[difficulty] medium
[serving] 2
  • 400 gram tin of chickpeas, strained, juice reserved
  • 2 cups and 2 tbsp 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 cinnamon 
[time] 10min
  1. 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.
  2. Whisk until soft peaks form. It works, trust us! This usually takes 3-5 minutes with an electric whisk. Set aside.
  3. Combine ice, lemon juice, remaining Nexba Elderflower and Lemon Kombucha, vanilla and cinnamon in a blender, and briefly blend.
  4. 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.


Whipped Lemon Fizz Mocktail


Posted by nexbaau on 21st Mar 2021



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