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
Serves 2
- 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.
Feeling snacky?
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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