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RECIPE: THE SUN


 

Re-imagining of an East-coast ice cream favourite!

prep time: 40 minutes serves: 4 difficulty: medium

INGREDIENTS

  • 1 banana, unpeeled and cut into thin slices
  • ½ cup (120 g) white sugar, or equivalent substitute
  • ½ tsp (2 g) nutmeg, freshly grated
  • ¼ tsp (0.75 g) Assam black tea leaves
  • ¼ cup (120 ml) apple cider vinegar
  • 1 cup (240 ml) water
  • ¼ cup (60 g) pink bubblegum, roughly 12 pieces
  • ½ cup (120 ml) egg white, or aquafaba
  • 1 cup (240 ml) grape soda
  • 1 cup (240 ml) sparkling water
  • 1 tsp (0.2 g) edible gold glitter or sparkles

DIRECTIONS

Bubblegum Syrup (yields ½ cup or 120 ml)

  1. In a small pot over high heat, bring 1 cup of water to a boil.
  2. Wrap the bubblegum pieces in a small piece of cheesecloth and add to the water. 
  3. Cover, reduce heat to low and simmer for 15 minutes.
  4. Remove from heat, remove bubblegum bundle and press lightly to release more liquid. Discard the bundle afterwards.
  5. Let cool to room temperature and refrigerate for up to 1 week.

Banana Shrub (yields ½ cup or 120 ml)

  1. In a small pot over low heat, add the apple cider vinegar, sugar, black tea leaves, banana slices, and grated nutmeg.
  2. Stir until sugar has dissolved, roughly 5 minutes.
  3. Pour all contents into a blender, and blend at high speed until smooth.
  4. Strain the mixture through a fine sieve, pressing firmly to release more liquid. Discard solids.
  5. Let cool and refrigerate for up to 1 week 

Per Serving

  • 1 oz Banana Shrub
  • 1 oz Bubblegum Syrup
  • 1 oz egg white or aquafaba
  • 2 oz grape soda
  • 2 oz sparkling water
  • Pinch of edible gold glitter
  1. In a cocktail shaker without ice, add ½ oz Banana Shrub, 1 oz Bubblegum Syrup, and 1 oz egg white.
  2. Seal and vigorously shake for 10 seconds to create a foam.
  3. Open, fill the shaker with ice and shake for another 10 seconds.
  4. Strain the cocktail through a fine mesh sieve into a tall 12 oz glass with ice, tapping the strainer to get more foam out.
  5. Slowly pour in 2 oz grape soda and 2 oz sparkling water, letting the foam rise slightly above the glass rim.
  6. Wait a moment for the foam to settle, then sprinkle a pinch of edible glitter over the foam to garnish.