STRAWBERRY - BASIL BUBBLE TEA

By akselden

Ingredients

• FOR SIMPLE SYRUP
• 1/2 cup water
• 1/2 cup granulated sugar
• FOR BUBBLE TEA
• 1 quart fresh strawberries, washed and
• hulled
• 1/8 cup fresh basil
• 1/2 cup fresh mint
• 3/4 tablespoon sugar
• 1/2 cup plus 1 tablespoon brewed, iced
• tea (Chef O'Connell uses passion fruit-flavor tea)
• 1/2 cup Simple Syrup (see above)
• 1 \4 cup frozen, prepared strawberry
• puree, thawed (available at specialty food stores
• TO SERVE
• 1/2 cup large tapioca pearls, cooked per instructions on box
• mint or basil leaves for optional
• garnish

Preparation

Step 1

FOR SIMPLE SYRUP
In small saucepan, bring water and sugar to boil. Remove from heat and cool completely.

FOR BUBBLE TEA
Puree fresh strawberries. Strain puree through fine sieve. Pour 1/2 cup puree into small, shallow container and freeze to make granite, Using mortar and pestle, combine basil, mint, sugar and 1 tablespoon iced tea to make syrupy paste. In large mixing bowl, whisk together remaining puree, basil mint mixture, remaining iced tea, Simple Syrup and thawed prepared puree. Chill at least 30 minutes to allow flavors to develop. Strain through fine sieve. Refrigerate until ready to serve.

TO SERVE:
Fill bottom of each glass with 1 tablespoon tapioca pearls, Top with strawberry- basil tea mixture to about 1/2" from rim of glass. With spoon, scrape granite and place on top. Add optional Garnish and serve with wide-gauge straw (available from tentea.com or bobateadirect.com).