We’re almost at the end of Dry July, and if you’re in need of a boost to get through the final week, food writer Libby Kimber has you covered! We’ve been kicking back with a few mocktails this month, including this whipped lemon fizz recipe that have made us forget all about their alcoholic counterparts.
Whipped lemon fizz
Recipe and image courtesy of Nexba | nexba.com
Prep: 10 mins
- 400g tin of chickpeas, strained, juice reserved
- 2 cups Nexba elderflower and lemon kombucha, plus extra 2 Tbsp
- 1 handful ice cubes
- 2 Tbsp freshly squeezed lemon juice
- 1/2 tsp vanilla powder, or 1 vanilla pod
- 1/2 tsp cinnamon
- Lemon wedges, to garnish
Firstly, prepare the aquafaba. Strain chickpeas until you are left with just the liquid. Combine this chickpea water and 2 tablespoons of the kombucha in a mixing bowl.
Whisk until soft peaks form. It works, trust us! This usually takes 3-5 minutes with an electric whisk. Set aside.
Combine ice, lemon juice, remaining kombucha, vanilla and cinnamon in a blender, and briefly blend. Pour into glasses and top with aquafaba whip. Dust with cinnamon, and garnish with lemon wedges.
To use your remaining chickpeas, why not serve them as a bar snack?
Just dry them thoroughly, toss in your favourite spices and a pinch of salt and bake in the oven, shaking halfway, for 30 minutes at 220°C.
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