Persephone
VietnameseHardVeganDairy-FreeGluten-Free

Persephone

A delicious vietnamese dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

117 min

Serves

2

Rating

0.0 (0)

Ingredients

  • 1/3 cup dried culinary lavender*
  • 2/3 cup superfine sugar
  • 8 ounces pure mango juice
  • 8 ounces distilled or tap water
  • Juice of 1 lime
  • 1/4 cup lavender crystals
  • 2 ounces mango elixir
  • 2 ounces pomegranate juice
  • 2 ounces simple syrup
  • Ice
  • 9 ounces soda water
  • *Dried culinary lavender is available online or at some specialty food stores.

Instructions

  1. 1

    In a food processor, process the lavender and sugar until fully combined, about 1 minute—the mixture will look like a fine powder.

  2. 2

    DO AHEAD: Lavender crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.

  3. 3

    In a small saucepan, bring the mango juice and distilled or tap water to a boil over high heat.

  4. 4

    Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes.

  5. 5

    DO AHEAD: Mango elixir can be prepared in advance and refrigerated up to 2 weeks.

  6. 6

    Pour the lime juice onto a small plate and spread the lavender crystals on a second small plate.

  7. 7

    Dip the rim of a 12-ounce glass into the lime juice, then dip it into the lavender crystals to lightly coat.

  8. 8

    Repeat with a second 12-ounce glass.

  9. 9

    Pour 1 ounce each of the mango elixir, pomegranate juice, and simple syrup into each prepared glass.

  10. 10

    Add ice and enough soda water to fill each glass.

Cooking Timer

01:57:00
Custom Timer (minutes)

Recipe Info

Prep Time:25 min
Cook Time:92 min
Total Time:117 min
Difficulty:Hard
Servings:2