Bar recipe

Martin Lippo, Chef at Vakuum and Nitrochool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Pomegranate tea


    • Frozen fruit purée 100% : Pomegranate - 560g
    • Mineral water - 440g
    • Black tea - 4g

    Heat water to 95°C

    Add tea, cover and steep for 4 minutes.

    Strain and cool.

    Mix with pomegranate purée.

    Serve chilled.

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