Ingredients:
2 mangos
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
Method:
Remove the pulp from the mango and place in a blender with the remaining ingredients. Puree everything until creamy.
Serving:
Pour into glasses and sprinkle with the pistachios.
Ingredients:
3 l water
300 to 400g sugar
2 to 3 lemons
7 to 10 big elderflower
Method:
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.
Serving:
Enjoy
undiluted or mix juice with (mineral) water or mix it for a Hugo Cocktail with prosecco and some leaves of
mint.