Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 i've made this bubble tea recipe before. i've used pineapple and then added 2 T. of cream of coconut (coco lopez) and it tasted wonderful. even my son loved it. i've also used lychee fruit(canned, found at asian markets)in this recipe. we recently had a coconut and adzuki bean bubble drink at a local vietnamese restaurant....it was good too. Bubble Tea w/ Fresh Fruit The best tasting fresh fruit drinks include strawberry, watermelon, mango, red bean (adzuki), and papaya. 1 cup fresh fruit 1/2 cup milk sugar syrup to taste (made by combining equal parts of sugar and water, bring to a boil, remove from heat and cool. can be store in refrigerator for several weeks). 1 cup ice 2 fl. oz. cup of cooked Bubble Tea Tapioca Pearls Put all ingredients except bubble tea tapioca pearls into a blender and blend well. Make sure that the fruits are grinded into the milkshake. Add bubble tea tapioca pearls to a cup, and pour your drink over. Put in your big fat bubble tea straw and enjoy. Personals - Better first dates. More second dates. http://personals. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2005 Report Share Posted April 2, 2005 Can you really drink it? Or do you end up needing a spoon for the tapioca... I am really struggling with this concept... That adzuki bean combo sounds fascinating!! m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2005 Report Share Posted April 3, 2005 Susie, how was that lychee fruit? I had a friend recommend to me to try it (said it had this sweet syrup in the can), but it's been sitting in my fridge for quite some time. I don't know what to do with it. It definitely will not be used in any type of bubble tea though, lol. Not the biggest tapioca fan. Shawn , " artichoke72x " <artichoke72x> wrote: > i've made this bubble tea recipe before. i've used > pineapple and then added 2 T. of cream of coconut > (coco lopez) and it tasted wonderful. even my son > loved it. i've also used lychee fruit(canned, found > at asian markets)in this recipe. we recently had a > coconut and adzuki bean bubble drink at a local > vietnamese restaurant....it was good too. > > Bubble Tea w/ Fresh Fruit > > The best tasting fresh fruit drinks include > strawberry, watermelon, > mango, red bean (adzuki), and papaya. > > 1 cup fresh fruit > 1/2 cup milk > sugar syrup to taste (made by combining equal parts of > sugar and water, bring to a boil, remove from heat and > cool. can be store in refrigerator for several weeks). > 1 cup ice > 2 fl. oz. cup of cooked Bubble Tea Tapioca Pearls > > Put all ingredients except bubble tea tapioca pearls > into a blender and blend well. > Make sure that the fruits are grinded into the > milkshake. > Add bubble tea tapioca pearls to a cup, and pour your > drink over. > Put in your big fat bubble tea straw and enjoy. > > > > > > Personals - Better first dates. More second dates. > http://personals. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2005 Report Share Posted April 3, 2005 they are good, shawn. i like the fresh ones better..for just eating....pretty fruit. the canned lychee with syrup is what i used for my drinks. you could make the bubble tea with the lychee and not add tapioca. lol, here's an idea...blend them up with lime juice, triple sec and tequila and make lychee margaritas! susie --- matrixenos <matrixenos wrote: > > Susie, how was that lychee fruit? I had a friend > recommend to me to > try it (said it had this sweet syrup in the can), > but it's been > sitting in my fridge for quite some time. I don't > know what to do > with it. It definitely will not be used in any type > of bubble tea > though, lol. Not the biggest tapioca fan. > > Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2005 Report Share Posted April 4, 2005 > 2 fl. oz. cup of cooked Bubble Tea Tapioca Pearls Are bubble tea tapioca pearls any different from regular tapioca pearls, like Minute that I see in the grocery? Or do they need to be special ones? Thanks, Amy Quote Link to comment Share on other sites More sharing options...
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