Vegan Caramel Sauce with Red Tea
A delicious dessert sauce made with organic red tea.
Red tea mix
- 0.375 kg brewed red tea
- 0.025 kg corn starch
- 0.065 kg fresh lemon juice
- 0.065 kg fresh pitted dates
- 1 pinch salt
- 0.375 kg demerara sugar
- 0.125 kg water
Cooking the caramel sauce:
Combine the sugar and water in a saucepan.
Bring to the boil and cook to approximately 132°C (until it resembles a caramel).
Once the sugar is ready, remove from the heat, then delaze with the red tea mix.
Return the sauce to the stove and bring back to the boil.
Reduce the heat to a simmer and cook a further 5 minutes while stirring with a whisk.