Frui'tea' Pebbles Recipe

Bring 500 ml water to a near boil. Add the black tea (bags or loose) and steep 4–5 minutes for a strong brew. Remove tea bags or strain leaves, then let the tea cool to warm, about 10 minutes.

Once warm, pour the tea into a pitcher and add 250 ml cold water to chill and reduce temperature. Place in refrigerator or an ice bath until fully chilled (about 15–20 minutes).

While tea chills, combine strawberry jam or purée, peach/mango syrup, and simple syrup (or honey) in a small bowl. Stir vigorously until completely smooth. Taste and adjust sweetness—add more simple syrup if you prefer sweeter, or a splash of lemon juice if it needs brightness.

If jam is very thick, warm it gently for 20–30 seconds in the microwave or in a small saucepan with 1 tablespoon water, then whisk to loosen before using.

Reserve about 2 tablespoons of crushed Fruity Pebbles for garnish. Mix the remaining crushed Fruity Pebbles into a bowl with diced strawberries and diced mango/peach to create a textured fruit-pebble mix. Let sit 2–3 minutes so the cereal absorbs a little fruit juice but still retains crunch.

If using popping boba, drain from syrup and gently fold into the fruit-pebble mix. Keep chilled until assembly.

Combine Tea and Fruit Syrup

Remove chilled tea from fridge. In the pitcher, whisk the fruit syrup mixture into the chilled tea until fully incorporated.

Mix Cream and Milk

In a small measuring cup or jug, combine cream (or half-and-half/coconut milk) and milk. Stir to combine. If you want a layered effect, barely mix so density is a bit higher for the cream.

Fill 4 serving glasses halfway with ice cubes. Spoon equal portions of the fruit-pebble mix into the bottom of each glass (about 3–4 tablespoons per glass).

Pour the tea-fruit mixture over the fruit and ice, filling each glass about 3/4 full. Top each glass with a splash (about 30 ml) of the cream-milk mixture. Stir gently with a long spoon so some streaks remain for visual appeal.

Sprinkle reserved crushed Fruity Pebbles over the top as garnish, add a few small pieces of diced fruit, and place a mint leaf on each glass. Serve immediately with a wide straw and long spoon so drinkers can scoop the fruity-pebble mix.