Ruby Rose Recipe

Brew the tea

Bring 3 cups water to a near boil. Add 2 tbs black tea leaves (or 2 strong black tea bags), remove from direct heat and steep 4–5 minutes for a strong brew. Strain leaves (or remove bags) and set the brewed tea aside to cool to room temperature.

Once the tea is warm (not hot), pour over a shallow bowl of ice or transfer to the refrigerator to chill. You want the tea cold before assembling to keep the milk from curdling and to preserve the strawberry color.

Cook down the strawberries

Place 1.5 cups hulled strawberries, 2 tbs granulated sugar and 1 tbs lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and release juice (about 4–6 minutes). Do not over-reduce — you want a thick, saucy purée.

Blend and finish

Transfer the cooked strawberries to a blender and blitz until smooth (or mash with a fork for a chunkier texture). Strain through a fine mesh if you prefer seedless purée. Stir in 1.5 tbs rose syrup and 2 tbs of the simple syrup (reserve the remaining 1 tbs for the pearls). Taste and adjust sweetness/rose intensity; chill the purée while preparing other components.

Cook the tapioca pearls

Bring 4 cups water to a rolling boil in a medium saucepan. Add 1/2 cup instant tapioca pearls and stir gently to prevent sticking. Cook according to package directions until pearls are translucent and chewy (generally 8–12 minutes for instant pearls), stirring occasionally. When cooked, drain pearls and immediately toss with the reserved 1 tbs simple syrup to prevent sticking and to sweeten. Keep warm or cool slightly; pearls can be used warm or at room temperature.

Prepare the rose milk

In a jug or shaker combine 2 cups whole milk, 2 tbs sweetened condensed milk and 1 tsp rose water. Whisk or shake until fully combined and slightly frothy. Taste and adjust — add a little more condensed milk if you want sweeter or more rose water if you want a stronger floral note (use rose water sparingly; it’s potent). Chill briefly if needed.

Portion pearls and ice

Divide the cooked tapioca pearls between two tall glasses (about 3–4 tbs pearls per glass). Add ice to each glass (about 1 cup ice per glass, adjusting to preference).

Layer the drink

Pour about 3/4 cup (180 ml) chilled brewed tea into each glass over the pearls and ice. Spoon 2–3 tbs chilled strawberry‑rose purée into each glass (drop it against the side of the glass for a streaked 'ruby' effect). Slowly pour the rose milk mixture over the back of a spoon to float it on top, using about 1/2 cup milk mixture per glass. This layering creates a pretty gradient; stir before drinking if desired.

Finish and serve

Garnish each glass with 1/2 tsp dried edible rose petals and two strawberry slices on the rim or floated on top. Serve with a wide straw and an extra small spoon for the pearls. Optional: add a few drops more rose water or a drizzle of extra rose syrup for more floral aroma.