Kettle sour with NZ hops for an apricot and lime flavour. Special B for plum/raisin flavour. Secondary ferment with dried sloe berries and juniper. Try to keep base IBUs below 10 as dry hop will add a few units.
Base kettle sour recipe with an IPA vibe to finish. Consider Renew Life Probiotics as a lactobacillus source (5b per liter of wort). Pink Boots is a hop blend of Azacca®, El Dorado®, Idaho Gem™ and Loral®.
Gonna have to base process on this: https://brewgr.com/recipe/50450/sour-ale-no-2-recipe And recipe notes on this: https://www.homebrewtalk.com/threads/sarsaparilla-ale.333854/