Apple juice slow-infused with jasmine tea, blended with red apple jam, lemon, and espresso over ice.
Infuse 5g jasmine tea in 250ml apple juice and refrigerate for 8-12 hours. Blend 100g of the infused apple jasmine tea with 20g red apple jam, 8g lemon juice, and a shot of fresh espresso until light and fluffy, then pour into a glass full of ice.
Ice, jasmine tea, apple juice, red apple jam, lemon juice, and a shot of fresh espresso.
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