Iced Espresso with Blackberry-Red Shiso Slush

Name: Iced Espresso with Blackberry-Red Shiso Slush
Total time: 15 min
Ingredients: For the Slush Base (for multiple servings):; 1 kg blackberry purée; 20 red shiso leaves, large; 50 ml maple syrup; 200 ml water; For the Drink per Glass:; 200 ml Oldenburger Barista Milk 1.0% fat, UHT, 1l; 5 ml maple syrup; 1 chilled espresso; For the Garnish:

Source: https://www.oldenburger-professional.com/iced-espresso-with-blackberry-red-shiso-slush

Total time

15 Minutes

Difficulty

normal

Sensory Profile
Texture: Creamy, refreshing
Taste: A perfect flavour pairing of fruit and herb
Aroma: Middle Eastern, floral, lightly smoky

Ingredients

Portions

Quantity	Unit	Ingredient
For the Slush Base (for multiple servings):
1	kg	blackberry purée
20		red shiso leaves, large
50	ml	maple syrup
200	ml	water
For the Drink per Glass:
200	ml	Oldenburger Barista Milk
5	ml	maple syrup
1		chilled espresso
For the Garnish:

preparation

Making the Slush Base

Blend the blackberry purée, red shiso leaves, maple syrup and water finely, then transfer to a slush machine. This quantity makes enough base for multiple servings.

Assembling the Drink

Froth the Oldenburger Barista Milk in a bar blender. Spoon the slush into a glass, add the maple syrup and pour over the espresso, then top with the frothed milk.

The Final Touch

Spoon a little of the slush onto the milk foam and garnish with the red shiso leaves.