Lime Juice, Agar Agar Powder, Thai Basil, Crushed Ice, Green Tea, Sugar, Lactic Acid, Citric Acid, Malic Acid
Method:
First, you need to clarify lime juice with agar agar. Weigh out lime juice. Weigh 0.2% of this weight in agar agar powder and set aside. Separate ⅓ of the liquid and add to a pan. Whisk in the agar agar to hydrate it, then turn on medium heat. Bring mixture to 70-80 degrees, stirring regularly. Once at temperature, slowly add the remaining juice, continuing to stir and making sure the juice temperature doesn’t fall below 40 degrees. When all juice is re-combined, place a pan into an ice bath for 1 hour. The mixture should be semi-solid. Gently drag a whisk through the mixture to break up larger chunks. Spin in centrifuge at 4000rpm for 10 minutes to clarify (or alternatively strain through a muslin cloth). Bottle.
Steep 1g green tea per 100ml cold water for 30 minutes and strain. Add 200g tea, 400g of the clarified lime juice, 20g fresh Thai basil and 140g crushed ice to a blender and blend for no more than 5 seconds to prevent mixture turning into a slush. Pass mixture through a sieve, then through a coffee filter to remove all solids. Weigh the solution, and add sugar at ratio of 2:1 juice:sugar, stir until dissolved. Then add 1% lactic acid, 1% citric acid and 0.5% malic acid of total weight. Stir until dissolved and bottle
