This refreshing drink can be served still or sparkling if you have a Soda Stream.
Alternatively, brew the tea in 1 cup of boiling water and add 3 cups of sparkling water to the cordial before serving.
Jasmine Tea Limeade
4 jasmine teabags
6 limes, juice and zest
Brew tea in 4 cups of boiling water (or 1 cup of boiling water if adding sparkling water at the end) – steep for 4 minutes and then remove teabags and leave to cool. Combine sugar and 1 cup of water in a saucepan, bring to the boil, stirring until the sugar dissolves. Cool completely and add to tea, lime juice and zest. Carbonate using a Soda Stream (or add 3 cups of sparkling water). Serve over ice with lime wedges.
Limes are valued both for the acidity of their juice and the floral aroma of their zest. Our limes are the Bearss variety (also known as Tahitian or Persian), which are famed for their size and juiciness.
Limes really pack a punch in the flavour and nutrition stakes and are a key ingredient in Mexican, Vietnamese and Thai dishes. (The Mexican lime - also known as the Key lime - is smaller than the Bearss variety and is rarely seen in New Zealand.)
Limes are also used extensively in drinks to add unparalleled flavour – from a wedge in the neck of your Corona to a chunky muddle in your mojito, once you’ve had the real thing, no substitute will do.
Limes store well at room temperature out of direct sunlight for at least a week (and become juicier during this time), but will store much longer in the fridge where their vitamin content is undiminished. They can also be frozen whole, or juiced into ice-cube trays.
Packed with vitamin C, limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.
Available between March and September.