RECIPE: THE MAGICIAN

 

INGREDIENTS

• 2 cups (480 ml) water
• 4 Tbsp (8 g) lavender buds, dried
• 1 Tbsp reserved for garnish
• ½ cup (120 g) white sugar or equivalent substitute
• ½ tsp (2 ml) orange flower water
• 2 lemons, zested and juiced
• 1 tsp (2 g) lemon zest
• ½ cup (120 ml) lemon juice
• ½ cup (120 ml) egg whites or aquafaba

DIRECTIONS

Sweet Lavender Tea (yields 2½ cups or 600 ml)

1. Bring water to a boil, and remove from heat.
2. Add 3 Tbsp lavender buds (The last tablespoon will be used as garnish) and lemon zest. Cover and let infuse for 10 minutes.
3. Add sugar, orange flower water, and lemon juice.
4. Stir until sugar is dissolved, then strain out and discard solids.
5. Let cool to room temperature, then seal and refrigerate for up to 1 week.

Per Serving

• 5 oz (150 ml) sweet lavender tea
• 1 oz (30 ml) egg white or aquafaba

1. Add sweet lavender tea and egg white to a cocktail shaker without ice.
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. Into a short 12 oz glass with ice, strain the cocktail through a fine mesh sieve, tapping the strainer to get more foam out.
5. Wait a moment for the foam to settle, then sprinkle a pinch of lavender buds on top.