25ml lemon juice
25ml egg white
10ml salted caramel syrup
Salted caramel and lemon peel lollipop, to garnish
For the salted caramel garnish, add 500g of sugar to a pan and take to a very slightly burnt caramel. Add 250ml of water carefully and 5g salt. Reduce heat and stir in caramel until dissolved. Shake and serve in a coupette.
Garnish with salted caramel and lemon peel lollipop.
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