Rounds of blood orange and pink grapefruit fanned across a platter, glistening under a light syrup, flecked with pistachio and mint: Soleil Vert Tea Bags N°16 from Dammann Frères, green tea with blood orange essential oil and orange peel, add their tangy freshness.
Serves 4 · 15 min + 30 min cooling
Ingredients
- 2 Soleil Vert Tea Bags N°16 (Dammann Frères)
- 3/4 cup (180 ml) water at 176°F (80°C)
- 1/4 cup (50 g) sugar
- 2 blood oranges, peeled and sliced into rounds
- 1 navel orange, peeled and sliced into rounds
- 1 pink grapefruit, peeled and sliced into rounds
- Chopped pistachios
- A few small mint leaves
Method
- Brew 2 tea bags of Soleil Vert in 3/4 cup (180 ml) of water at 176°F (80°C) for 3 minutes, then remove them.
- Dissolve 1/4 cup (50 g) of sugar in the warm tea and simmer for 5 minutes, until lightly syrupy, then let cool.
- Peel 2 blood oranges, 1 navel orange and 1 pink grapefruit, removing all the white pith, then slice them into rounds on a platter.
- Drizzle with the syrup and sprinkle with chopped pistachios and a few small mint leaves.
The star of this recipe: Soleil Vert Tea Bags N°16, by Dammann Frères.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Dammann Frères
Soleil Vert Tea Bags N°16
