Tropical Tulsi Sweet Tea | Organic Loose Leaf | Seasonal

• 2.5 cups water
• 1 cup pure pineapple juice
• ½ cup honey
• 1 lime, juiced
• 8 tbsp Tropical Tulsi tea
• 1 oz gelatin 
• 1 can coconut cream
• Pure maple syrup

1. Add the water, pineapple juice, honey, and lime juice to a saucepan over medium heat. Stir until the honey is completely dissolved, then remove one cup of the liquid from the pan and set aside.
2. Add the Tropical Tulsi tea and bring to a boil. Remove from the heat and let it steep for 15 minutes. Strain. 
3. Add the gelatin to the 1 cup of liquid mixture that was set aside and whisk until dissolved. Pour into the strained tea mixture and mix.
4. Divide the mixture into single serving cups. Alternatively, pour onto a lined baking sheet. 
5. Let chill in the refrigerator for at least 3 hours to set.
6. Meanwhile, empty the coconut cream into a large mixing bowl (only the hard part, not the liquid)
7. Start by adding about 1 tbsp pure maple syrup and use a hand mixer to whip up. Taste and adjust the sweetness as needed. Refrigerate until ready to serve. 
8. Once the jello is hardened, top with the whipped coconut cream and serve immediately.

Tropical Tulsi Syrup

• 1 ¼ cup water
• ¼ cup Tropical Tulsi Sweet Tea
• ½ cup honey

Mocktail - makes 2

• 8 oz 100% pineapple juice
• 8 oz 100% orange juice
• 4 tbsp Tropical Tulsi syrup
• Maraschino cherries, to garnish - optional

1. Add the water to a saucepan and bring to a simmer. Stir in the tea and let simmer for about 10 minutes.
2. Strain the tea, then stir in the honey while it's still hot. Let cool completely. 
3. To make the cocktail, place 2 tbsp of the syrup into the bottom of two serving glasses. Fill each serving glass to the top with ice. Add 4 oz of pineapple juice to each serving glass, then 4 oz of orange juice to each serving glass. Garnish with cherries if desired. 
4. Stir and enjoy!