Preparation
Step 1: Prepare the ingredients
- Put 8 g of “ Un soir de Noël ” tea in 3 muslin bags and infuse them for 12 to 15 hours in spring water.
- Cut the lemons into thin slices 3 mm thick, place them on a sheet of baking paper and bake at 55°C. Dehydration can take from 2 to 6 hours, depending on the thickness of the slices and their water content. Turn them every hour.
- Store in a dry place.
step 2: the mocktail
- Add to a shaker 12 cl of mango puree, 30 cl of pineapple juice, 6 cl of lemon juice, 12 cl of coconut cream, 6 cl of brown syrup, about ten ice cubes, 60 cl of “ Un soir de Noël ” iced tea and add the cinnamon.
- Mix and shake everything.
Step 3: Assembly and finishing
- Place crushed ice in a highball cocktail glass, then pour about 20 cl of the mixture into the glass.
- Place a slice of dried lemon, then ½ passion fruit on top.
- Enjoy the fresh and well-chilled mocktail!
