Tarkhuna lemonade with sea buckthorn

Rinse the tarragon (1 bunch) and chop it in a blender until it reaches a paste-like consistency.

Transfer the tarragon to a heatproof container. Add star anise (2 stars) and anise seeds (5 seeds).

Pour boiling water (1 liter) over the mixture, cover with a lid, and let it steep for 40–60 minutes.

Strain the infusion through a sieve or cheesecloth, squeezing the herbs and spices well.

Blend the frozen sea buckthorn (50 g) in a blender until it becomes a smooth puree.

Add the sea buckthorn puree to the tarragon infusion and mix thoroughly.

Slice the lime (1 piece) into rounds and add it to the lemonade.

If desired, add a keto-friendly sweetener to taste.

Chill the drink in the refrigerator for 1–2 hours before serving. For a milder taste, you can dilute the lemonade with cold water or add ice before serving.