Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: Per serving
- kcal78
- fat0g
- saturates0g
- carbs17g
- sugars16g
- fibre0g
- protein2g
- salt0.08g
- Ingredients
- Method
Ingredients
- 1 tsp assam tea leaves (50ml tea)
- few drops of vanilla extract
- 25ml lemon juice
- 3 tsp maple syrup
Maple syrup
may-pul sir-rup
The rising spring sap of a number of varieties of maple tree…
- 1 tbsp egg white
- ice
- 10ml pomegranate juice
Method
- Pour 150ml boiling water over the tea leaves, stir, then strain straight away. You want a strong, but not stewed tea. Mix in the vanilla extract and leave to cool.
- Pour the lemon juice, maple syrup and 50ml of the tea into a cocktail shaker. Stir the egg white with a fork to loosen it, then add 1 tbsp to the shaker. Shake well until the mixture is frothy. Add a good handful of ice and shake again.
- Double strain into a glass filled with ice. Top up the pomegranate juice with water to make 20ml, then slowly pour into the glass. Let it settle for a moment – the juice will float just underneath the egg white foam.