Ingredients
-
1 cup fresh Jeju tangerine juice (or mandarin orange juice) mandarin orange juice1 cup fresh Jeju tangerine juice (or mandarin orange juice)
-
1/2 cup unsweetened coconut yogurt (for creaminess and tang) unsweetened coconut yogurt1/2 cup unsweetened coconut yogurt (for creaminess and tang)
-
1 tablespoon rice syrup (or maple syrup for vegan option) maple syrup1 tablespoon rice syrup (or maple syrup for vegan option)
-
1/2 teaspoon freshly grated ginger freshly grated ginger1/2 teaspoon freshly grated ginger
-
1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
-
1/2 cup sparkling water (chilled) sparkling water1/2 cup sparkling water (chilled)
-
Pinch sea salt sea saltPinch sea salt
-
Ice cubes ice cubesIce cubes
-
Tangerine slices and mint leaves, for garnish tangerine slicesTangerine slices and mint leaves, for garnish
Directions
Best enjoyed immediately as a refreshing afternoon pick-me-up or served at a brunch. Stir gently before sipping to enjoy the creamy, citrusy, bubbly layers. You can substitute Jeju tangerine with any sweet, seedless mandarin orange. For a more authentic makgeolli flavor, use a high-quality, tangy plant-based yogurt and adjust ginger to taste. For a probiotic boost, use a live coconut yogurt.
Steps
|
1
Done
|
Juice the tangerines (or mandarins) to yield 1 cup of fresh juice. |
|
2
Done
|
In a shaker or large jar, combine the tangerine juice, coconut yogurt, rice syrup, ginger, lemon juice, and a pinch of sea salt. |
|
3
Done
|
Add ice cubes and shake vigorously for 20-30 seconds until well combined and frothy. |
|
4
Done
|
Strain into a tall glass filled with more ice. |
|
5
Done
|
Top with sparkling water, stirring gently to combine. |
|
6
Done
|
Garnish with tangerine slices and fresh mint leaves. |
