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
Bring hot water to the boil. Pour in 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 blueberries (for a more intense purple color, you can boil the blueberries with 1 tablespoon water. This will naturally intensify the blueberries' coloring)
1 sprig of rosemary
1 teaspoon sweetener of your choice (I used cane sugar)
Blend 2 dl coconut water. Mash to release aromas and blend structures.
Pour 1 tablespoon of the presereved lemon juice in a small container. Turn both edges of the glass to a depth of about 0.5 cm and «coat» with coconut flakes to give them a beautiful appearance.
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.
