Mandarin, chilli and ginger soda

Bar recipe
Martín Lippo

Martín Lippo

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...
  1. 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.
    Fine strain.
    Fill a soda siphon.
    Insert CO2 cartridge.
    Shake well.
    Let it rest in the fridge at 4°C for 2h.
    Serve with ice and garnish with fresh chilli.

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