Ginger lemonade with hibiscus
Ingredients Syrup «Spicy barberry» — 200 g Hibiscus — 500 ml Freshly squeezed lime juice — 120 ml Mineral sparkling water or coconut water to taste SYRUP «SPICY BARBERRY«: Water — 1 liter Fructose — 1 kg Dried barberry — 200 g Black cardamom — 10 g Cooking SYRUP «SPICY BARBERRY«. All the ingredients put…
Ingredients
Syrup «Spicy barberry» — 200 g
Hibiscus — 500 ml
Freshly squeezed lime juice — 120 ml
Mineral sparkling water or coconut water to taste
SYRUP «SPICY BARBERRY«:
Water — 1 liter
Fructose — 1 kg
Dried barberry — 200 g
Black cardamom — 10 g
Cooking
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.
