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Ice-cold peppermint tea with apple and lime

"Green, fresh and aromatic, this is my take on a slushie crossed with bubble tea, two of my favourite beverages combined," says Quade. "This dish is crying out for a splash of your preferred gin to take it to the next level."

You'll need

400 ml apple juice 40 gm small tapioca pearls 1 Lebanese cucumber, seeds discarded, flesh cut into 1cm dice 1 Granny Smith apple, cut into 1cm dice Finely grated rind and juice of 2 limes 8 sprigs peppermint or mint To serve: crushed ice   Peppermint tea 130 gm caster sugar 35 gm loose-leaf peppermint tea


  • 01
  • Bring apple juice to the boil in a saucepan over high heat, add tapioca and cook, stirring frequently, until tender (10-12 minutes). Spread on a tray and refrigerate to chill.
  • 02
  • For peppermint tea, bring sugar and 500ml water to the boil, stirring to dissolve sugar, then remove from heat, add tea leaves and set aside to steep (2 minutes). Strain through a fine sieve, add 2 cups of ice cubes and refrigerate to chill.
  • 03
  • Combine cucumber, apple, lime rind and juice in a bowl, then stir in tapioca mixture and mint. Spoon into chilled bowls, top with crushed ice and pour tea over just before serving.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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