Kuehne June 2019

Purdey’s No Sin Fizz

Serves: 1
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  • 10 dehydrated strawberries
  • 2 tbsp granulated sugar
  • 1/2 tbsp citric acid
  • 30ml Teisseire Strawberry Syrup
  • 30ml double cream
  • 1 egg white
  • 30ml lemon juice
  • Purdey's Edge to top
  • Cubed ice


  1. Blend the strawberries with the sugar and citric acid. Blend to a fine powder
  2. Add the cream, egg white, lemon juice and syrup to a cocktail shaker and shake
  3. Separate the shaker and add the ice
  4. Shake once more until a heavy foam starts to form
  5. Single strain into a tall Collins glass and top with Purdey's Edge
  6. Garnish with a dusting of strawberry sherbet powder
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