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befood smartMatcha and
Rose Watermelon
Sweetness of watermelon meets vegetal
matcha and fragrantly floral rose water
for a beautifully layered drink.
Put 1 cup cubed watermelon and
1 teaspoon rose water in a blender.
Blend until smooth. Pour into a glass
and top with ice. Rinse the blender.
Add 3 ounces cold water and 1 tea-
spoon matcha to blender and blend
until fully incorporated and frothy.
Pour the matcha over the water-
melon mixture, garnish with a wedge
of watermelon, and serve immedi-
ately. Stir before drinking to combine
all the flavors.Butterfly Pea Flower
and Jasmine Green
Earthy butterfly pea flowers create
a deep indigo blue tea that turns
violet when lime juice is mixed in.
Chinese green tea leaves scented
with fresh jasmine add a sweet note.
Bring 2 ounces water to a boil.
Remove from heat, add 1 teaspoon
dried butterfly pea flowers, and steep
for 5 minutes. Strain the flowers and
remove; stir in 1 tablespoon honey.
Pour into a cocktail shaker, add
2 or 3 large ice cubes, and shake for
60 seconds. Strain into large serving
glass. Rinse cocktail shaker. Heat
5 ounces water to 180 degrees (use a
candy thermometer to check the
temperature). Add 1 tablespoon
jasmine pearl green tea to the water
and steep for 4 minutes. Add the
tea, 11∕2 teaspoons fresh lime juice,
and 2 or 3 large ice cubes to cocktail
shaker and shake for 60 seconds.
Top the butterfly pea tea with ice.
Pour in the lime-jasmine tea and
stir. Top with a shaving of lime zest.Sparkling
Strawberry Hibiscus
The bold, zesty hibiscus complements the
fruitiness of strawberry and the fresh pop
of mint. Swap the sparkling water for spar-
kling wine to make it a happy hour drink.
Bring 4 ounces water to a boil. Stir
in 1 tablespoon dried hibiscus flowers
and steep for 5 minutes. Strain the
flowers and remove. Stir in 1 table-
spoon honey until it dissolves. Place
the hibiscus infusion in the freezer for
5 minutes. Put 1 cup chopped
strawberries and ¼ cup fresh mint in a
cocktail shaker and muddle thoroughly.
Add a handful of ice to the cocktail
shaker, pour in the hibiscus infusion,
and shake vigorously for 2 minutes
to blend all the flavors. Fill a glass
with strawberry ice cubes (see below)
and strain the hibiscus-strawberry-
mint mixture into it. Top with as much
sparkling water as desired and
garnish with a mint sprig.
STRAWBERRY ICE CUBES Add slices of
fresh strawberries to an ice cube tray and
freeze for at least 2 hours or until fi rm.Fear not, milk drinkers. Meyenberg Goat Milk is here. Creamy. Delicious.
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