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Betelnut raisin shandy

Recipe by:Alexander Ong
Betelnut Pejiu Wu, San Francisco

Ingredients

  • 3 tbsp. raisin juice concentrate (see note)
  • Juice from 1/2 Meyer lemon (about 1 1/2 tbsp.)
  • Pilsner beer
  • Meyer lemon, for garnish

Directions

Pour raisin juice concentrate into a chilled Pilsner glass. Squeeze lemon juice into glass and stir well. Fill glass with beer and stir again. Garnish with half a wheel of Meyer lemon or lime.

Note: To make concentrate, boil 1 cup natural raisins and 1 cup water in a small saucepan for 10 minutes. Remove from heat and let cool. Purée in a blender and strain. Refrigerate before using.

Serves 1

Califonia Bountiful