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Green Tea Infused with Peppers and Carrots:

Chef’s Tip:

  1. Green Tea Infused with Peppers and Carrots:

    • Prewarm the pot.
    • Add the teabags, orange peel and rosemary.
    • Pour over 80-85°C water and brew for 3 minutes.
    • Remove the teabags.
    • Mix with the other ingredients and let it brew for a day.
    • Pour through a sieve or blend everything into a smooth drink and garnish with some of the main ingredients.
  2. Chef’s Tip:

    • Try making this with Lipton Green Tea & Intense Mint or Lipton Delicate Mint to create other flavourful blends.