Drinks
Shikuwasa Summer Cooler
Tangy shikuwasa, cold jasmine tea and a touch of brown sugar — an alcohol-free refresher inspired by Okinawa.
- Prep
- 10 min
- Total
- 1 hr 10 min (including chilling)
- Makes
- 2 glasses
Pictured: shikuwasa, halved. Photo: Jpbrigand2 · CC BY-SA 4.0
Ingredients
Brown sugar syrup
- 2 tbsp Okinawan brown sugar (kokuto) or dark muscovado
- 2 tbsp hot water
Cooler
- 300 ml jasmine tea, brewed and chilled
- 40 ml shikuwasa juice, fresh or bottled
- 100 ml chilled sparkling water
- Ice cubes
- Lime or shikuwasa slices, to garnish
Featured citrus
Method
- 01
Brew the jasmine tea according to the packet, let it cool, then refrigerate for at least an hour.
- 02
Stir the brown sugar into the hot water until dissolved. Let it cool.
- 03
Fill two glasses with ice. Divide the shikuwasa juice and 1–2 tablespoons of syrup between them, to taste.
- 04
Pour in the chilled jasmine tea, top with sparkling water and stir gently. Garnish and serve.
Flavor Notes
Tangy and gently bitter, with floral tea and the caramel depth of brown sugar. Refreshing rather than sweet.
Good to Know
- Bottled shikuwasa juice can be very concentrated — start with less and add to taste.
