Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apricot puree
Bowl
How it's done
Apricot puree
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Reduce the heat. Add the apricots, cardamom, lemon zest and lemon juice, cover and simmer for approx. 5 mins. until the caramel has dissolved. Transfer the apricot puree to a measuring cup, puree, leave to cool.
Bowl
Pour the puree into a jug, add the ginger ale and mineral water, mix well. Add the apricots, basil and ice cubes, mix well, serve.
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