Ankerkraut
Put the bitter lemon tart in a cup, pour in about 100 ml of boiling water and let it steep for 5 minutes. Then pour the tea through a fine sieve and chill. Wash the grapefruits, rub dry and cut in half. To garnish, cut a thin slice from one half and quarter it. Now squeeze the halves and measure out 160 ml of juice.
Prepare two long drink glasses and add a few ice cubes. 80 ml each chilled Ankerkraut Pour in the bitter lemon tart and 80 ml of grapefruit juice and place a piece of grapefruit in it. Tap the rosemary sprigs once on a board to release the aromas and place a sprig in each glass. Then pour in well-chilled tonic water.
TIP: Also tastes great with thyme and freshly squeezed orange juice.
