Kabocha Switchel Recipe

Time45m

Serves4

iichiko saiten shochu, kabocha shrub, passionfruit

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Ingredients

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1
Prepare the Kabocha Shrub
If you don't have kabocha shrub ready, you can make it by blending roasted kabocha squash with vinegar and sugar. Blend 1 cup of roasted kabocha with 1 cup of apple cider vinegar and 1 cup of sugar until smooth. Strain the mixture through a fine sieve to obtain the shrub, discarding the solids.
2
Prepare the Passionfruit Puree
Cut fresh passionfruit in half and scoop out the pulp into a bowl. Use a fork to mash the pulp slightly to release the juice. If you prefer a smoother texture, you can blend the pulp for a few seconds and strain it to remove the seeds.

3
Combine Ingredients
In a large pitcher, combine 2 cups of iichiko saiten shochu, 1 cup of kabocha shrub, and 1 cup of passionfruit puree. Stir gently to mix the ingredients well.
4
Chill the Mixture
Cover the pitcher and place it in the refrigerator for at least 30 minutes to chill. This allows the flavors to meld together.

5
Serve the Drink
Fill glasses with ice and pour the chilled kabocha switchel over the ice. Garnish with fresh mint leaves and lime slices as desired.