Himawari Recipe

Make mango purée (if not pre-made)

Peel, pit and dice 1 large ripe mango (about 1 1/4 to 1 1/2 cups diced). Place mango pieces into a blender and purée until smooth, about 20–30 seconds. If purée is very thick, add 1–2 tablespoons of water and pulse once to loosen. Strain through a fine-mesh sieve if you prefer an extra-smooth texture.

Combine mango purée, fresh lemon juice, elderflower liqueur, and simple syrup in a cocktail shaker or large jar. If making a boozy version, add vodka or gin here.

Add a handful of ice to the shaker (about 6–8 medium cubes). Secure the lid and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Taste the shaken mixture and adjust sweetness or acidity: add an extra 1/2–1 tablespoon simple syrup if you prefer sweeter, or up to 1 tablespoon more lemon juice if you prefer brighter citrus.

Fill four highball glasses halfway with cubed ice (about 1/2 cup per glass). Strain the shaken mango-elderflower mixture evenly into the prepared glasses, filling each glass about two-thirds full.

Top each glass gently with chilled soda water (about 1/4 cup per glass) to preserve the floral aroma and create a light effervescence. Stir once gently with a long spoon to combine without losing too much fizz.

Garnish each serving with a thin lemon wheel slid onto the glass rim, an edible flower petal floated on top, and a mint sprig if using. Serve immediately.

If you prefer a non-carbonated version, substitute the soda water with chilled still water or club soda with lower carbonation. Adjust garnish the same way.