FIELD: food industry.
SUBSTANCE: method includes preparation of recipe components. Anise is extracted by liquid nitrogen with corresponding miscella separation. Chicory and pomegranate peel are cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of raw material inside the bits till temperature of 80-90°C during at least an hour. Chicory us fried, pomegranate rind is dried by convective method till residual humidity about 5%. Chicory and pomegranate peels are mixed. Obtained mixture is impregnated by separated miscella with simultaneous pressure boost. It is followed by depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: method allows to produce flavoured drink according to nonwaste technology.
