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A sizzling Australian summer just isn’t the same without stonefruit. Picture yourself savouring a firm mango cheek straight from the chiller, the juiciness of an overripe peach or savouring the crisp flesh of a cherry. It’s almost too good to be true.

For as long as I can remember, February is the perfect time to pick up bulk bargains of mangoes, peaches, nectarines and cherries from greengrocers with a glut of quality fruit. I look forward to using all the blemished, overripe late-season fruit I can get my hands on to prepare cocktails, smoothies and sorbets. 

If you're like me, you end up buying too much fruit all at once because the price is irresistible. I've learned the trick is to put the best pieces of fruit into the refrigerator for a hot afternoon treat, while cutting up and freezing overripe pieces for drinks. 

With February fruit and summer fun in mind, we've formulated our launch blends Cherry Sour, Summer Sonnet, Tropical Slice and Lady Rose. You simply can’t go wrong with these fruit cocktail inspired delicacies, whether it is the tart ruby red Cherry Sour, the thirst-quenching mango and green tea Tropical Slice, or the enlivening peach and black tea Summer Sonnet. Bring a chilled pitcher of Lady Rose to a picnic with cheese and crackers for an indulgent treat.

If you’re with responsible company, I encourage you to mix your own cocktails; add a little gin and mint into your Cherry Sour, spritz lime and vodka into your Tropical Slice or mix a dash of bourbon and bitters into your Summer Sonnet.

How do you take your Endeavour Tea blend— as a mocktail, cocktail or just the way it is?

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