150 g yogurt nature
2 dl coconut milk (alternative milk)
5 g ginger (fresh)
1 tbsp grenadine syrup
1 tsp honey
½ tsp ground cardamom
pistachios to garnish
Remove the pulp from the mango and place in a blender with the remaining ingredients. Puree everything until creamy.
Pour into glasses and sprinkle with the pistachios.
3 l water
300 to 400g sugar
2 to 3 lemons
7 to 10 big elderflower
Cut lemons into thin slices. Shake flowers to ensure that no insects are in. Put lemons slices and flower into water and leave it covered for 24 hours in a cool place.
Add sugar and bring briefly to boil. Pour off through a sieve and leave to cool. The filtered juice can be kept for several days in the refrigerator.
Enjoy undiluted or mix juice with (mineral) water or mix it for a Hugo Cocktail with prosecco and some leaves of mint.