Strawberry Green Tea Electrolyte Drink
A batch-ready strawberry green tea electrolyte drink made with fresh strawberries, coconut water, and Himalayan pink salt. Naturally hydrating with real potassium and sodium -- no powder packets, no artificial dye. Makes 4 servings in about 15 minutes.
Servings 4 glasses
Calories 60kcal
Cost $4
Equipment
- 1 Kettle or small saucepan
- 1 Blender
- 1 Fine mesh strainer optional -- skip for a thicker texture
- 4 Mason jars (16 oz) for batch storage
Ingredients
For the Green Tea Base
- 2 cups filtered water for brewing -- do not use boiling water
- 2 green tea bags standard supermarket green tea; Bigelow Classic Green recommended
For the Electrolyte Blend
- 1 1/2 cups unsweetened coconut water no added sugar or flavoring
- 1 cup fresh strawberries hulled; frozen works if fully thawed first
- 2 tablespoons fresh lemon juice about 1 lemon
- 1/4 teaspoon Himalayan pink salt or plain sea salt
- 1-2 teaspoons raw honey optional -- add to taste or skip entirely
- 4 sprigs fresh mint optional -- for garnish and storage
Instructions
Brew the Green Tea Base
- Heat 2 cups of filtered water in a kettle. Bring to a boil, then let it rest for 2 minutes -- this drops the temperature to around 80C (176F). Do not steep green tea with boiling water; it pulls bitter tannins from the leaves.
- Place both green tea bags into the hot water and steep for exactly 2-3 minutes. Set a timer. Remove the bags promptly -- do not squeeze them, as squeezing increases bitterness.
- Let the brewed tea cool to room temperature, then refrigerate until cold, at least 30 minutes. The tea must be cold before blending -- warm tea will cook the strawberries slightly and dull the color.
Blend and Assemble
- Add the hulled strawberries and 1/2 cup of the cooled green tea to a blender. Blend on high for 20-30 seconds until smooth and uniformly pink. The green tea base will shift to a pale rose color immediately.
- Pour the strawberry-tea blend through a fine mesh strainer into a large pitcher or bowl to remove seeds and pulp. Press the pulp gently with a spoon. Skip this step if you prefer a thicker, more textured drink.
- Pour the remaining cooled green tea and the coconut water into the pitcher with the strained strawberry blend. Add lemon juice and Himalayan pink salt. Stir well for 30 seconds to fully dissolve the salt. Taste and add honey if you want sweetness.
- Pour over ice into glasses and garnish with a mint sprig and lemon wheel. To batch prep, divide into 4 sealed mason jars and refrigerate for up to 3 days. Add a mint sprig to each jar before sealing. Shake each jar before serving -- strawberry pulp settles overnight.
Notes
Steep green tea at 80C -- not boiling -- for 2-3 min max to prevent bitterness. Batch stores 3 days refrigerated. Shake before serving. For a sparkling version, fill glass 1/2 with concentrate and top with chilled sparkling water. Frozen strawberries work if fully thawed first. Replace coconut water with filtered water + an extra pinch of salt if needed.
