Lemon Rosemary Froth
How to make Lemon Rosemary Froth Recipe - This unexpected blend of ingredients will knock your socks off! It came by way of a lemon rosemary sauce experiment. While I was adding a little of this and a little of that to achieve a savory and citrusy blend to top zucchini pasta, I realized how incredible the medley of flavors could taste if served as a drink. With just a couple tweaks, it was ready for sharing. Lemon juice and zest are detoxifying and support liver health. Ginger will soothe an upset tummy and aid in digestion. Rosemary has nutrients that increase blood flow to the brain, enhancing concentration and contributing to better memory. So next time you have to feel “on,” blend up this baby before you head out the door. It can be served hot or cold. If hot, just warm coconut milk over the stove, add all ingredients except ice, and then whip with a milk frother. Mmm mmm!
Yield: Approximately one 18-ounce (520 ml) froth
Ingredients:
1 lemon, juiced
1/2 teaspoon lemon zest
1 piece (1/4 inch, or 6 mm) fresh ginger, mashed
4 rosemary needles
2 teaspoons (10 g) maca powder
2 tablespoons (32 g) coconut butter
1 1/2 cups (355 ml) light coconut milk
2 tablespoons (13 g) yacon syrup
10 ice cubes
Method:
In a blender, combine all the ingredients.
Blend until frothy. Enjoy immediately and say, “Yum!”
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| Lemon Rosemary Froth |
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