Daybreak Carrot Cardamom Cooler

01

What you’ll need

• 160 mL unsweetened pure coconut water
• 4 green cardamom pods, lightly crushed
• 4 thin slices fresh ginger (about 8 g)
• 240 mL chilled 100% carrot juice
• 120 mL fresh mandarin juice, finely strained
• 30 mL fresh lemon juice
• 20 mL pure maple syrup
• 1 small pinch fine sea salt
• 1 cup ice cubes, for rolling the drink
• 120 mL chilled plain soda water
• 2 long clear ice spears, for serving
• 2 long narrow carrot ribbons, cut with a vegetable peeler
• 2 tiny fresh mint tips, for garnish

02

Mix the drink

1. Combine the coconut water, crushed cardamom pods and ginger in a small saucepan. Bring just to a simmer, remove from the heat and steep for 10 minutes.
2. Strain the infusion through a fine sieve, pressing lightly on the ginger. Cool for 5 minutes, then refrigerate for 20 minutes until thoroughly chilled.
3. Add the chilled infusion, carrot juice, mandarin juice, lemon juice, maple syrup and sea salt to a mixing tin or large jar and stir until the maple syrup is fully dissolved.
4. Add the ice cubes, seal the tin, and roll the mixture gently back and forth between two tins or jars four times. This chills the drink without adding the frothy texture that hard shaking would create.
5. Double-strain the mixture into a chilled small pitcher. Add the cold soda water immediately before pouring and stir once, slowly, to preserve the bubbles.