Hong Tra Hoa Atiso (Roselle Black Tea), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamabout 5 minutes if the tea base is ready
Hong tra hoa atiso takes only a few minutes once the tea base and the jar of jam are ready. The colour is a clear ruby red, with the bright sourness of hibiscus set over a deep black tea base.
The hardest part is judging the lime, since 3ml is enough to lift the flavour without covering the hibiscus. A common slip is shaking too long, which melts the ice and thins the whole glass.
This batch weighs about 168g, at roughly 12 calories per 100g.
Method
Cook the hibiscus jam: blend 176g of red hibiscus calyxes until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the puree to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which this glass uses 30ml, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Pour 120ml of whole leaf black tea base into a shaker.
Add 30ml of hibiscus jam, 15ml of kOBE Monk Fruit Blend syrup and 3ml of lime or calamansi juice.
Add 200g of ice cubes and shake until everything is combined.
Pour into a glass and add whatever topping you like.
Tips
Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
If the jam still carries pieces of calyx, pass it through a sieve before it goes into the shaker.
Just 3ml of lime or calamansi lifts the flavour, and any more covers the hibiscus.
Shake for about 5 seconds, since longer shaking melts the ice and thins the tea.
Let the whole leaf black tea base cool naturally before mixing, because hot tea over ice turns cloudy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.