Maxime Le Gal
- Frozen fruit purée 100% : Pink grapefruit - 70ml
- Frozen speciality : Ginger - 20ml
- hibiscus tea - 70ml
- Sparkling water - 40ml
Build all ingredients in a glass, top with ice cubes.
Garnish with a black salt rim and hibiscus flowers in the glass.
10g dried hibiscus flowers
300ml mineral water
100g granulated white sugar
2g citric acid
1g malic acid
Infuse hibiscus flowers in boiling hot water, simmering covered for 10 mins. Add the sugar, stir to dissolve, remove from heat, and infuse, covered for another 10mins, filter,and leave to cool down.
Mix acids in and stir to dissolve, keep refrigerated.
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