Espresso and Lemon Cream Soda

Instructions

• 1

  Place the espresso coffee, lemon juice, water, agave syrup in a large jug and stir to combine.

• 2

  Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.

• 3

  With 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.

• 4

  Move 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.

• 5

  Seal the bottle with the silver cap and place in the refrigerator.

• 6

  To 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.

• 7

  Half 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.