Four Seasons Spring Pomegranate Blast Smoothie (700ml Commercial Formula)
Ingredient List • Spring tea infusion for all seasons: 120ml (boil with 85℃ water for 6 minutes, strain, cool and refrigerate) •Pomegranate puree /Pomegranate concentrated juice： 60g • Fructose: 20–26ml (adjust according to the sweetness of the Pomegranate puree) • Ice cubes： 220g •Pomegranate burst beads： 40g (at the bottom of the cup) • Cheese milk topping： 40–50g (on top)
Production Steps: 1. Place 40g of pomegranate burst beads at the bottom of the serving cup. Optionally, add a small amount of pomegranate puree to create a decorative ring on the cup wall, achieving a red thread effect. 2. Add 120ml of Sichuan Spring tea infusion + 60g of pomegranate puree + fruit sugar + 220g of ice cubes to the ice cream machine. Blend for about 40 seconds until a smooth ice cream is formed. 3. Pour the ice cream into the cup, leaving a 2cm space at the liquid surface. 4. Slowly drizzle the cheese cream topping along the cup wall, and sprinkle pomegranate seeds for decoration.
