Friday Refreshments of Velvet Berry Tea & Rum Slushy
After seeing Bron’s post on Lemon Gin slushy I have been dying to make a similar refreshment for Friday night wind down drinkies. I had already frozen a velvet berry fruit tea from TEZA intending to make a sorbet from it but thought the slushy was more appealing at the end of a week of work. The bottles of TEZA tea which we received in our goodie bags at the food bloggers conference last week, as well as being a refreshing drink made for a quick versatile option as a slushy. Nothing wrong with a little cheating by introducing short cuts when you have busy life don’t you think? I used the Teza velvet berry but I have already got my eye on the feijoa and lime blossom tea next.
I also used some of Bron’s photography tips from her presentation at the conference of light diffusion, ‘leading lines’ and colour complimenting to shoot this shot. Thanks Brons, I am really happy with the results of what I have learnt and have new things to practise.
This drinkie is dedicated to Bron and a new friendship forged over the conference weekend, I hope to share a few together in the future.
Ingredients – makes 2
325ml Teza tea, frozen
2 shots of white rum
a few leaves of mint
In a blender, blitz the frozen tea on the ‘slushy’ setting.
Scoop into glasses and top with rum.
Garnish with a few mint leaves.