Zingy cucumber basil Mocktail
Cucumbers paired with basil feel refreshingly bright. This duo shines when combined with zingy booch and ice.
- Prep Time: 20
- Total Time: 30
- Yield: 4 glasses of 10oz/3dl each
Ingredients
2 organic „Nostrano“ cucumbers (approx. 1 lb/500 g)
2 tbsp organic chili salt
1 tbsp dried (organic) edible blossoms
4-5 organic lemons, 3,3 oz/1 dl juice, ½ lemon for salt decoration
1 bunch organic basil
4 tsp organic pear syrup
17 oz/5 dl organic ginger kombucha
Ice cubes
Instructions
1. Roughly peel the cucumbers and grate them into a bowl (medium-fine).
2. Spread the chili salt and flowers evenly on a small plate.
3. For the decorative salt rim, moisten the outside of the glass with half a lemon, then toss the salt and flower mixture directly in the plate.
4. Place one or two basil sprigs, stems into the glass and lightly crush with a wooden muddler.
5. Add 1,6 oz/50 ml cucumber, 0,8 oz/25 ml lemon juice, and 1 teaspoon of pear syrup and mix with a spoon.
6. Top with ice cubes and 1 dl ginger kombucha, then garnish with a sprig of basil.
Notes
- Make your own chili salt: Combine 3 parts fine sea salt and 1 part finely ground organic chili in a clean jar, seal, and shake well.
- Use peppermint instead of basil.
Find it online: https://tastyasheck.com/zingy-cucumber-basil-mocktail/