FUZE TEA has officially launched in Australia and brings a touch of sophistication with some fresh new flavour fusions which are sure to tickle the tastebuds. Iced Tea fans and those curious to try something different will not want to miss out!
FUZE TEA is now available in a vibrant range of five delicious flavours, transporting drinkers into their own tropical oasis. Each product has its own twist, containing surprising fusions that are deliciously good. Flavours include Wild Raspberry & Hibiscus, Summer Mango & Chamomile, Juicy Peach, Crisp Apple & Lemongrass and Zesty Lemon, made from a variety of teas including black, green and roiboos, for those feeling a little more adventurous. Brought to Australia by Coca-Cola, FUZE TEA is available now in a variety of different package sizes at a range of grocery outlets, convenience, petrol stores and QSR.
¼ part lemon juice
2 parts FUZE TEA Juicy Peach Ice Tea
2 Parts FUZE TEA Zesty Lemon Ice Tea
Dehydrated lemon wheel garnish. For this drink, we embrace the social and vibrant nature of the brand. This is a twist on a classic, the Fish House Punch.
½ part lime juice
¼ part fennel juice
4 parts FUZE TEA Crisp Apple & Lemongrass
Carbonate and served tall over ice with a dehydrated lime wheel to garnish.
¼ part lime juice
¼ lemon juice
1 part cream
1 dash rosewater
½ egg white
Topped with FUZE TEA Wild Raspberry & Hibiscus soda and garnished with dehydrated raspberry dust. This drink is a twist on a Ramos Gin Fizz.
By Anna Eden & The Classic Cupcake Co.
This is a fool-proof recipe developed by Anna and the team for quick and easy cupcakes.
200 g plain flour
150 g caster sugar
125 g butter
125 ml FUZE Tea (flavour of choice)
2 large egg(s)
½ teaspoon(s) salt
2 teaspoon(s) baking powder
1tsp pure vanilla extract
50g of fresh mashed fruit (choose the fruit that corresponds to your FUZE Tea)
Oven 170C (160C for fan oven)
Put all the ingredients together into the mixing bowl and mix on a slow speed until no lumps remain. Turn mixer up to high speed for three minutes or until the batter is pale and smooth. Put batter into cupcake cases and bake until springy to touch (approx. 17-20 mins depending on your oven).
A little tip: Fill your cases up to weight between 36g-38g for the perfect cupcake ready to decorate with buttercream frosting.
Chocolate Cupcakes: For delicious a light chocolate cupcakes, replace 35g of the flour with Callebaut 100% pure cocoa powder
FUZE Tea Buttercream
125g unsalted butter, softened
250 pure icing sugar
2-3 tablespoons pureed berry reduction at room temperature (use the corresponding fruit that appears in the FUZE Tea)
½ tea spoon lemon juice
Table spoons of FUZE Tea (flavour of your cupcake)
To make your fruit reduction, place a few berries in a food processor with a squeeze of lemon juice until pureed. Strain your puree through a fine sieve to remove any unwanted -bits' from your mixture. Cream the butter and gradually add the icing sugar. Add table spoon by table spoon of further icing sugar if thicker consistency is required. Turn mixer up to high speed and beat well for a few minutes until the icing is and smooth. Slowly add your berry puree and mix in until combined with the mixture.