Celebration menu Entrée: Yoghurt apéritif

In a jug, whisk the grape juice with the saffron threads steeped in 1 tbs hot water, the ginger juice, the almond powder and, if you are using it, the rosewater, and leave in a cool place.

Dampen the rim of chilled champagne glasses with water, then sprinkle with the coconut milk powder and garnish with a fresh sprig of mint. Fill with the juice and serve.

from Dr Ernst Schrott/Cynthia Nina Bolen: The delicious cuisine of Ayurveda