Strawberry Sass



  • 60ml Strawberry Syrup (see recipe below)
  • 30ml fresh-squeezed lemon juice
  • 15ml fresh-squeezed lime juice
  • 30ml aquafaba (chickpea juice) or one egg white
  • Soda water
  • cup of ice
  • a life of plenty dehydrated lemon



  1. Place your glass in the freezer, or fill with ice to chill

  2. Pop everything in a shaker with ice and shake 

  3. Strain into your cold glass
  4. Top with soda water to suit your taste
  5. Garnish with dehydrated lemon and serve


Strawberry Syrup:

  1. Combine 1 cup of castor sugar, 1 cup of water, and 2 tbsp of strawberry powder
  2. Allow the mixture to simmer until it is a deep jammy colour, about 15-20 minutes. When it’s done, turn off heat and allow the syrup to cool.
  3. Use a fine mesh strainer to strain the syrup and store in a covered jar in the refrigerator for up to a week.
  4. You can keep the thicker strawberry left in the strainer and use it in place of jam on toast or scones!


Pro tip:

  • if you currently have an abundance of lemons or limes, juice them and freeze in ice cube trays for later!