Turmeric and Soursop Chia Slush Tea

1.In a saucepan, bring 4 cups of water to a boil.

2.Once boiling, remove from heat and add the dried soursop pulp. Let steep for about 15-20 minutes until the water is infused with flavor.

3.Strain the soursop tea into a large pitcher, discarding the pulp.

4.While the tea is still warm, stir in the honey and jaggery until fully dissolved.

5.Add the turmeric powder, black pepper, ground cardamom, and lemon juice to the pitcher, mixing well to combine.

6.Allow the mixture to cool to room temperature, then refrigerate until chilled, about 1 hour.

7.Once chilled, stir in the chia seeds and let sit for about 10 minutes to allow the seeds to swell and absorb some liquid.

8.In a blender, combine the chilled soursop mixture with the ice cubes and blend until smooth and slushy in texture.

9.Pour the slush into glasses and garnish with fresh mint leaves. Serve immediately.