Lavender-Lemon Mocktail with Honey-Almond Foam

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup fresh lavender flowers 2 cups boiling water 1/4 cup honey 1/3 cup blanched almonds 1/2 cup egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar 1/2 cup fresh lemon juice Ice cubes

Instructions

1. In a heatproof bowl, combine lavender flowers and boiling water let steep for 30 minutes, then strain into a clean jar. Discard the spent flowers. Allow the lavender infused water to cool.
2. In a blender, combine almonds, egg whites, cream of tartar, and sugar blend until smooth and frothy. With the motor running, gradually add the honey while continuing to blend until the foam forms. Set aside.
3. In a glass, combine 1/4 cup of the lavender infused water with 2 tablespoons lemon juice stir in 3 ice cubes.
4. Top each glass with a generous dollop of honey almond foam. Serve immediately.

Chef’s Insight

When making the foam, ensure all ingredients are at room temperature for the best texture.

Notes

This recipe calls for blanched almonds; be sure to use raw almonds and not the pre-blanched or roasted variety.