Iced piel de sapo melon, lime, and black tea spritz with purple basil
An original, fresh, and aromatic drink combining blended piel de sapo melon, a light purple basil syrup, chilled black tea, and sparkling water for a bright, elegant finish.
Ingredients
- 500 g piel de sapo melon, cubed (well cold)
- 250 ml water (divided)
- 50 g sugar (for the jarabe)
- 12 g fresh purple basil (more extra for decorar)
- 4 g black tea (or té suelto equivalente)
- 240 ml hot water (for infusionar the té)
- 60 ml fresh lime juice (freshly squeezed)
- 500 ml chilled sparkling water (for terminar)
- 400 g ice (for servir)
- 4 unit thin lime slices (for decorar)
- 1 g fine salt (realza the sabor of the melón)
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. Make the syrup: in a small saucepan, combine 125 ml water, sugar, and salt. Heat over medium heat until it gently simmers, about 195-205°F / 90-96°C, stirring until the sugar dissolves.
- 2
2. Remove from the heat, add the fresh purple basil, cover, and let steep for 10 minutes. Strain and cool the syrup completely.
- 3
3. Meanwhile, brew the black tea: pour 240 ml hot water over the black tea at 195-205°F / 90-96°C and steep for 4 minutes. Remove the tea bags or strain the leaves and let cool.
- 4
4. Place the piel de sapo melon in a blender with the remaining 125 ml water and blend until smooth. For a finer texture, strain the puree.
- 5
5. In a large pitcher, combine the melon puree, fresh lime juice, chilled black tea, and the cooled purple basil syrup. Stir well to combine.
- 6
6. Divide the ice among 4 glasses. Fill each glass about two-thirds full with the melon and tea mixture.
- 7
7. Top with the chilled sparkling water just before serving and stir gently to keep the bubbles lively.
- 8
8. Garnish each glass with thin lime slices and extra purple basil leaves. Serve immediately, very cold.
Chef tips
For a drier version, reduce the sugar to 35 g. For a more elegant presentation, chill the glasses for 10 minutes before serving.
Substitutions
You can use honeydew melon if piel de sapo melon is unavailable. Green basil works too, though purple basil adds a more floral aroma and a more attractive color. Black tea can be replaced with oolong tea for a softer 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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