POMEGRANATE TEA

Bar recipe

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

Image of Martin Lippo

Download the recipe
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

    Ingredients

    • 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.

    In this step

Download this recipe

Download Download