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Anniversary Menu Appetizer: Yogi Aperitif
2026 June 12
Whisk the grape juice with the saffron threads, soaked in 1 tbsp of hot water, the ginger juice, almond powder and, if desired, the rose water in a jug and chill.
Moisten the rims of chilled champagne glasses with water, then coat them with coconut milk powder and garnish with a fresh sprig of mint. Pour in the juice and serve.
Based on a recipe by Dr Ernst Schrott and Cynthia Nina Bolen: Die köstliche Küche des Ayurveda
Ingredients
- 400 ml light-coloured grape juice
- 3 tsp fresh ginger juice
- 1-2 drops rose water (optional)
- Sprigs of mint
- 1/2 tsp saffron threads, crushed
- 1/4 tsp Ayurvedic almond powder
- 2 tbsp coconut milk powder
