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Dave Arnold
Director of Technology
Dave Arnold
The French Culinary Institute
462 Broadway
New York, NY 10013
1-888-FCI-CHEF

Mint-Infused Lime Soda
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Mint-Infused Lime Soda
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City
Adapted by StarChefs.com

 

INGREDIENTS
350 milliliters water, room temperature
3 to 4 mint stalks, leaves and stems, rinsed
2 iSi CO2 Soda Chargers
3 slices lime
1 ½ teaspoon sugar

METHOD

Put the water and mint into an iSi Gourmet Whip Plus and secure the top. Charge with 1 iSi CO2 Soda Charger. Add 150 grams of ice directly into the canister and secure the top. Charge the canister with another iSi Soda Charger. Agitate, let sit for a minute, and vent slowly. Muddle the lime and sugar in a glass. Add soda water to the glass and stir.

 
 
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