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Drink recipe · from the recipe book

Cherry-Pomegranate Coconut Black Tea Cooler

Bright, tart cherry and pomegranate black tea, gently spiced with cardamom and topped with a silky layer of coconut milk.

Cherry-Pomegranate Coconut Black Tea Cooler

Ingredients

  • 1½ cups (350 ml)340 gBrewed black teabrewed strong and cooled
  • ¾ cup pitted120 gSweet cherrieshalved
  • ½ cup (120 ml)120 gPomegranate juice
  • 2½ tbsp40 gWater
  • 2¼ tsp16 gHoney
  • ¼ tsp0.5 gGround cardamom
  • 1½ tsp8 gLemon juice
  • ⅓ cup80 gCoconut milk, cannedstirred smooth

Steps

  1. Brew the black tea strong and let it cool to room temperature, or chill it while you make the syrup.
  2. In a small pot, combine the cherries, water, honey and cardamom. Simmer over medium heat for 5 minutes, mashing the cherries with a spoon until they break down and turn syrupy.
  3. Take the pot off the heat and stir in the pomegranate juice and lemon juice to cool the cherry syrup quickly. Let it cool for about 10 minutes.
  4. Strain the cherry syrup through a fine sieve into a pitcher, pressing on the solids, then stir in the cooled black tea.
  5. Fill two glasses with ice and pour half of the cherry tea into each glass.
  6. Spoon half of the coconut milk over each glass so it swirls into the tea, and stir before sipping.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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