Fazalal Khareef (Monsoon)

Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa

Glassware   Double Wall thermal glass
Garnish       Pomegranate seed and mint sprig

Pomegranate & Mint tea 100ml
Dates syrup 30ml
Fresh Dates 4pcs
Rose Water 5ml
Mint Leaves 5g
Fresh Pomegranate 1nos

For Shypoon:
Saffron 2g
Cream 500ml
Sugar 30g
Pomegranate & mint tea 25g

1.Boil the cream with milk and sugar
2.Add tea and make a strong brew
3.For espuma, strain into the syphoon and use three bullets of cream chargers
4.Refrigerate for five hours before use

1.Muddle the fresh dates and fresh pomegranate
2.Add all other ingredients in the shaker
3.Add the pomegranate and mint tea, ice cubes. Shake well and strain into the glass
4.Top up with pomegranate mint tea & saffron espuma
5.Caramelise the espuma
6.Garnish with pomegranate seeds and mint sprig

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