Singapore Spring Fling Recipe

Steep the tea

Bring 360 ml water to about 80°C (175°F). Add 2 tsp jade spring green tea to a teapot or heatproof container. Pour hot water over the tea and steep for 2–3 minutes to avoid bitterness. Strain or remove tea bags, then cool to room temperature (about 10–15 minutes).

Once cooled to room temperature, place the tea in the refrigerator or pour over 1 cup ice to chill quickly. Set chilled tea aside.

Bloom saffron

Place saffron threads in a small bowl and cover with 1 tablespoon (about 15 ml) warm water. Let sit 5–10 minutes to release color and aroma.

Simmer the syrup

In a small saucepan combine 1 cup fresh pineapple chunks, 1 tablespoon sugar, 60 ml water and the sliced ginger. Bring to a gentle simmer over medium heat, crushing a few pineapple pieces with the back of a spoon to release juices. Simmer 6–8 minutes until pineapple softens and liquid slightly thickens.

Add saffron and lime

Remove the saucepan from heat, stir in the saffron and its soaking liquid and 1 tablespoon fresh lime juice. Let the mixture steep 5 minutes off heat so the saffron and ginger infuse the syrup.

Strain and cool

Strain the syrup through a fine mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids. Let syrup cool to room temperature (about 15 minutes). This yields a bright pineapple-saffron-ginger syrup.

Assemble the drink

Fill a tall glass or two smaller glasses with ice. Into each glass pour 180 ml chilled jade spring tea, 30 ml pineapple-saffron-ginger syrup, and 30 ml pomegranate juice. Add 7.5 ml (1/2 tablespoon) fresh lime juice per serving (adjust to taste). Stir gently to combine so the layers integrate while retaining a subtle color gradation.

Garnish and serve

Top each glass with a few pomegranate arils and a lime wheel. Add mint leaves if using. Serve immediately with a straw or stirring spoon.