Iced infusion wild fruits, hibiscus and pearls of blueberry syrup

As promised, this week I’m going to offer you some refreshing recipes.
In this heat we need to hydrate and a drink as beautiful as good seems to me to be welcome.

For a few months now, we have adopted syrup pearls at home. Of several flavors, they slip into bubble tea. For those who do not know yet, these drinks consist of differently flavored tea and large tapioca pearls (I will tell you about these very soon!). Syrup pearls are a really interesting alternative to tapioca pearls.
They burst in the mouth and bring a fruity and sweet touch to a simple iced tea.

Back from vacation, I had the pleasure of opening a package straight from Israel. Inside, high-end teas and infusions Tea ceremony, really very refined in their presentation. I immediately tested wild fruits and hibiscus infusion with my blueberry pearls.
The color of the infusion is just perfect. I am a fan of this magnificent red. The taste is just as perfect. The marriage of the slight acidity of the hibiscus and the sweet pearls are absolutely top.
I love it, I love it, I love it!

Iced infusion wild fruits, hibiscus and pearls of blueberry syrup:

Sugar Syrup:

100g blond sugar
100g of water.

Pour everything into a saucepan and bring to a boil to melt the sugar.
Cool and store in a small bottle;

Iced infusion:

For a large glass:

1 sachet of infusion (Wild berry here)
water
blueberry syrup pearls
1 tsp sugar syrup
ice cubes

Just put the bag in cold water and let it cool for a few hours.

Add syrup pearls, sweetening syrup and ice cubes.
Sip!

To finish: syrup pearls exist in different flavors. I loved the mango. Next time, I will be tempted by the strawberry or the green apple.
To buy it, just type “necessary for Bubble tea” on your favorite search engine. Take the opportunity to buy the large straws essential to let the pearls pass.


On the other hand, I find the prices on the internet very (very, very…) high. I buy mine in a store bubble tea when I go to Clermont-Ferrand. There may be one near you…


Regarding the infusion, choose the one you want. You can even use tea. or rooibos.
For an iced tea, proceed exactly the same way as with a cold infusion. I talked about it herebut that was a long time ago!


The sugar syrup will be used to sweeten your drinks and some other recipes planned for the next few days. Do not hesitate to do enough. It keeps well.

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