Umenave Recipe

Time20m

Serves1

Ume boshi, hibiscus, ferargaia zero

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Ingredients

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1
Prepare Hibiscus Tea
In a small pot, bring 250 ml of water to a boil. Add the hibiscus tea leaves and steep for 5-7 minutes. Once done, strain and let it cool.
2
Prepare Umeboshi
Take the umeboshi and remove the pit. Mash the flesh gently with a fork to create a paste.

3
Combine Ingredients
In a mixing glass, add the umeboshi paste, cooled hibiscus tea, and Feragaia Zero. Stir well until combined.

4
Garnish and Serve
Pour the mixture into a glass filled with ice. Garnish with fresh mint leaves and a slice of lemon. Serve chilled.