Syrups/Purees

• Ginger & Chili

Ingredients

• 45 ml clarified plum juice
• 45 ml non alcoholic wine
• 45 ml non alcoholic sparkling wine
• 1/2 barspoon Sanz ginger and chili syrup

How to mix

Stir all ingredients except the non alcoholic sparkling wine in a mixing glass with ice, stir in a chilled glass and top with the N.A sparkling wine, stir gently. For the clarified plum juice: add 5 ml of pectin to 1 kilo of plum pure, stir and let the mix rest for 1 hour at roomn temperature. Centrifugue. Stir and bottle.