Name: Ice-cold peppermint tea with apple and lime
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 - 6
Ingredients: 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

Ice-cold peppermint tea with apple and lime

Australian Gourmet Traveller recipe for ice-cold peppermint tea with apple and lime by Shaun Quade.

Serves 4 - 6

Prep

10M

Cook

15M

Total

25M

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“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.”

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Shaun Quade

Styling by Emma Knowles

Styling by Kirsten Bookallil

Ingredients

Method

Main

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