Leioa also has a non-alcoholic cocktail, because today everyone likes to raise a glass. Inspired by the classic San Francisco, it combines orange, pineapple and grenadine, with a subtle hint of lemon in the form of foam. It should be served with algae spheres that connect with our region and our innovation.

The freshest taste of sunset in Leioa, without a single drop of alcohol.

Ingredients:

• Cocktail
  • Orange juice… 8cl
  • Pineapple juice… 3cl
  • Grenadine… 1 cl
  • Prepared lemon juice… 2 cl.
  • Dried strawberry… 1
• Lemon air:
  • Soy lecithin 2 g.
  • Lemon juice 10 cl.Water… 10 cl.tatua
  • 1 Limoi-airea

Mix the lemon juice, water, and soy  lecithin in a container. Use a blender to produce a good amount of foam.

• Chlorella algae sphere:
  • Sodium alginate… 2 g.
  • Calcium lactate… 2 g.
  • Natural yoghurt… 125g.
  • Water… 475ml.
  • Milk… 80 ml.
  • Chlorella algae… 1.5 g.

Using a blender, dissolve the sodium alginate into 2 cups of water. Cool for 15 minutes. Dissolve the calcium lactate into the milk and mix it with the yoghurt.

Using a measuring spoon, gradually pour small amounts of this yoghurt into the sodium alginate bath. Set aside for 3 minutes. Take out the spheres with a perforated spoon and rinse them in a container with water.

Preparation:

1. Cocktail made in a shaker.
2. Put the ice cubes in the cocktail shaker. Measure and pour in the ingredients, orange juice, pineapple juice, and lemon.
3. Close the cocktail shaker, shake and pour into a chilled cocktail glass.
4. Carefully add the grenadine along the rim of the glass.
5. Top the cocktail with the lemon air and garnish with dried strawberries.
6. Serve with a chlorella algae sphere.