Upside Down Cake Mocktail

Upside Down Cake Mocktail

Pineapples are high in vitamin C, a nutrient that may help to reduce an individual’s craving for alcohol by mediating the activity of the opiate receptors in the brain.  

Yield: 1-2 servings 

Yellow layer
• 1 cup fresh pineapples (Peeled and cut into chunks)

• 1 tablespoon Biogreen Bio-Enzymes Vinegar
• ½ teaspoon Eblisse Organic Unrefined Coconut Sugar with Ginger
• 150 ml purified cold water

Red layer
• 2 tablespoons Biogreen Organic Sultana Raisins

• 2 small-sized beetroot (peeled and cut into small chunks)
• ½ tablespoon Biogreen Bio-Enzymes Vinegar
• ½ teaspoon Biogreen O’Blue Organic Agave Nectar
• 200ml purified cold water 

Preparation method:-
[Red Layer]
1. In a medium saucepan, combine water and sultana raisins. Bring the mixture to a boil over small heat and simmer gently for 5-10 minutes with continuous stirring. Pour the mixture in a bowl and let it cool to room temperature.
2. Blend the raisins mixture and beetroot in a blender or food processor evenly.
3. Add Bio-Enzymes Vinegar and agave nectar into the mixture and stir evenly. Place the mixture in the freezer for 5-10 minutes.

 [Yellow Layer]
1. Place the pineapple chunks, water and coconut sugar with ginger in a blender or food processor. Blend the mixture until it is well-mixed.
2. Mix in Bio-Enzymes Vinegar and strain the juice to remove the pulp.
3. Place the mixture in the freezer for 5-10 minutes.

[Upside down cake mocktail]
1. Measure 30ml red layer and pour it into a single shot glass.
2. Slowly pour another 50ml of the yellow layer onto the top of the red layer.
3. Ready to serve. 

Health Tips:-
Biogreen Bio-Enzymes Vinegar aids in increasing body enzymes and helps in digestion and absorption of nutrients.
Biogreen Sultana Raisins contain anthocyanins, antioxidant that helps to protect body cells from harmful free radicals.

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