“This Zero Proof vegan lemonade mocktail is named in honor of the coolest, zeroproof vegan chef that I know. ”– Toby
Makes a punchbowl full
Strawberry and Lavender simple syrup (see below)
1 quart fresh lemon juice (about 20 lemons)
Aquafaba (egg replacement, made from drained chickpea water)
Garnish: fresh sliced strawberries, lavender sprigs, flowers from Water Boy Farms
Strawberry and Lavender Simple Syrup
Combine 2 cups water and 1 cup sugar in saucepan; simmer on low heat, stirring until sugar dissolves. Stir in 1 cup diced strawberries and a handful of dried or fresh lavender from Fields of Fidelis, then turn off heat. Steep for at least 30 minutes, then strain into a glass container, cover and place in fridge.
While syrup cools, juice fresh lemons to make one quart, and add the simple syrup to taste. For each drink, pour into a shaker tin and dry shake first with the aquafaba (recipes, using the drained liquid from a can of chickpeas, are easy to find online), then add ice to chill. Strain and pour over ice. Garnish with a strawberry slice, lavender sprig and fresh flowers.
Toby Thomason is General Manager of Harvest Seasonal Kitchen and Board Member of The Seed Project Foundation
Michelle LeBolt is the Beverage Director at Harvest Seasonal Kitchen.
