Peach and Winter Melon Bubble Tea
Fresh tea made with winter melon and heavy cream. Studded with ripe peach and tapioca pearls.
INGREDIENTS
PEACH AND WINTER MELON MILK TEA
| 1 ¼ cups | Winter melon syrup, sub-recipe below |
|---|---|
| 3 ¾ quarts | Jasmine tea, cold |
| 1 ¼ cups | Heavy Cream |
| 2 ½ cups | DOLE® Chef-Ready Cuts Diced Peaches, Thawed |
| 2 ½ cups | Tapioca pearls |
| 2 ½ quarts | Ice |
Winter Melon Syrup:
| 5 cups | Winter melon, medium dice |
|---|---|
| 1 cup | Light brown sugar |
| 1 cup | Dark brown sugar |
| ½ cup | Water |
STEPS
Winter Melon Syrup
- Cut winter melon in half and remove seeds, medium dice melon and place in large pot.
- Add light and dark brown sugar and let sit for 30 minutes.
- Add water, bring to a boil, and then reduce heat and cover, cooking for 2 hours on low.
- Remove from heat and cool.
- Strain liquid syrup into a jar and discard the cooked melon.
Peach and Winter Melon Bubble Tea
- Mix 2 tablespoons of winter melon syrup, 1 ½ cups of jasmine tea and 2 tablespoons of heavy cream together in a mixing glass.
TO SERVE
- Add ¼ cups of DOLE® Chef-Ready Cuts Diced Peaches and ¼ cups of tapioca pearls to the bottom of pint glass and cover with 1 cup of ice.
- Pour the winter melon tea over the ice and serve.
Yield: 10 portions
