Serves 2

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In large heatproof mug, place 2 tea bags and boiling water. Set aside so tea can steep for 10 minutes. Discard tea bags and let tea cool.

In 2 tumbler glasses, divide julienned shiso and lemon and lime juices equally. With spoon, bruise shiso lightly. Fill each tumbler with ice, divide green tea and gin (if using) evenly between glasses, and stir lightly to combine. Garnish with an extra shiso leaf and serve.

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Line baking sheet with parchment paper. Melt white chocolate in double boiler or heatproof bowl set over a pan of lightly simmering water, stirring often.

Sift matcha powder and ginger over chocolate to make sure there are no lumps. Stir until streaks disappear and chocolate is uniform green in colour. Stir in 1/3 cup (80 mL) mango and 1/4 cup (60 mL) coconut flakes. Spread chocolate mixture onto parchment-lined baking sheet to about 1/4 in (6 mm) thickness and then sprinkle on remaining mango and coconut flakes, as well as cacao nibs. Chill in refrigerator until firm, about 30 minutes. To serve, break into pieces of desired size.

Dessert

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Gluten Free

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Green tea is an ancient beverage with a bevy of health benefits. Research shows that it can boost your brainpower, keep you calm, and reduce cancer risk.

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