BERRY, HIBISCUS & MANGO COOLER
Servings
Makes 4 drinks
Total time
15
minutesWhat’s in a name? Because we aren’t quite sure what to call this one. Is it a Jazzed up Juice? Herbal elixir? A fruity tea Slushy? What about Semi-Smoothie. (Now we’re just making up words.) How about a Cooler? We like it! And you will, too.
A quick frozen mango puree meets our Berry Blast Herbal Tea. Lip smacking berries and hibiscus suspend over the tropical fruit goodness. No matter what you call it, it’s pure refreshment.
Ingredients
2 cups frozen, diced mango
2 Tbl sugar
1/4 cup Berry Blast Tea
4 cups water
Ice
Instructions
- Create the mango puree by blitzing the mango and sugar in a blender until very smooth. Add Tablespoons of water to adjust the consistency. The puree should be smooth and thick – between spoonable and pourable. You push the puree through a sieve to strain it, but we like the texture of the fruit. The puree can be stored in the fridge for up to a week.
- Make the Berry Blast Tea by steeping 1/4 cup tea in 4 cups water. Bring the water to a boil and pour over the tea. Steep for at least 5 minutes. Strain off the leaves and refrigerate the tea until ready to use.
- Fill glasses 3/4 full with ice. Stemless wine glasses work well. Rocks glasses and mason jars work perfectly. Add mango puree to the glasses – about halfway. Top with the cold Berry Blast tea. Pop in a straw and enjoy!
