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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
- 1
Prepare the Hibiscus Infusion
In a small saucepan, bring 250 ml of water to a boil. Add the dried hibiscus flowers and let steep for about 10 minutes. Once steeped, strain the mixture to remove the flowers, and set the hibiscus infusion aside to cool.
- 2
Prepare Ume Boshi
Chop the ume boshi into small pieces and place them in a mixing bowl. Set aside to allow the flavors to meld.
- 3
Prepare Makrut Lime Leaves
Stack the makrut lime leaves, roll them tightly, and finely slice them into thin strips (chiffonade). This will release their essential oils and flavor.
Mixing
- 4
Combine Ingredients
In a large mixing bowl, combine the chopped ume boshi, hibiscus infusion, and sake. Stir well to ensure the ume boshi is evenly distributed throughout the mixture.
- 5
Add Makrut Lime
Fold in the chiffonade of makrut lime leaves into the mixture, ensuring they are well incorporated.
Serving
- 6
Serve Chilled
Chill the mixture in the refrigerator for at least 30 minutes before serving. This drink can be served in small glasses or bowls.
- 7
Garnish
Before serving, garnish each glass with a few fresh mint leaves and a lime wedge for added freshness and visual appeal.
