Fresh Orange Tea With Passion Fruit Recipe

Boil water and steep tea

Bring 900 ml water to a rolling boil. Remove from heat and add the 3 black tea bags (or roughly 6 g loose tea). Steep for 4–5 minutes for a bright but not overly bitter cup.

Remove the tea bags or strain the leaves. While still hot, stir in 4 tablespoons granulated sugar until fully dissolved. Set the sweetened tea aside to cool to room temperature (about 20–25 minutes) or place in the refrigerator to chill faster (15–20 minutes).

Prepare oranges

Zest one of the oranges (about 1 tsp zest) if you want extra aroma. Then cut both oranges in half. Juice 1½ oranges to yield roughly 120–150 ml fresh orange juice. Reserve the remaining half orange for slices/garnish.

Extract passion fruit

Cut passion fruits in half and scoop out the pulp and seeds into a bowl. Measure about 6 tablespoons of pulp (adjust to taste). If you prefer less seed texture, lightly press the pulp through a coarse sieve to separate some juice from seeds, keeping a portion of seeds for texture (recommended).

If using the optional lemon, squeeze half a lemon (about 1 tsp) and add to the orange juice to heighten brightness.

Combine the fresh orange juice, passion fruit pulp (and any strained juice), and the cooled sweetened tea in a pitcher. Stir well to integrate fruit and tea. Taste and adjust sweetness or acidity: add up to 1 additional tablespoon sugar if too tart, or a splash more lemon/orange if it needs brightness.

Fill glasses with ice cubes (about ½ cup ice per serving). Pour the fresh orange passion fruit tea over the ice, dividing evenly. Gently stir once in each glass to chill and combine.

Garnish each glass with a sprig of mint and an orange slice. Optionally, add a teaspoon of reserved passion fruit seeds on top of each glass for visual appeal and texture.

Serve immediately. Leftover tea can be refrigerated for up to 24 hours; stir before serving as pulp may settle.