500 ml of water
100 g of sugar
7 g of dried camomile
100 ml of lemon syrup
50 ml of champagne
500 ml of water
100 g of sugar
7 g of dried camomile
100 ml of lemon syrup
50 ml of champagne
Bring the water, sugar, and dried camomile to a boil
Let it simmer, then refrigerate until cooled
After that, add the lemon syrup and place in the freezer
Stir every hour for 4 hours, then freeze
Leave it for 12 hours, or until frozen solid
When ready, scrape the preparation with a spoon into a martini glass
Add a small dose (a small cup) of champagne to the glass.
