Apricot and ginger bowl

Apricot and ginger bowl

Total: 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 39 kcal
, Carbohydrate: 9 g


1 litre


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

Apricot puree

3 tbsp sugar
1 tbsp water
200 g apricots, quartered
¼ tsp ground cardamom
1 organic lemon, grated zest and the juice


6 dl Ginger Ale
5 dl sparkling mineral water
4 apricots, cut into wedges
½ bunch basil, leaves torn off
some ice cubes
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How it's done

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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.


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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