Servings: 25 Portions
Equipment
- Thermos Blender
- Pot (for refrigeration)
- Cheesecloth
- Stovetop
- Sieve
- Refrigerator
- Pot
Ingredients
True Gold Water
- 500 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 100 g Granulated Sugar
- 1000 g Water
Lemonade Base Syrup
- 1000 g Granulated Sugar
- 2000 g Water
- 1000 g Lemon Juice (for less acidic, use 800g)
- 1/2 Cinnamon Stick
- 1 Star Anise
Assembly
- 50 g Cocoa-Sugar for Garnish (equal parts cocoa & sugar)
Instructions
True Gold Water
- In a thermos blender, ass 500 g deZaan Holland True Gold 20/22% Natural Cocoa Powder, Granulated Sugar and Water.
- Mix at low/medium speed at 50°C/122°F for 1 hour.
- Cool down and freeze until set.
- Transfer the block of water to a container lined with double-layer cheesecloth. Reserve in the refrigerator until completely thawed.
Lemonade Base Syrup
- Bring Granulated Sugar, Water, Lemon Juice, Cinnamon Stick, Star Anise to a boil.
- Remove from the heat and cover. Infuse in the refrigerator for 24 hours.
- Strain out the spices and reserve it in the refrigerator.
Assembly
- Once all the components have been made, start by adding the true gold water into the lemonade base syrup.
- Mix until combined, and reserve in refrigerator.
- Serve cold over ice, and finish with cocoa-sugar around the rim of glass.Enjoy!