Recipes | Fruits From Chile
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dried tapioca (Boba) pearls, rainbow colored

½ cup sugar


1 cup freshly squeezed lemon juice

light agave nectar, to taste

1 fresh Chilean lemon, sliced into rounds


Bring a kettle full of water to a boil.

Place ½ cup sugar in a medium bowl. Add ½ cup boiling water. Stir to dissolve. Set simple syrup aside.

Cook tapioca pearls as per manufacturer’s instructions on the package. When tapioca pearls are finished cooking, drain and add pearls to the simple syrup. Let cool and bit, then refrigerate the submerged pearls until serving time.

At serving time, place 3/4 cup water and ¼ cup lemon juice in 4 large glass. Add 1/3 cup tapioca pearls to each glass. Add simple syrup and additional agave nectar to taste. Then add ice, as desired. Top each tea with a nice slice or two of lemon and a wide Boba straw!


Serves 4