Summit Series: Skylight Recipe

Brew the tea

Bring 4 cups of water to just below a rolling boil (about 180°F / 82°C). Place 4 white tea bags in a heatproof pitcher. Pour the hot water over the tea bags and steep for 3–4 minutes to preserve the delicate floral notes. Avoid oversteeping to prevent bitterness.

Remove tea bags, gently squeezing once to extract liquid. While the tea is still warm, stir in 1 tablespoon granulated sugar until dissolved.

Add 2 tablespoons fresh lemon juice and 1 tablespoon fresh yuzu or lime juice to the warm tea and stir to combine. Set the tea aside to cool at room temperature for 10–15 minutes, then chill in the refrigerator until cold (about 20–30 minutes) or use an ice bath to speed cooling.

Infuse chamomile

While the tea cools, place 1 teaspoon dried chamomile flowers in a small heatproof cup and add 1/4 cup just-boiled water. Let steep 3 minutes, then strain through a fine mesh. You should have about 2 tablespoons of chamomile infusion. Allow it to cool slightly.

Stir the cooled chamomile infusion into the chilled white tea. Add 1.5 tablespoons elderflower syrup and 1 teaspoon honey. Taste and adjust sweetness: add up to another 1/2 teaspoon honey or 1/2 tablespoon elderflower syrup if you prefer slightly sweeter.

Assemble the Skylight

Fill two tall glasses or one large pitcher halfway with ice (about 1 cup per glass). Divide the flavored white tea between the glasses, leaving room for sparkling water. Top each glass with an equal amount of chilled sparkling water (about 1/2 cup per glass) to achieve a gentle effervescence. Gently stir once to combine—do not over-stir to preserve fizz.

Garnish each glass with a thin cucumber ribbon, a sprinkle (about 1 teaspoon) of fine lemon zest over the surface for bright aroma, and an edible flower if using. Serve immediately so the drink stays lively.

Optional: For a single large pitcher serving, add 1 cup chilled sparkling water just before serving and pour over ice in individual glasses.