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Ginger lemonade with hibiscus


Syrup «Spicy barberry» — 200 g
Hibiscus500 ml
Freshly squeezed lime juice — 120 ml
Mineral sparkling water or coconut water to taste

Water1 liter
Fructose — 1 kg
Dried barberry200 g
Black cardamom — 10 g


SYRUP «SPICY BARBERRY«. All the ingredients put them in a saucepan and bring to a boil.Grind in a blender and strain.

In a SHAKER OR OTHER CONTAINER to mix the syrup, hibiscus tea, lime juice and shake.Pour into a pitcher, add water or coconut water.ginger-lemonade-with-hibiscus

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