Four Seasons Spring Lemon Blast Smoothie (700ml Commercial Formula)
Ingredient List • Spring Tea Infusion: 120ml (Steep in 85°C hot water for 6 minutes, strain and cool before refrigerating) • Lemon Juice Pulp: 55g • Fructose: 22–28ml (High lemon acidity, sugar amount can be increased appropriately) • Ice Cubes: 220g • Lemon Burst Beads: 40g (At the bottom of the cup) • Cheese Cream Sauce: 40–50g (On top)
Production Steps 1. Place 40g of lemon burst beads at the bottom of the serving cup. Optional: Add a small amount of lemon puree to create a decorative border on the cup wall, enhancing the visual appeal. 2. Add 120ml of Sichuan Spring tea infusion + 55g of lemon puree + 10g of 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 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 add lemon slices or mint leaves for decoration.
