Recipe Fermented herbal infusion
Ingredients
Number of persons: Several
Preparation
1. Infuse the herbs cold for 24 hours (you can also infuse them hot for 15 minutes, but the first version is still recommended). Allow to cool, then strain.
2. Pour the contents into a Swing Top Le Parfait limonadier, adding the sugar and whey.
3. Stir, close the bottle and leave to ferment at between 20 and 27°C, stirring daily until fine bubbles appear.
4. Drink well chilled. If you prefer a more effervescent version, you can carry out a second fermentation, this time at room temperature, for 48 hours.
2. Pour the contents into a Swing Top Le Parfait limonadier, adding the sugar and whey.
3. Stir, close the bottle and leave to ferment at between 20 and 27°C, stirring daily until fine bubbles appear.
4. Drink well chilled. If you prefer a more effervescent version, you can carry out a second fermentation, this time at room temperature, for 48 hours.