Terere de Naranja y Menta

Nutrition · per serving

Steps

1. 1

   Wash the mint leaves and squeeze the orange and lime juice if not already prepared. Set aside the orange slices and extra mint for serving.

   10 g mint leaves200 ml orange juice, freshly squeezed20 ml lime juice, freshly squeezed4 thin slices orange slices2 small sprigs extra mint sprigs
2. 2

   Place the yerba mate in a jug or large measuring cup. Pour in the cold water and stir well for 20 to 30 seconds to start the infusion. Let it stand for 3 minutes; this short steep keeps the drink fresh and not overly bitter.

   30 g yerba mate400 ml cold water
3. 3

   Strain the mate infusion through a fine sieve into a serving jug, pressing lightly on the yerba to extract the liquid without forcing through too much sediment.

   30 g yerba mate400 ml cold water
4. 4

   Add the orange juice, lime juice, and mint leaves to the strained infusion. Gently bruise the mint with the back of a spoon or muddler to release aroma, then stir. Taste and add a little more cold water only if you want a lighter flavor.

   200 ml orange juice, freshly squeezed20 ml lime juice, freshly squeezed10 g mint leaves
5. 5

   Fill 2 glasses with the ice cubes, then pour over the terere. Garnish each glass with orange slices and extra mint sprigs. Serve immediately while very cold.

   250 g ice cubes4 thin slices orange slices2 small sprigs extra mint sprigs

Origin & History

Terere is the cold counterpart to hot mate and is widely associated with the Rio de la Plata region and neighboring Paraguay, where drinking yerba mate is deeply rooted in daily life. In Argentina, especially in warmer months, chilled versions with citrus, herbs, or fruit juices are a refreshing variation on the traditional infusion.