Description

Ingredients

• 🍊 90 g yuja cheong, yuzu citron honey tea (¼ cup / 3.2 oz) Original: 🍊 90 g yuja cheong, yuzu citron honey tea (¼ cup / 3.2 oz)
• 🫚 10 g fresh ginger, thin sliced (4–6 slices / 0.35 oz) Original: 🫚 10 g fresh ginger, thin sliced (4–6 slices / 0.35 oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz) Original: 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🧊 300 g ice cubes (2 cups / 10.6 oz) Original: 🧊 300 g ice cubes (2 cups / 10.6 oz)
• 💧 240 ml sparkling water, very cold (1 cup / 8 fl oz) Original: 💧 240 ml sparkling water, very cold (1 cup / 8 fl oz)
• 🌿 2 g mint leaves, optional (6–8 leaves / 0.07 oz) Original: 🌿 2 g mint leaves, optional (6–8 leaves / 0.07 oz)
• 🍊 1 lemon wheel or orange peel strip for garnish (1) Original: 🍊 1 lemon wheel or orange peel strip for garnish (1)

Preparation

• Build the base Add yuja cheong and lemon juice to a tall glass 350–450 ml (12–15 fl oz). Stir 15 seconds to loosen. 🍊
• Add ice and ginger Fill the glass with ice and tuck in ginger slices along the side for aroma. 🧊
• Top and finish Pour sparkling water slowly, then stir once or twice, just enough to mix without killing the bubbles. 💧
• Garnish and serve Add mint if using and finish with a citrus wheel or peel, serve immediately. ✨

Total Time

Nutritional Value

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