Four Seasons Spring Peach Blast Smoothie (700ml Commercial Formula)
Ingredient List • Spring tea infusion for all seasons: 120ml (boil with 85℃ water for 6 minutes, strain and cool before refrigerating) • Peach puree: 60g • Fructose: 18–24ml (adjust according to the sweetness of the puree) • Ice cubes: 220g • Peach burst beads: 40g (at the bottom of the cup) • Cheese milk topping: 40–50g (on top)
Production Steps: 1. Place 40g of peach burst beads at the bottom of the serving cup. Optionally, add a small amount of peach fruit juice to create a decorative layer on the cup wall, creating a smooth appearance of pink peach. 2. Add 120ml of Sichuan Spring tea soup + 60g of peach fruit juice + fruit sugar + 220g of ice cubes to the ice cream machine. Blend for about 40 seconds until a smooth and cold ice cream is formed. 3. Pour the blended ice cream into the cup, leaving a 2cm space at the liquid surface. 4. Slowly drizzle the cheese cream topping along the cup wall. You can decorate with peach slices. Drinking Suggestions: First, lick the cheese cream topping, then use an straw to mix the ice cream， and bite through the burst beads to experience the fresh peach juice.
