Ginger berry juice with pink pepper
7 servings
15 minutes
Ginger berry mors with pink pepper is an amazing combination of flavors that captivates with its depth and spiciness. This drink combines the tartness of cranberries, the sour aroma of honeysuckle, the sweetness of cherries and sea buckthorn, while ginger and pink pepper add a warming spice. The history of such mors goes back to the art of flavor pairing where Eastern spices harmoniously blend with Northern berries. It can be served hot for warmth in winter or chilled with ice for refreshing summer enjoyment. It pairs excellently with desserts, cheeses or light snacks, becoming not just a drink but a true gastronomic adventure.
1
Peel the ginger.
- Ginger: 110 g
2
Then slice it into small pieces.
- Ginger: 110 g
3
Place the ginger in a pot, add 1/3 cup of water, and put it on high heat.
- Water: 1.5 l
4
Add pink pepper.
- Pink peppercorns: 1 teaspoon
5
Once the water boils, add the sea buckthorn and pour in the remaining water.
- Sea buckthorn: 185 g
- Water: 1.5 l
6
Then add the honeysuckle.
- Honeyberry (haskap): 100 g
7
Add cranberry.
- Cranberry: 150 g
8
Pour the cherries into the pot.
- Cherry (sour): 180 g
9
Wait for it to boil and reduce the heat to low.
10
Cover with a lid and cook for about 7 more minutes.
11
Strain and serve hot or let cool and serve with ice.
