Iced prickly pear, kaffir lime, and hibiscus tea soda with green cardamom
An original, vibrant sparkling drink that combines the delicate sweetness of red prickly pear with a floral hibiscus concentrate, the citrusy aroma of kaffir lime, and a gentle touch of green cardamom. Served very cold with sparkling water for a light, refreshing finish.
Ingredients
- 300 g peeled red prickly pear (without semillas duras if possible)
- 12 g dried hibiscus flowers (for infusión concentrada)
- 500 ml water (divided)
- 80 g sugar (ajustar to taste)
- 4 unit kaffir lime leaves (lightly rasgadas)
- 4 unit green cardamom pods (lightly machacadas)
- 45 ml lime juice (freshly squeezed)
- 1 g fine salt (realza the sabor)
- 600 ml very cold sparkling water (for completar al servir)
- 400 g ice (for servir)
- 8 unit thin lime slices (decoración 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
No declared allergens
Instructions
- 1
1. Place 300 g (10.6 oz) peeled red prickly pear in a blender with 120 ml (1/2 cup) water. Blend until smooth and strain to remove the seeds. Set the puree aside.
- 2
2. In a small saucepan, combine 380 ml (1.6 cups) water, 12 g (0.4 oz) dried hibiscus flowers, 80 g (6 tbsp) sugar, 4 torn kaffir lime leaves, 4 lightly crushed green cardamom pods, and 1 g (1/8 tsp) fine salt.
- 3
3. Bring the mixture over medium heat until it just reaches a gentle boil, about 195-205°F (90-96°C). Cook for 5 minutes to create an aromatic concentrate.
- 4
4. Remove from the heat, cover, and let steep for 5 more minutes. Strain the concentrate and discard the hibiscus flowers, kaffir lime leaves, and cardamom.
- 5
5. Stir the strained concentrate together with the prickly pear puree and 45 ml (3 tbsp) fresh lime juice. Chill the mixture in the refrigerator until very cold, ideally 39-41°F (4-5°C), for at least 10 minutes.
- 6
6. Divide 400 g (4 cups) ice among 4 glasses. Pour the prickly pear and hibiscus base evenly over the ice.
- 7
7. Top each glass with 150 ml (about 2/3 cup) very cold sparkling water, using 600 ml (2.5 cups) total. Stir gently so the drink keeps its fizz.
- 8
8. Garnish with thin lime slices if desired and serve immediately while icy cold.
Chef tips
For a deeper color, steep the hibiscus a couple of extra minutes, but not too long or it may turn bitter. If the prickly pear is very sweet, slightly reduce the sugar.
Substitutions
You can substitute red prickly pear with purple prickly pear. If you cannot find kaffir lime leaves, use a thin strip of extra lime peel instead, though the aroma will be less complex. Sugar can be replaced with agave syrup to similar sweetness.
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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