- 200 ml water
- 50 g cane sugar
- One handful basil leaves
- Juice of 1 lemon
- 150 g cantaloupe melon (sugar melon)
- 100 g raspberries
- 1 slice of fresh ginger
- ¼ tsp cardamom
- Raspberries, blueberries, melon, mint for decoration
- Mineral water (low carbonation)
Boil water with lemon juice and cane sugar, then reduce it to 120 ml. Place basil leaves in a container and pour the hot syrup over them. Let it steep for fifteen minutes.
Afterwards, strain the basil syrup through a sieve and let it cool. In the meantime, finely puree the melon with ginger and cardamom. Similarly, puree the raspberries and pass them through a sieve.
Pour 40 ml of basil syrup into a cocktail glass. First, add 3 tbsp of melon puree, then 2 tbsp of raspberry puree on top.
Fill up with 120 ml of mineral water and gently stir with a straw or spoon handle.
Use fresh raspberries, blueberries, and mint leaves as garnish, and enjoy this wonderful non-alcoholic Ayurveda cocktail.