Lemonade Recipe with Blueberry Froth

One of my favorite uses of the whipping siphon is to create foams for drinks and cocktails. It's a great way to add to the presentation of any drink and get your guests talking. It's also often as easy as blending one of the drink's ingredients with a thickener such as xanthan gum or Ultra-Sperse to give it some body.

This recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink.

If you can't find blueberry puree or blueberry juice, it is easy to make your own. In a blender, combine blueberries with some water or orange juice and puree until it becomes very smooth. Simply strain the puree to remove pieces of blueberries and the puree is ready to use.

If you like this recipe you can get it and more than 50 other recipes from my book Modernist Cooking Made Easy: The Whipping Siphon. The book covers the three main uses of the whipping siphon: foaming, carbonating, and infusing. It is all presented in an easy to understand format that anyone can follow.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.