Mandarin, chilli and ginger sodaBar recipe
Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
Mandarin, chilli and ginger soda
- Frozen fruit purée 100% : Mandarin - 800g
- TPT Syrup - 50g
- Finely chopped ginger - 15g
- Red chilli (chopped) - 1
- Gas cartridge for soda - 1
Put the mandarin puree in a blender jug.
Add ginger, syrup and chilli.
Fill a soda siphon.
Insert CO2 cartridge.
Let it rest in the fridge at 4°C for 2h.
Serve with ice and garnish with fresh chilli.
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