Iced Pink Grapefruit, Nashi Pear and Smoked Green Tea Mint Soda
A bright and refreshing sparkling drink built on macerated nashi pear, pink grapefruit juice, a touch of smoked green tea, and fresh mint. It is citrusy, delicately sweet, and highly aromatic, perfect for warm days.
Ingredients
- 220 g ripe nashi pear, cut into small cubes (divided; a parte for macerar and otra for licuar lightly)
- 180 ml fresh pink grapefruit juice (without semillas)
- 250 ml water (for the infusión of té)
- 4 g smoked green tea leaves (tipo hojicha ahumado or similar)
- 45 g sugar (ajustar to taste)
- 10 g fresh mint leaves (more extra for decorar if desired)
- 30 ml lemon juice (freshly squeezed)
- 1 g fine salt (realza the sabores)
- 500 ml well-chilled sparkling water (agregar al final)
- 400 g ice (for servir)
- 40 g thin pink grapefruit slices (optional, 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, heat the water over medium heat until very hot but not boiling, about 175°F/80°C. Remove from the heat, add the smoked green tea leaves, and steep for 3 minutes. Strain and set aside.
- 2
2. Pour the hot tea into a bowl and add the sugar and fine salt. Stir until fully dissolved. Let it cool for 5 minutes.
- 3
3. Set aside about half of the diced nashi pear. Place it in a pitcher with the fresh mint leaves and lemon juice. Gently muddle to release aroma and juice without completely crushing the fruit.
- 4
4. Blend the remaining nashi pear with the pink grapefruit juice and the slightly warm sweetened tea until smooth. For a cleaner texture, strain the mixture if desired.
- 5
5. Pour the blended mixture into the pitcher with the muddled pear and mint. Stir well and add the ice.
- 6
6. Just before serving, add the well-chilled sparkling water and stir gently to keep the fizz.
- 7
7. Serve immediately in tall glasses and garnish with thin pink grapefruit slices and, if desired, extra fresh mint leaves.
Chef tips
For a deeper flavor, chill the base in the refrigerator for 20 to 30 minutes before adding the sparkling water. Do not steep the tea longer than 3 minutes to avoid bitterness.
Substitutions
You can substitute nashi pear with regular Asian pear or a firm Bartlett pear. Sugar may be replaced with simple syrup at an equivalent sweetness level. If smoked green tea is unavailable, use regular hojicha for a gently roasted 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 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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