Strawberry Sass

 

Ingredients:

• 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

 

Method:

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!