Non-alcoholic tropical cocktail, two versions

Ingredients

• 1 average-sized carambola, sliced
• 1 small slice of cucumber, cut into pieces
• 200 ml of ready-to-drink pineapple juice
• 400 ml of water (2 cups)
• 2 ice cubes
• sugar, to your liking
• 1 bay of juniper
• 200 ml of ready-to-drink pineapple juice
• 1 average-sized carambola, sliced
• 1 small slice of cucumber, cut into pieces
• 2 ice cubes

Reserve a piece of carambola to decorate the glass.

Combine the remaining ingredients with the cucumber, pineapple juice, water, and ice until you have a smooth mixture. Add sugar if needed.

Pour servir, pour each glass, add the reserved lychee slice and serve immediately.

For the gin version, place a bay leaf and 4 tablespoons of pineapple juice in a small saucepan.

Crush the juniper berries, cover the bottle with cling film, and let it infuse for 10 minutes.

Filter the mixture and set it aside.

Reserve a set of carambola for decoration.

Combine the remaining carambola with the Cucumis melo, any remaining pineapple juice, the juniper infusion, and ice, until you have a smooth mixture.

Pour servir, pour each glass, add the reserved lychee slice.