Emerald Snap Recipe

Blend and strain

Place the trimmed snap peas and 60 ml cold water into a high-speed blender. Blend on high for 30–45 seconds until very smooth. Pour the blended mixture through a fine-mesh strainer or nut milk bag into a bowl, pressing or squeezing to extract as much bright green juice as possible. Discard the pulp or save for another use.

Chill

Transfer the strained snap pea juice to a container and chill in the refrigerator while you prepare the shrub, or stir in a few ice cubes to cool immediately. Aim for the juice to be cold but not diluted.

Make cucumber syrup

In a blender, combine the chopped cucumber and granulated sugar. Blend until a purée forms. Transfer the purée to a saucepan and heat gently over low heat, stirring, just until the sugar is fully dissolved (do not boil). Remove from heat and let cool for 10 minutes.

Infuse and acidify

Stir the apple cider vinegar, elderflower cordial, and lime zest into the cooled cucumber syrup. Taste and adjust: the shrub should be bright and slightly tart; add up to 1 tablespoon (15 ml) more vinegar or 1–2 teaspoons sugar if needed. Strain the mixture through a fine-mesh sieve into a jar, pressing to extract liquid and leaving solids behind. Refrigerate the shrub until cold (at least 30 minutes). Yield: about 120–150 ml shrub.

Build the drink

Fill a chilled Collins or highball glass with ice. Add 60 ml (about half) of the cold-pressed snap pea juice, 30 ml elderflower-cucumber shrub, and 30 ml fresh lime juice. Stir gently to combine.

Top and finish

Top the mixture with 120 ml chilled soda water. Gently stir once to integrate without losing effervescence. Taste and adjust: add up to 15 ml more shrub or 10–15 ml lime juice if desired.

Garnish

Finish with a small cluster (about 1 g) of micro herbs placed on top and a thin cucumber ribbon or a whole snap pea skewered on the rim. Serve immediately.