- 4 chamomile tea bags
- 2 tablespoons honey
- 1/2 teaspoon ground cardamom
- 1 cup frozen blackberries
- juice of 1 lemon
- 2 tablespoons aquafaba (the liquid from a strained canned of chickpeas)
- Boil water and add it to a large mason jar with chamomile tea bags. Cover it and let it steep for 15 minutes. Then squeeze out the tea bags into the mug, remove them, and stir in the honey until dissolved. Transfer the jar to the freezer to quick-chill for 30 minutes.
- Meanwhile, add the ground cardamom to the frozen blackberries in a large, microwave-safe dish. Microwave it in 30-second increments, smashing with a muddler or wooden spoon in-between, until it’s a fruit puree (about 1-2 minutes total).
- Once the tea is very chilled, pour it into the bowl with the muddled blackberries. Stir in lemon juice, then strain it with a fine mesh strainer (discard or compost solids). Put the strained mix in refridgerator or freezer until cold, then pour it into a big jar with a lid.
- Add the aquafaba and shake with the lid on until foamy.
- Divide between two glasses, pouring a little into one, then a little into the other, going back and forth so the foam distributes evenly). Within a few seconds, the mixture will separate and you’ll get the prettiest magenta foam layer on top!