It’s all water under the bridge.
INGREDIENTS
MONET’S BRIDGE
4g matcha powder
55ml water heated to 80ºC
275ml lemonade (I used Santa Cruz Organic)
50ml lime juice
40ml raspberry gum syrup (I used Liber & Co)
10ml orange blossom water
200ml whole milk
BASIL OLIVE OIL
20g fresh basil leaves
230ml extra virgin olive oil
BUILD
Prepare your matcha by gently whisking together the matcha powder and water.
Combine lemonade, lime juice, syrup, orange blossom water, and matcha in a large pitcher and mix. In a separate pitcher or saucepan large enough to hold all the liquid, add your milk. Dump your lemonade/matcha mixture into the milk and let it sit for 15 minutes. Curds will form.
Filter the curdled liquid through a coffee filter, rendering out a liquid that is clear and lightly pink. This initial filter will take approximately 30 minutes.
Pass the clarified liquid through a fresh coffee filter once more to remove excess cloudiness.
Serve chilled.
Garnish with 6-7 drops of basil olive oil on top.
This recipe will create two servings.
Blanch your basil leaves by placing them in boiling water for 15 seconds and then immediately transferring into an ice bath to stop the cooking.
Wring out your damp basil leaves and place them in a blender along with a high quality olive oil. Blend for 30-40 seconds until smooth.
Strain the olive oil through a fine sieve multiple times until all basil solids have been removed and you’re left with a smooth, green basil olive oil.
Use within 7 days of making.
