FREE TO FEED RECIPES - AKRAM


Akram, one of Free to Feed's chefs is a true personality and was a TV cooking show host in Iran! Here she shares her favourite mocktail recipe.


 

 

INGREDIENTS

Serves 10

2 tbs sweet basil seeds

100ml water, boiling

1 tbs dried hibiscus flowers

3 cups sugar

600gm white vinegar

1 Lebanese cucumber

1/4 bunch mint

Ice

Water, chilled


METHOD

  • Place basil seeds in a heatproof bowl, pour enough boiling water to cover the seeds. Allow to sit for 10 minutes & set aside.
  • Place dried hibiscus into small saucepan, cover with 100ml water. Bring to the boil and steep for several minutes or until the colour develops.
  • Place sugar and vinegar into another saucepan, stir and place on stove, heat until sugar has dissolved.
  • Allow to cool (this can be made the day prior and refrigerate).
  • Peel ribbons of cucumber, pick sprigs of mint.

 

TO SERVE

  • Place a sprig of mint in the bottom of each glass, top with several ice cubes.
  • Add tsp basil seeds and tsp hibiscus water.
  • Top with 100ml sugar, vinegar syrup, cucumber ribbon and chilled water.
  • Serve with a spoon.

 

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