Jatchata Recipe

Brew strong black tea

Bring 1 cup hot water to a near-boil. Add 1 tablespoon (or one tea bag) strong black tea and steep 3–4 minutes. If using loose leaf, use about 1 tablespoon. Remove tea leaves/bag and let the tea cool slightly.

Optional green note

If using the optional 1/4 cup green tea for a brighter note, brew separately in 1/4 cup hot water for 2 minutes, strain and allow to cool, then combine with the black tea.

Make jaggery-ginger syrup

In a small saucepan combine 3 tbs jaggery (or dark brown sugar) with 1 tbs honey, 1 tsp grated fresh ginger and 1/4 cup water. Warm gently over low heat, stirring until jaggery dissolves entirely and the mixture thickens slightly, about 3–4 minutes. Remove from heat and stir in 1 tbs fresh lime juice. Taste and adjust sweetness — it should be sweet-tangy with a warm ginger note. Let cool slightly.

Prepare fruit

In a mixing bowl, lightly muddle 1/2 cup diced ripe mango and 1/4 cup diced fresh pineapple with 6 fresh mint leaves just until the fruit releases some juice but still retains texture. The mint should be bruised to release aroma but not shredded.

Combine fruit with tea base

Add the brewed tea (cooled) to the muddled fruit and stir to combine. Pour in the jaggery-ginger-honey syrup and mix well so the flavors meld. Taste and add a touch more honey or lime if desired.

Assemble the Jatchata

Fill two tall glasses with crushed ice (about 1 cup ice per glass). Divide the fruit-tea mixture evenly between the two glasses, straining slightly if you prefer less pulp. Top each glass with 1.5 cups chilled sparkling water, pouring gently to preserve fizz. Stir once gently to combine.

Garnish & serve

Garnish each glass with a lime slice and a sprig of mint. Serve immediately with a straw so the drink can be enjoyed while fizzy. Optionally, drop a few small diced mango pieces on top for presentation.