With A Vegeance Recipe
honey, ginger, sencha grean tea, lime, pineapple
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Ingredients
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Tea
Honey‑Ginger Syrup
Fruit
Assembly
Method
Tea
- 1
Steep the sencha
Bring 500 ml filtered water to about 80°C (just before boiling). Place 2 tsp sencha in an infuser or teapot and pour the hot water over the leaves. Steep for 1.5–2 minutes to avoid bitterness, then remove the leaves/tea bags. Let the tea cool to room temperature (15–20 minutes) or speed up by placing the container in an ice bath for 5–10 minutes. Chill in the refrigerator if you need the drink cold quickly.
Honey‑Ginger Syrup
- 2
Make the syrup
Peel and roughly slice 25 g of the ginger (reserve about 15 g in thin slices for garnish). In a small saucepan combine 60 ml honey and 60 ml water and add the sliced 25 g ginger. Warm gently over medium-low heat, stirring, until the honey dissolves and the mixture just reaches a simmer. Reduce heat and simmer gently 5 minutes to extract ginger flavor. Remove from heat and let steep 10 minutes more for stronger ginger. Strain the syrup through a fine mesh, pressing the ginger to extract liquid. Discard solids. Cool the syrup to room temperature, then refrigerate briefly if necessary.
Fruit
- 3
Extract pineapple juice and lime
Place 300 g pineapple chunks in a blender and puree until very smooth (about 30–45 seconds). Strain through a fine mesh sieve or cheesecloth into a bowl to remove most pulp and get about 200–250 ml juice. Press on the solids to recover as much juice as possible. Roll the 2 limes on the counter to loosen juice, then cut and juice them to yield approximately 40–50 ml. Combine pineapple juice and lime juice and chill briefly if needed.
Assembly & Serve
- 4
Combine components
In a measuring jug or pitcher combine the cooled sencha, strained pineapple‑lime juice, and honey‑ginger syrup. For two servings a good balanced ratio is: 300 ml cooled sencha + 200–220 ml pineapple‑lime juice + all of the honey‑ginger syrup (about 120 ml of syrup/honey-water mixture). Taste and adjust: add a little more syrup if you want sweeter, or a squeeze more lime if you want brighter acidity.
- 5
- 6
Notes / Variations
If you prefer a fizzy version, top each glass with 30–45 ml chilled sparkling water and stir gently. To make a larger batch, keep the same ratios. Leftover uncapped syrup keeps refrigerated for up to 7 days; brewed tea keeps 24–48 hours chilled.
