Tea infusions aren’t just for hot/cold and boozy beverages, chilled tea is actually a great way to switch up your smoothie routine. If a long, tough workout leaves you feeling a bit queasy or otherwise, try this quick and easy citrus based power smoothie and energise. It’s tangy spice provides a boost with exciting flavors, while the goodness of ginger helps in reducing muscle pain and soreness. Bottoms up!
2 tsp Rangsaa Reborn
1 green apple
15 mint leaves
1 inch ginger
The catalyst in this smoothie is the power packed and delicious Rangsaa ice cubes. To make them, brew 2 tsp of tea in 300 ml pre-boiled water for 20 minutes. Once cool, freeze in ice cube tray. To make your smoothie, add everything with a dash of chilli flakes and blend!
As morning power up or post-workout supercharger.
Fruit lovers – unite! Rangsaa’s delicious fresh fruit popsicles are the real deal because they are energising, totally healthy and all natural without any added sugars. The blend of fruits with Rangsaa’s Maximus, makes these pops memorable. So, enjoy the summer, get creative and trade in store-bought ice pops for these refreshing treats that are playful enough for all ages.
5 tsp Rangsaa Maximus
1 cup sliced strawberries
1/2 cup sliced kiwis
1/2 cup blueberries
1/2 cup raspberries
1/2 cup cut peaches
Start by making the cold brew. Add Rangsaa Maximus in 600 ml pre-boiled water and let it steep for 20 minutes. Once cool, refrigerate the infusion for 3-4 hours. To make the pops, arrange all the fruits in the popsicle molds, making sure that the fruits fit snugly. Top each mold with infused tea. Cover with foil and insert pop sticks in the center. Freeze for about 6 hours or until frozen.
PS: Feel free to make your own colorful combinations with grapes, lychees, cherries, mangoes and plums.
As a post workout snack.
Food chemistry tells us that fat is a carrier of flavor to the palate. Here’s a quick recipe that works around this idea. Savor the burst of enticing flavors and goodness of butter in this elegant and delicious recipe, that gets done in about 30 minutes or less.
800 gms shrimps
3 tsp rangsaa elevate
1/8 cup unsalted butter
1/2 cup heavy cream
5 cloves garlic
1 tsp lemon juice
2 red chillies
Start by making the tea infused butter. Melt the butter in a saucepan until liquid. Add tea and heat the mixture for about 5 minutes on low heat setting. Remove from heat and allow it to stand for another 5 minutes. To separate the butter, pour the mixture through a fine sieve, pressing hard on the tea and then keep it aside. A quick tip here is that you can store the butter fried tea and use it later to flavor your rice. Tastes delicious!
To continue, heat the flavored butter in a wok on medium heat. Add chopped garlic and fry for few minutes. Add shrimps and cook stirring constantly for about 5 minutes. Season with salt, crushed pepper and red chillies and stir to evenly coat the shrimps. Add the cream, finely chopped parsley and cook over low heat for another few minutes until the sauce is thick, dry and consistent. You should smell wonderful aromas by now. Add lemon juice and your shrimps are done!
Hot french bread and red wine.
Fruity, boozy drinks are the hallmark of summer. Let’s live the season off in style and get drinking those strawberries with this beautiful and refreshing tea infused martini.
1 tsp Rangsaa Insignia
30-40 ml citrus vodka
Start by preparing the tea infused ice cubes. Brew 1 tsp of Insignia in 250 ml pre-boiled water for 20 minutes. Once cool, refrigerate the tea in an ice tray. After the ice cubes are ready, follow the after-procedure right before serving your drink.
Add the strawberries and ice in a food processor and process until smooth. To prepare your drink add starwberry puree and vodka in a cocktail shaker and shake it for about 15 seconds. Pour into a martini glass immediately and garnish with strawberry.
Crispy and spicy meat starters to compliment the strong and sweet notes of the drink.
Serving size – 1
Prep time – 2 hrs
We favor Johnnie Walker Black Label because it’s vibrant, bold, smoky and aromatic qualities blend really well in tea cocktails. Here’s a simple and quick recipe with Rangsaa Levitate, that is delicious and a great way to savor the classic spirit.
50 ml Johnnie Walker Black Label
1 tsp Rangsaa Levitate
1 inch ginger slice
Begin with making the 100ml tea base. Add rangsaa levitate in pre-boiled water and brew for about 10 minutes, and strain it. Once cool, refrigerate the base for an hour. To make your drink, fill a glass with ice cubes. Add black label, ginger slice and stir. Top up with infused tea base and garnish with a lemon wedge.
With grilled or smoked meat dishes!
Serving size – 1
Prep time – 2 hrs