Purple Sunshine Drink
Here is a delicious cocktail created by @lovleyfoodyvery inspired, alcohol free and super refreshing. Just goes to show that sauerkraut will always surprise us!
Preparation time: 15 minutes
One hour before: Pour the tea and let it cool down
Ingredients: Sunbeam Tea + Preserved Lemon from Fermentierra, blueberries, rosemary, coconut water, lemon, ice cubes, sweetener of your choice, grated coconut, water
For 2 glasses
Boil hot water. Pour Sunbeam Tea, let it seep for a few minutes and cool down.
2-3 small pieces of the preserved lemon
1/4 lemon, cut into small pieces
1 handful of blueberries (for an extra intense purple colour, you can boil the blueberries with 1 tablespoon of water. This will naturally intensify the blueberries colours)
1 sprig of rosemary
1 tsp sweetener of your choice (I used cane sugar)
Mix 2 dl coconut water. Crush so that the aromas can develop and the structures mix together
Pour 1 tablespoon of the presereved lemon juice into a small container. Turn the two rims of the glass in it about 0.5 cm deep and then "coat" in coconut flakes to create a beautiful look.
Pour the lemon juice into the blueberry-lemon mixture.
Fill both glasses about 2/3 full with ice cubes.
Strain the blueberry-lemon-coconut mixture through a sieve and divide into both glasses
Pour the Sunbeam Tea carefully.
Garnish with fresh lemon, blueberries and sprig of rosemary.