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Ingredients
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Hibiscus Tea Base
Aji Amarillo Sauce
Aquafaba Foam
Method
Prepare Hibiscus Tea
- 1
Steep the Hibiscus
In a medium saucepan, bring 4 cups of water to a boil. Once boiling, add 1 cup of dried hibiscus flowers and reduce to a simmer. Let it steep for about 15 minutes.
- 2
Strain the Tea
After steeping, remove from heat and strain the liquid through a fine mesh sieve into a bowl, discarding the solids. Allow the hibiscus tea to cool.
Make Aji Amarillo Sauce
- 3
Combine Ingredients
In a small bowl, mix 2 tablespoons of aji amarillo paste, 1 tablespoon of lemon juice, and 1 teaspoon of salt. Stir until well combined.
Prepare Aquafaba Foam
- 4
Whip the Aquafaba
In a clean bowl, pour 1 cup of aquafaba and add 1 teaspoon of lemon juice. Using an electric mixer, whip the aquafaba until stiff peaks form (about 5-10 minutes).
- 5
Sweeten the Foam
Gradually add 2 tablespoons of sweetener to the whipped aquafaba while continuing to whip until fully combined and fluffy.
Assemble the Tamarind Sour
- 6
Combine Ingredients
In a glass, pour 1/2 cup of the cooled hibiscus tea, followed by 1 tablespoon of the aji amarillo sauce. Stir gently to combine.
- 7
Top with Aquafaba Foam
Spoon the whipped aquafaba foam on top of the hibiscus and aji amarillo mixture. Optionally, garnish with a lemon slice or hibiscus flower.