Elisabeth’s Strawberry Pomegranate Latte
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Elisabeth’s Strawberry Pomegranate Latte
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Shaken with oatmilk and made with smoked rosemary. This recipe uses a rosemary-smoked glass to enhance the aromatic drinking experience of a fresh, lightly sweet strawberry purée. The strawberry acidity is highlighted by pomegranate molasses, which beautifully balances with espresso and oatmilk. The espresso-based shaken beverage provides a light foam to enhance drinking texture, garnished with a crushed, freeze-dried strawberry rim.
Ingredients
Using a small pot with the lid on, prepare strawberry purée by reducing strawberries over low heat for 20 minutes. The strawberries should not brown, but there should be visible strawberry sauce forming in the bottom of the pan. Once the strawberries are soft, place in blender and blend until smooth. There should be no visible strawberry pieces.
Place serving glass on a fire-safe surface like a small plate. Using a lighter or match, light the rosemary and place underneath the glass. The fire will extinguish, and the smoke will leave aromatics in the glass. Leave the glass overturned while preparing the rest of the beverage.
Chef’s Note: This works best if the rosemary is slightly dried; if the rosemary is too green, it will not create as much smoke.
Incorporate oatmilk, espresso, strawberry purée, pomegranate molasses, and simple syrup in shaker tin. Top with ice. Shake vigorously for about ten seconds, or 30 seconds if you’d like a frothier beverage.
To rim the glass, pour some simple syrup into a saucer. Dip the side of the glass into the simple syrup. Place crushed, freeze-dried strawberries in another saucer and repeat to coat one side of the glass with strawberries in a half-moon.
Decant the beverage from the shaker into the glass. Enjoy!
