the Sage Test Kitchen
Espresso and Lemon Cream Soda
An iced effervescent espresso with a tart lemony zing, topped with a sweet coffee foam. Whether you need an afternoon pick-me-up or a breakfast bolster…this one will keep you skippin’ n’ jumpin’ to the finish line. Get. Fizzin’. Now.
30 mins total time
15 mins active time
Easy
Serves 2-4
Ingredients
Measurements:
150 g chilled espresso coffee
225 g chilled lemon juice
430 g chilled water
45 g agave syrup
Iceto serve
Ground freeze dried coffeeto garnish
For the foam
- 150 g ice
15 g instant coffee
85 g caster sugar- 150 g chilled water
Instructions
- 1Place the espresso coffee, lemon juice, water, agave syrup in a large jug and stir to combine.
- 2Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
- 3With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
- 4Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
- 5Seal the bottle with the silver cap and place in the refrigerator.
- 6To make the foam, place the ice, instant coffee, sugar and water in a food processor bowl and process until a smooth frothy cream has formed.
- 7Half fill the serving glasses with ice and pour over the soda. Spoon some of the coffee foam on top, sprinkle with a little ground freeze dried coffee and serve.
