The Van Gogh

The Van Gogh


Tea Jelly
  • 5g Gelatin, softened
  • 375ml Freshly Boiled Water
  • 40g Elderflower & Apple Infusion
Tea Ice Cubes
  • 20g Fresh Apples, diced
  • 100ml Brewed Elderflower & Apple Infusion
  • 1/2 Apple, muddled
  • 60ml Elderflower & Apple Infusion (Silver Jubilee Tea Range)
  • 15ml Lemon Juice
  • 15ml Sugar Syrup
  • Tea Ice Cubes
  • Tea Jelly

Preparation Instructions

Tea Jelly
  • Brew the tea in boiled water for 5 minutes.
  • Strain and stir in the gelatin slowly.
  • Place into a container and refrigerate until needed.
Tea Ice Cubes

  • In ½ sphere moulds, place a few diced apple pieces and then fill to the top with the brewed tea.
  • Place in the freezer until needed.
  • In a cocktail shaker place the muddled apple, lemon juice, sugar syrup and the tea and shake well.
  • Place the tea ice cubes in the bottom of a glass and double strain the shaken liquid over the cubes.
  • Garnish with apple slices and crumbled jelly and serve.