MANGO AND COCONUT RUM PUNCH

INGREDIENTS - SERVES 2

• 2 teaspoons of JBC ‘malibu coconut’ ice tea mix

• 1/2 cup of boiling water

• Ice

• 1 lime, juiced - plus the zest for garnish

• 1 cup fresh mango

• Water, tonic water or lemonade

• 1 tsp of agave syrup, maple syrup or honey

• 1 shot of white or dark rum

• Lime slices and zest, for garnish

RECIPE

• Place the JBC tea mix in to a jug or large mason jar and pour over the boiling water. Let steep for 10 minutes then chill in fridge for 30 minutes.

• When chilled, add to a blender the brewed tea, mango, syrup, and lime juice. Blend until smooth.

• Pour the mixture between two glasses and top up each with the water/tonic/lemonade. Pour in the rum shot and stir well. Add ice cubes and garnish with the lime slices and zest.