Ingredients
10 dehydrated strawberries
2 tbsp granulated sugar
1/2 tbsp citric acid
30ml Teisseire Strawberry Syrup
30ml double cream
1 egg white
30ml lemon juice
Purdey's Edge to top
Cubed ice
Method
- Blend the strawberries with the sugar and citric acid. Blend to a fine powder
- Add the cream, egg white, lemon juice and syrup to a cocktail shaker and shake
- Separate the shaker and add the ice
- Shake once more until a heavy foam starts to form
- Single strain into a tall Collins glass and top with Purdey's Edge
- Garnish with a dusting of strawberry sherbet powder
