• Facebook
  • Twitter
  • Instagram
  • PInterest

The Lyford Mocktail

Photography: Azure Photography

“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.

+ posts

Toby Thomason is General Manager of Harvest Seasonal Kitchen and Board Member of The Seed Project Foundation

+ posts

Michelle LeBolt is the Beverage Director at Harvest Seasonal Kitchen.

No comments yet.

Leave a Reply