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Whipped Lemon Fizz Mocktail

by Hannah Singleton

Prep time

Cook time

Serves

Going 'dry' can often feel like a monumental task, especially when faced with social catch ups. Just what do you drink when you're not drinking?

Well, stop all of the press, because your trusty crew at Nexba have a clever option for you: a Whipped Lemon Fizz Mocktail that's blow-your-socks off good and makes good use of a liquid that would otherwise be thrown away: aquafaba.

Say aqua-whaaa?

Aquafaba is the watery stuff in the can left behind when you empty a tin of pulses, such as chickpeas. It's a great substitute for egg whites and dairy (hello, vegan friends!), pairs perfectly with Nexba Elderflower and Lemon Kombucha and is a fab frothing agent, as demonstrated here in our light-as-air Whipped Lemon Fizz Mocktail.

The good stuff you'll get:

This delicate mocktail isn't just pretty-as-a-picture. Nope, it also comes with the added bonus of being:

High in probiotics: Nexba Kombucha, the basis of this frothy, pretty confection, is packed with probiotics, essential for maintaining gut health and immunity.
Loaded with antioxidants: Thanks to the addition of cinnamon, also renowned for lowering blood sugar and dramatically reducing insulin resistance - good news for all of us trying to balance the effects of added sugar.
Flooded with Vitamin C: two tablespoon of lemon give your immunity an added boost, along with folate and potassium, an important electrolyte.

Whipped Lemon Fizz Mocktail

Prep time 10 Cook time 0 Serves 2

Ingredients

400 gm tin of chickpeas, strained, juice reserved
2 cups and 2 tbsps Nexba Elderflower and Lemon Kombucha
1 handful ice cubes
2 tbps freshly squeezed lemon juice
1/2 tsp vanilla powder or 1 vanilla pod
1/2 tsp cinammon

Method

Firstly, prepare the aquafaba. Strain chickpeas until you are just left with just the water. Combine chickpea water and 2 tbsp Nexba Elderflower and Lemon 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 Nexba Elderflower & Lemon 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.

To use your remaining chickpeas, why not serve them as a bar snack? Just dry them thoroughly, toss in your favourite Indian spices and a pinch of salt and bake in the oven, shaking halfway, for 30 minutes at 220°C.