An iced cocktail with tropical notes based on summer fruit that smells like coconut palms, do you like it? The chef of Persil & Mimosa imagines a recipe from the relaxing CBD infusion signed Ho Karan , the cool Breton brand that deals great hemp products.
Ingredients to shop for 1 liter of cocktail
1 liter of water
1 tablespoon of OKLM HO KARAN infusion
3 shiso leaves
1 peach
1 citron vert
1 tablespoon powdered coconut sugar (or coconut syrup)
A few edible flowers
Namely: you can replace the peach with passion fruit or strawberry, the shizo with mint, basil or ginger.
Preparation :
The day before :
Prepare the OKLM infusion in a pot.
Leave to infuse for 4 minutes at 85°C, then filter.
Leave to cool , then add all the other ingredients (except the flowers). Leave to infuse overnight (or at least a few hours) in the refrigerator.
The next day (or a few hours later), if the ingredients are a little heady, filter again and add fresh ingredients.
Add fresh edible flowers for decoration, then a few ice cubes. The good idea: prepare the ice cubes with the remaining flowers to impress your guests!
Also discover: What if we copied the mythical mussels and fries from Hortense? and the flowing caramel babka from Babka Zana .
