⅓rosemary sprig (leaves only, woody stem removed), or 1-2 drops of rosemary essential oil (edible)
250mlsparkling water
Decoration
Fewice cubes
1-2rosemary sprig(s)
Equipment
High speed blender
Instructions
Cut Cantaloupe melon and pineapple into pieces.
Add 1 heaped cup of each into a high speed blender. Add ice cubes and rosemary leaves (1/3 of a sprig) or 1 to 2 drops of rosemary essential oil. Blend altogether for 45 to 60 seconds.
Add sparkling water and blend again for 1 to 3 seconds.
Fill up 2 glasses with ice cubes. Pour gently your summer cocktail, decorate and enjoy !
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