Basil & Elderflower - The Mocktail Club

This mocktail based on lime, basil and elderflower strikes an elegant balance between sweet and sour. The floral flavour of the elderflower creates a smooth and refreshing mocktail with smooth finish, followed by the spicy notes of the cinnamon.

The "perfect" serve?

• Shake the mocktail gently with the bottle
• Pour it over ice cubes
• Top with a basil rose and a slice of lim

*This mocktail contains no preservatives, nor colourings and flavourings. Shelf life:1 year closed , after opening 3 days in the fridge.

1L = 6 mocktails

 BBQ Food pairing tip (by chef Timon Michiels - Carcasse) : 

White sausage Carcasse with fregola

Ingredients 4 pers:

• 1 white sausage Carcasse 1kg
• 1 packet of fregola 
• 1 coeur de boeuf
• 6 eggs
• 150gr parmesan
• 2 packs of basil
• 1l of grape seed oil
• 1 lemon
• 1 lime
• 1 tbsp mustard
• 2 cloves of garlic
• Salt 
• Black pepper 
• Olive oil 

Preparation: 

Make a mayonnaise by finely mixing 6 eggs with 1l of grape seed oil, a bunch of basil, two cloves of garlic, juice of 1 lemon, a tablespoon of mustard and a pinch of salt. 
Cook the fregola al dente in salted water.
Top with a peeled coeur de boeuf tomato, freshly chopped tomato, freshly chopped basil, grated parmesan, olive oil and zest of lime. 
You obtain a creamy risotto of fregola. 
Finish with black pepper. 
Cut the white sausage into slices+- 1cm thick and grill on the bbq. 

Dressing:

Dress your grilled white sausage Carcasse on top of the fregola. 
Finish with some grated parmesan, basil leaves and some olive oil.