Apricot and ginger bowl
Ingredients
for 1 litre
| 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 |
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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