fbpx

Foodnotes: Festive Drinks

festive-drinks-verve-ucropped

HERBED ICED MATCHA GREEN TEA

SERVES 2 | READY IN 5 MINS

  • ¼ cup fresh herb sprigs (a mix of mint, thyme, or basil), plus extra for garnishing
  • handful of ice
  • 2 cups cold filtered water
  • 2 teaspoons Ceres Organics Matcha Powder
  • 1-2 tablespoons Ceres Organics Coconut Nectar Syrup
  • Place herbs in a large jar and mash with a muddler (or the back of a wooden spoon) to release their oils.

 

  1. Add the remaining ingredients, put the lid on your jar, then shake until matcha powder has dissolved.
  2. Pour into ice-filled glasses, garnish with herbs, and serve.

 

 

BLACKBERRY BASIL SHRUB

MAKES 1½ cups | READY IN 10 MINUTES

  • 2 cups frozen blackberries, defrosted
  • 4 tablespoons fresh basil, loosely packed
  • ½ cup Ceres Organics Brown Rice Malt Syrup
  • ½ cup Ceres Organics Raw Apple Cider Vinegar
  • 1 tablespoon Ceres Organics Coconut Balsamic Dressing
  • sparkling water

 

  1. Place blackberries, basil, and rice malt syrup in a large jar. Mash to a pulp with a muddler (or the end of a wooden spoon), then stir in the vinegar and balsamic dressing. Cover and put in the fridge for 24-48 hours to allow the flavours to develop.
  2. Remove from the fridge and strain using a large tea strainer, pressing on the solids to extract all the flavours. Keep the pulp for using in your smoothies.
  3. Pour the shrub into a jar or bottle with a lid, and store in the fridge. It should keep for at least a month.
  4. To serve, add about a tablespoon of shrub to your glass and pour over with sparkling water.

 


ceres.co.nz