shott

Orange & Lemongrass

  • RealFruit

  • No Artificial
    flavours or
    colours

  • Serve
    hot
    or cold

  • Caffeine
    Free

  • Made in
    New
    Zealand

What could be more refreshing than citrus with a hint of lemongrass? The sweet, orange taste of this delicious tea is nicely balanced with the fresh lemony taste of lemongrass – a light, sophisticated treat you can enjoy any time of day.

GET CREATIVE

Oranges. They’re a pain to eat. They’re messy, sticky and you always need a knife.
SHOTT Orange and Lemongrass concentrate takes all the goodness of a few sun-soaked Oranges with a twist of Lemongrass, but with none of the hassle.
Dumplings, Duck Breast, Tea and Soda can all start with one bottle of Orange and Lemongrass SHOTT.
Love the taste and leave all the problems behind.

Recipe

Beautiful Sun Iced Tea

Ingredients

  • 30mL SHOTT Orange & Lemongrass
  • 1 Hibiscus Tea Bag
  • 180mL Hot Water
  • Ice
  • Garnish: An Edible Flower and Fresh Mint

Method

  1. In a separate heatproof jug, infuse the tea bag with the hot water and set aside to cool.
  2. Fill a glass with the ice.
  3. Pour the SHOTT Orange & Lemongrass over the ice.
  4. Top with the cooled infused tea and stir to combine.
  5. Garnish with the edible flower and a sprig of mint.
  6. Serve & enjoy.
Beautiful Sun Iced Tea

Recipe

Teriyaki Salmon

Ingredients

  • 60mL SHOTT Orange & Lemongrass
  • 20mL Sesame Oil
  • 20mL Olive Oil
  • 60mL Tamari
  • 400g Fresh Salmon
  • 1 Piece Fresh Ginger
  • 3 Cloves Garlic (Finely Sliced)
  • 1 Pinch Black Pepper
  • 2 Bunches Pak Choy
  • 1 Pinch Chili Flakes

Method

  1. Cut the salmon into serving sizes.
  2. In a small bowl, mix together all of the remaining ingredients and the pour mixture over the salmon.
  3. Place the bowl in the fridge and let it marinade for 30 minutes.
  4. Add the olive oil to a pan over medium to high heat. Add the salmon to the pan (skin side down) for 2 minutes, then add the marinade, and keep cooking until the salmon has turned opaque half way up the side.
  5. Turn the salmon and cook for a further 3 to 4 minutes. If the sauce starts to get too thick, add a little water so it doesn’t burn.
  6. Add the sesame oil, chili flakes and the ginger into a pan and heat until fragrant. Add in the pak choy until just wilted.
  7. Serve & enjoy.
Teriyaki Salmon

Recipe

Rum & Orange Toddy

Ingredients

  • 30mL SHOTT Orange & Lemongrass
  • 40mL Aged Rum
  • 120mL Hot water
  • 1 Dash Angostura Bitters
  • Garnish: A Cinnamon Stick and Orange Slices

Method

  1. Pour the SHOTT Orange & Lemongrass, aged rum and the angostura bitters into a glass.
  2. Top with the hot water and stir to combine.
  3. Garnish with the cinnamon stick and the orange slices.
  4. Serve & enjoy.
Rum & Orange Toddy

Recipe

Orange & Lemongrass Salad Dressing

Ingredients

  • 20mL SHOTT Orange & Lemongrass
  • 20mL SHOTT Tahitian Lime
  • 100g Mayonnaise
  • 5g Salt
  • 5g White Pepper Powder

Method

  1. Add the SHOTT Orange & Lemongrass into a bowl and mix with the SHOTT Tahitian Lime and mayonnaise.
  2. Add the salt and white pepper and mix together.
  3. Serve & enjoy.
Orange & Lemongrass Salad Dressing

Recipe

Orange & Pear Tart

Ingredients

  • 120mL SHOTT Orange & Lemongrass
  • 6 Pears
  • 100g Butter
  • 1 Puff Pastry Sheet
  • Rind From One Orange

Method

  1. Preheat the oven at 180°C on fan bake.
  2. Core and slice the pears into quarters.
  3. Heat a skillet or oven-friendly pan on medium heat.
  4. Melt the butter in the pan, and add the orange rind and the SHOTT Orange & Lemongrass
  5. Place the pears in the pan and sauté for 2 minutes each side.
  6. Remove from the heat and place the pastry sheet over the top, tuck in the sides.
  7. Place in the oven and cook for 20 minutes or until the pastry is puffed and golden.
  8. Remove from the oven and flip the tart onto a plate.
  9. Be careful of hot liquid from inside the pan.
  10. Serve & enjoy.
Orange & Pear Tart

Recipe

Orange Lemonade

Ingredients

  • 20mL SHOTT Orange & Lemongrass
  • 180mL Soda Water
  • Ice
  • Garnish: Fresh Mint & Orange Slices

Method

  1. Fill a glass with ice.
  2. Pour the SHOTT Orange & Lemongrass over the ice.
  3. Top with the soda water & stir to combine.
  4. Garnish with fresh mint leaves & quartered orange slices.
  5. Serve & enjoy.
Orange Lemonade

Recipe

Orange & Lemongrass Tea

Ingredients

  • 20mL SHOTT Orange & Lemongrass
  • 180mL Hot Water

Method

  1. Pour the SHOTT Orange & Lemongrass into your favourite mug.
  2. Top with hot water & stir to combine.
  3. Steep for 2-3 minutes.
  4. Serve & enjoy.
Orange & Lemongrass Tea

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