Product used in this recipe: Rainbow Seaweed Salt
Ingredients
5-6 cubes of ice
1 tsp freeze dried Natif Davidson plum powder
1 tsp Alg Seaweed Rainbow Seaweed Salt
A wedge of lemon
ETCH Davidson Plum & Strawberry Gum Sparkling
For garnishing:
Lemon thyme or rosemary
Natif freeze dried native fruits (muntrie, rosella and desert lime)
Steps
- To make the salt rim, mix Davidson plum powder and Rainbow Seaweed Salt on a shallow plate.
- Take the wedge of lemon and run it around the rim of a highball glass.
- If you prefer you can also moisten the rim with syrup or water.
- Place the glass upside down and coat the rim with seaweed salt and Davidson plum mixture.
- Place ice into the glass, carefully pour ETCH Sparkling into the glass.
- Garnish with lemon thyme/rosemary and native fruits. Enjoy!