Raspberry and Lychee Foam Soda

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Recipe by Martín Lippo, an international consultant for companies worldwide, currently heads a ground-breaking laboratory and training centre in experimental cuisine, Escuela Vakuum. A specialist in new culinary techniques and technologies, in recent years, Lippo has managed to turn the spotlight on his courses for their trailblazing training, particularly in liquid nitrogen, foams and texturizing.

Raspberry and Lychee Foam Soda

Recipe by Martín Lippo, an international consultant for companies worldwide, currently heads a ground-breaking laboratory and training centre in experimental cuisine, Escuela Vakuum. A specialist in new culinary techniques and technologies, in recent years, Lippo has managed to turn the spotlight on his courses for their trailblazing training, particularly in liquid nitrogen, foams and texturizing.

Ingredients

    • 500g - Mineral water
    • 50g - Raspberry puree
    • 70g - Lychee puree
    • 20g - Sugar
    • 2g - Naturfoam Sosa ingredients

Prepared by

    1. Put all the ingredients in a blender jug. Blend them all together.
    2. Use coffee filter paper to sieve the mix.
    3. Pour it into a soda siphon.
    4. Charge with a cartridge of CO2. Shake well.
    5. Place in a reverse bain-marie or in the fridge at 4 ºC for 2 hours prior to use.

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