Floral and cool, this cold brew lets green grape echo the tea’s natural sweetness while tarragon adds only a clean herbal edge. The idea is delicate: jasmine first, fruit second, herb last.
WHAT YOU NEED
6 g Jasmine Pearls
750 ml cold filtered water
A small handful of green grapes, halved
A small sprig of tarragon Ice, optional
HOW TO MAKE IT
1. Add 6 g Jasmine Pearls to 750 ml cold water.
2. Cover and refrigerate for 5–6 hours.
3. Strain the tea completely.
4. Add the halved green grapes and a small sprig of tarragon.
5. Leave them in the tea for 10 minutes only.
6. Remove the tarragon. Keep the grapes in the jug or remove them before serving, depending on how clean you want the glass to look.
7. Serve cold, with or without ice.
BESIDE THE GLASS
Try it with fresh goat cheese, green grapes, cucumber sandwiches or a very simple sponge cake. The best pairings stay pale, fresh and lightly aromatic.
SERVING NOTE
Do not leave the tarragon in for longer than 10 minutes. It can quickly dominate the jasmine. The finished drink should smell floral and taste cool and lightly sweet, with the herb appearing only at the edge.
