion fruit, tender celery and white tea soda with lemon and tarragon
An original, fresh and aromatic drink that combines vibrant passion fruit, the green note of tender celery, delicate white tea, lemon and tarragon, finished with sparkling water for a light, fizzy texture.
Ingredients
- 500 ml water (for the infusión and the jarabe)
- 8 g white tea (approx. 4 tsp sueltas)
- 180 g passion fruit pulp (fresh or congelada, descongelada)
- 60 g tender celery (stalks internos and leaves tiernas, chopped)
- 80 g sugar (for equilibrar the acidez)
- 60 ml lemon juice (freshly squeezed)
- 6 g fresh tarragon (leaves and puntas tiernas)
- 1 g fine salt (realza the sabor)
- 600 ml chilled sparkling water (for terminar the bebida)
- 400 g ice (for servir)
- 8 g thin lemon slices (for decorar, optional)
- 2 g small tarragon leaves (for decorar, optional)
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. Heat 500 ml (2.1 cups) water in a small saucepan until hot but not boiling, about 175°F/80°C. Remove from the heat, add the white tea, and steep for 4 minutes. Strain and reserve the infusion.
- 2
2. In the same saucepan, combine 250 ml (about 1 cup) of the white tea infusion with the sugar, chopped tender celery, fresh tarragon, and salt. Cook over medium heat until it reaches a gentle boil, about 212°F/100°C, and keep it there for 5 minutes to extract flavor.
- 3
3. Remove from the heat and let it rest for 5 minutes. Strain, pressing lightly on the celery and tarragon to recover the liquid. Let the concentrate cool to room temperature.
- 4
4. In a pitcher, mix the cooled concentrate with the passion fruit pulp and lemon juice. Add the remaining white tea infusion and stir well to combine.
- 5
5. Taste the base and, if you want a smoother texture, strain it again to remove large passion fruit seeds. Refrigerate the mixture for 10 minutes until thoroughly chilled, ideally around 39°F/4°C.
- 6
6. Divide the ice among 4 glasses. Pour in the passion fruit, celery, and white tea base until each glass is about two-thirds full.
- 7
7. Top each glass with the chilled sparkling water and stir gently once to keep the bubbles lively.
- 8
8. Garnish with thin lemon slices and small tarragon leaves if desired. Serve immediately, very cold.
Chef tips
Use the inner stalks and tender celery leaves, as they give a more delicate and less fibrous flavor. If you want a drier profile, reduce the sugar to 60 g (about 1/4 cup + 1 tbsp).
Substitutions
You can substitute tarragon with chervil or a small amount of mint. Lemon can be replaced with lime, and sugar with cane sugar. If you do not have passion fruit pulp, use unsweetened puree and adjust sweetness to taste.
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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