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1L of cold Palais Royal tea
½ cucumber
15 basil leaves
1 slice of peeled fresh ginger
Peel the cucumber, slice it into thin rounds of about 5mm. In a carafe, pour the infusion, add the cucumber slices, the basil leaves and the ginger.
To be served well chilled as an aperitif.
The little extra:
accompany it with a slice of avocado, prawns and mango on toast
Infuse overnight in the fridge with a Vergers des Ming muslin in 1L of lemonade.
Serve chilled in a large glass, with red fruits.
1 frozen mango
100 ml soya milk
200 ml Nile Valley
15 g agave (i.e. 1 generous tablespoon)
Prepare your Nile Valley iced tea. Blend all the ingredients until you obtain a very creamy texture.
This smoothie, with its velvety texture, makes a perfect drink for breakfast, for a brunch or a snack. It is milky and fruity with a lovely length on the palate thanks to the vegetal note of the Nile Valley green tea.
500 cl of cold Capetown tea
250 cl of pear juice
2 cinnamon sticks
In a carafe, pour the Capetown and the pear juice.
Mix well.
Add the cinnamon sticks, then leave to infuse.
To be served chilled.
The little extra:
to be served at breakfast with a fruity cake
1 litre of Palais Royal infusion
2 oranges
2 tablespoons of acacia honey
Prepare your Palais Royal iced tea in advance, cold-brewed.
In a carafe, pour the Palais Royal infusion, add the oranges cut into rounds as well as the honey. Mix well before serving.
You can replace the acacia honey with lemon-blossom honey.
For 1 litre of Capetown:
½ untreated organic lemon
1 orange
Prepare your Capetown iced tea in advance, cold-brewed.
In a carafe, pour the Capetown infusion and the citrus slices. Serve well chilled or at room temperature.
An iced tea that can be enjoyed all day long, for a moment of sweetness.
200 ml soya milk
300 ml Semaine 38 infusion
100 g frozen pineapple
Prepare your Semaine 38 in advance, cold-brewed.
Blend all the ingredients until you obtain a very frothy texture.
An ideal drink for breakfast or to accompany a brunch. This smoothie is milky and fruity, with a lovely complexity on the palate. A lot of softness and indulgence without any sugar.
1 litre of Vergers des Ming infusion
2 ml of blackcurrant syrup (i.e. 32g)
120 g of frozen fruits
Prepare your Vergers des Ming iced tea in advance, cold-brewed.
Directly in a carafe, mix the infusion, the blackcurrant syrup then add the red fruits. Serve well chilled.
The notes of this iced tea are very much oriented towards black fruits, blueberries, blackcurrants and redcurrants.
Comforting
For 850 ml of Capetown
3 cinnamon sticks
2 star anise
3 tablespoons of maple syrup
Prepare your Capetown iced tea in advance, cold-brewed.
Fill a carafe with Capetown infusion.
Add the cinnamon sticks and the star anise.
Sweeten with the maple syrup.
Bissap revisited
For 1 litre of Vergers des Ming infusion
10 g of peeled fresh ginger
20 mint leaves
5 to 10 ml of agave syrup (to taste)
In a carafe, pour the iced infusion, add the ginger and the mint.
When ready to serve, sweeten to taste with agave syrup.
Bissap juice, widely consumed in several West African countries, is made from hibiscus flowers. Here we offer you a twisted recipe, very refreshing and tangy.
Spiced rum
50 cl of white rum
1 muslin of Capetown infusion
In an airtight glass carafe, pour ½ litre of white rum and leave the Capetown muslin to infuse at room temperature for 24 to 72 hours.
The surprise effect is guaranteed: you obtain a spiced rum with woody, caramel, honeyed and stewed-fruit notes. An original, indulgent and spiced rum.
Punch
15 cl of fresh pineapple juice
15 cl of fresh orange juice
75 cl of Nile Valley
30 cl of white rum
2 cl of sugar syrup
Prepare your Nile Valley iced tea in advance, cold-brewed.
Mix all the ingredients in a large bowl or in a shaker. For decoration, add a few sprigs of mint or basil. Serve very chilled.
To serve: serving glass: shot, cup, coupe
KIR
1/3 Nile Valley
2/3 champagne
Directly in a coupe, first pour the Nile Valley at the bottom of the glass and top up with the champagne.
If you want a sweet version, first pour Nile Valley, add a dash of sugar syrup then top up with the champagne.
This kir is very elegant thanks to an exceptional length on the palate on the green-tea note.
To serve: serving glass: champagne coupe
Velvety
For 1 large glass or two small ones:
150 g of frozen mango
150 ml of coconut plant drink
450 ml of Mankai infusion
10 g of coconut sugar
Prepare your Mankai iced tea in advance, cold-brewed.
Pour the mango, the coconut plant drink, the Mankai infusion and the coconut sugar into a blender. Blend until you obtain a smooth, velvety texture. Enjoy immediately.
Using frozen mango in this recipe will bring a “frappé” effect to the drink, very pleasant when it’s hot.
Exotic
1 litre of Mankai infusion
200 g of fresh or frozen pineapple pieces
25 g of acacia honey
Prepare your Mankai iced tea in advance, cold-brewed. In a carafe, pour the infusion, add the pineapple pieces and the honey. Mix well.
Like a Malibu
½ litre of Semaine 38 infusion
100 ml white rum
4 tablespoons of vanilla ice cream
A few pineapple pieces
Prepare your Semaine 38 iced tea in advance, cold-brewed.
Pour the vanilla ice cream, the Semaine 38 infusion and the rum into a blender. Blend until you obtain a smooth, creamy texture.
When ready to serve, you can add a few pineapple pieces to the glass. Enjoy immediately.
Creamy
Piña Colada version
2 cl fresh pineapple juice
2 cl white rum
4 cl Semaine 38 infusion
Prepare your Semaine 38 iced tea in advance, cold-brewed.
Pour all the ingredients into a shaker with ice. Serve in a hurricane glass filled with ice, decorate with a pineapple wedge and a straw.
Back to childhood
50 cl of milk
1 sachet of vanilla sugar
Infuse a Vergers des Ming muslin in ½ litre of milk overnight in the fridge.
Add the vanilla sugar when ready to serve. A fun drink at snack time that takes us back to childhood.
Lightly sparkling
For 1 litre:
400 ml of Vergers des Ming infusion, brewed in sparkling water
300 ml cranberry juice
The juice of half a squeezed lemon (i.e. 30 cl)
300 ml coconut water
Mix all the ingredients in a large carafe. Keep chilled. Enjoy within 2 days. Fruity, very red-fruit notes. Ample on the palate. This drink is well suited to children.