Tra Chanh Gia Tay (Hand Pounded Lime Tea), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamAbout 10 minutes
Hand pounded lime tea takes about 10 minutes and gives a glass loud with the scent of lime peel. The pleasure is a clean sourness, a light sweet finish and the oil from the rind.
The difficulty is the pounding, since too much force shreds the peel and turns the tea bitter. The lime is sliced and pounded with ice, skin left on so the oil comes out gradually. The jasmine tea steeps at 96 to 100 degrees C for 7 to 10 minutes.
This batch weighs about 238g, at roughly 26 calories per 100g.
Method
Wash the lime in lightly salted water to clean the skin.
Cut 1 Guangdong perfume lemon into thin slices and put them in a shaker with ice cubes.
Pound steadily with a muddler so the oil from the peel comes out and mixes with the juice, keeping the skin on throughout.
Add 120ml of jasmine tea, 40ml of kOBE Monk Fruit Blend syrup and 10ml of honey to the shaker.
Add 5 to 10ml of Vietnamese lime juice to balance the sourness.
Add more ice, close the shaker and shake well.
Pour into a 500ml glass and garnish with a few lime slices.
Tips
Steep the tea at about 96 to 100 degrees C for 7 to 10 minutes, since a longer steep turns it harsh and bitter.
The glass is at its best straight after mixing.
Honey in this recipe is still a sugar, so cut it to 5ml for a lighter glass.
Stir kOBE Monk Fruit Blend into a little warm water first, then add it to the cold liquid.
kOBE Monk Fruit Blend leaves a light cooling finish, clearer in a cold drink than a warm one.
Pound with a light hand and keep the peel whole, because shredded peel turns the tea bitter.
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.