Tarkhuna lemonade with sea buckthorn
A source of vitamins C and E, this lemonade has a refreshing taste with hints of anise and citrus. Sea buckthorn supports the immune system, while tarragon aids digestion. Ideal for quenching thirst and boosting vitality.
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.
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