Soursop has a creamy, tropical flavour that comes alive over ice, somewhere between pineapple and citrus. Brew it strong and hot to pull out that fruitiness, sweeten it just a touch, then chill it down and pour it over plenty of ice. Lime and a spear of fresh pineapple play straight to its Caribbean side.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Soursop and Pineapple Cooler recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-soursop-and-pineapple-cooler/
There is no caffeine in it, so anyone can enjoy a glass. Makes one tall drink.
You'll need
- 2 Dalgety Pure Soursop tea bags
- 200ml freshly drawn water, brought to a true rolling boil
- 1 tablespoon of golden caster sugar
- 1 half-slice of fresh lime, for the rim
- 1 thin strip of fresh pineapple, speared on a cocktail stick, for the ice
- 1 tall 400ml tumbler, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tumbler (about 250g)
- 1 small heatproof jug
- 1 wide paper or metal straw
Method
- Set a tall glass in the freezer to chill.
- Steep two tea bags in 200ml of freshly boiled water for five minutes; soursop is a fruit infusion and needs a good hot soak to give up its flavour.
- Lift out the bags, then stir the sugar into the hot brew until it dissolves.
- Cool the sweetened tea right down by standing the jug in a bowl of cold water.
- Fill the chilled glass with ice and pour the cooled tea over the top.
- Spear a strip of pineapple on a cocktail stick across the rim and hook a half-slice of lime alongside it.
- If you want it ready in advance, chill the sweetened tea and pour over fresh ice only when you serve, so it stays sharp.
Want the background, not just the brew?
Brewed with: Dalgety Pure Soursop, 18 Tea Bags 40g
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