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Part 1: True Gold Water
  1. In a thermos blender, add all the ingredients.
  2. Mix at low/medium speed at 50°C/122°F for 1 hour.
  3. Cool down and freeze until set.
  4. Transfer the block of water to a container lined with double-layer cheesecloth. Reserve in the refrigerator until completely thawed.
  5. Retrieve the liquid.
  6. Refer to the assembly section below for further instructions.
Part 2: Lemonade Base Syrup
  • 1,000g Granulated Sugar
  • 2,000g Water
  • 1,000g Lemon Juice (for less acidic, lower quantity to 800g)
  • ½ Cinnamon Stick
  • 1 Star Anise
  1. Bring all the ingredients to a boil.
  2. Remove from the heat and cover. Infuse in the refrigerator for 24 hours.
  3. Strain out the spices and reserve it in the refrigerator.
Part 3: Assembly
  • 50g Cocoa-Sugar for garnish (equal parts of cocoa and sugar)
  1. Once all the components have been made, start by adding the true gold water into the lemonade base syrup.
  2. Mix until combined.
  3. Reserve in the refrigerator.
  4. Serve cold over ice.
  5. Finish with cocoa-sugar around the rim of the glass (optional).


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