📝 About This Recipe
Experience the ultimate South American refresher with Tereré, the ice-cold sibling of traditional Yerba Mate. Hailing from the heart of Paraguay, this beverage is more than a drink; it is a ritual of friendship and vitality featuring earthy yerba mate steeped in a vibrant 'jugo' of citrus and crushed medicinal herbs known as Poha Ñana. It is crisp, bracingly cold, and offers a clean, jitter-free caffeine boost that is perfect for sweltering afternoons.
🥗 Ingredients
The Infusion Base
- 1/2 cup Yerba Mate (high-quality, loose leaf with stems (con palo))
- 4 cups Ice Cubes (large chunks preferred for slow melting)
- 1.5 liters Filtered Water (chilled)
Poha Ñana (Fresh Herbal Aromatics)
- 1 handful Fresh Mint Leaves (bruised to release oils)
- 1 inch Fresh Ginger (peeled and sliced)
- 1 stalk Lemongrass (tender white part only, smashed)
- 2 pieces Lime (one sliced into rounds, one juiced)
Optional Natural Sweeteners
- 3-4 pieces Stevia Leaves (dried or fresh for a traditional touch)
- 1-2 tablespoons Honey or Agave (optional, dissolved in a little warm water first)
👨🍳 Instructions
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1
Begin by preparing your 'Termo' or large insulated pitcher. Fill it halfway with large ice cubes to ensure the water stays freezing cold throughout the session.
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2
Prepare the Poha Ñana (herbs). Using a mortar and pestle, lightly bruise the mint, lemongrass, and ginger to release their aromatic oils and medicinal properties.
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3
Add the bruised herbs, lime juice, and lime slices into the pitcher with the ice.
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4
Pour the 1.5 liters of chilled filtered water over the ice and herbs. Stir gently and let it sit for 5 minutes to allow the flavors to marry.
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5
Prepare your 'Guampa' (the drinking vessel). Fill it approximately 2/3 full with the loose-leaf Yerba Mate.
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6
Tilt the Guampa at a 45-degree angle so the yerba accumulates on one side, creating a slope or 'montañita' (little mountain).
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7
Pour a small amount of cold water from your pitcher into the empty space at the bottom of the slope. Let it sit for 1 minute to hydrate the leaves; this prevents clogging the straw.
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8
Insert the 'Bombilla' (metal straw with filter) into the bottom of the slope. Press it firmly and avoid moving it again to keep the filter clear.
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9
Pour the herbal ice water from the pitcher into the small well around the bombilla until it reaches the top of the yerba.
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10
Wait about 30 seconds for the first infusion to deepen, then sip through the bombilla until you hear the characteristic 'slurp' indicating the vessel is empty.
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11
Refill the Guampa with more cold water from the pitcher and repeat. The first few pours will be strong and earthy, mellowing out as you continue.
💡 Chef's Tips
Always use 'Yerba Mate con Palo' (with stems) for Tereré as the stems act as an extra filter and provide a lighter flavor profile. Never use boiling water for Tereré; the goal is a cold extraction which results in less bitterness and a smoother finish. Avoid stirring the bombilla once it is placed; moving it will clog the filter holes with fine yerba dust. If the flavor becomes too weak (lavado), you can carefully spoon out some spent yerba and top it with a fresh tablespoon of dry leaves. For a citrus explosion, replace half of the water in the pitcher with fresh-squeezed orange or grapefruit juice.
🍽️ Serving Suggestions
Serve alongside 'Chipa', a traditional Paraguayan cheesy bread, for an authentic experience. Pair with a plate of sliced tropical fruits like mango, pineapple, and papaya. Enjoy as a mid-afternoon palate cleanser during a backyard barbecue or 'Asado'. Add a sprig of fresh rosemary or a cinnamon stick to the pitcher for a sophisticated, woody aromatic twist.