Tea, Jam, They stuck, Chef, House drinks, Recipes from chefs, Zhang Xiancheng

Tea with sea buckthorn and quince jam

Ingredients

  • sea buckthorn puree 70 ml
  • quince jam 30 g
  • pear syrup 20 ml
  • Passion fruit puree 30 ml
  • Ceylon tea 6 g
  • water 350 ml

Cooking

Step 1

Prepare sea buckthorn puree - boil frozen sea buckthorn with sugar and rub through a sieve.

Step 2

Add sea buckthorn puree, quince jam, pear syrup, passion fruit puree, Ceylon tea and 350 ml boiling water to a saucepan, bring to a boil and strain into a kettle.

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