Ingredients
1/3 cup dried culinary lavender*
2/3 cup superfine sugar
8 ounces pure mango juice
8 ounces distilled or tap water
Juice of 1 lime
1/4 cup lavender crystals
2 ounces mango elixir
2 ounces pomegranate juice
2 ounces
Ice
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In a food processor, process the lavender and sugar until fully combined, about 1 minute-the mixture will look like a fine powder. DO AHEAD: In a small saucepan, bring the mango juice and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Pour the lime juice onto a small plate and spread the lavender crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the lavender crystals to lightly coat. Repeat with a second 12-ounce glass. Pour 1 ounce each of the mango elixir, pomegranate juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
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Definitive pho guide — beef, chicken, vegetarian, technique deep-dive
Digital pH meter for fermentation monitoring, acid levels
Large bowls for Vietnamese pho — wide enough for garnishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Vietnamese cuisine tour — pho, banh mi, street food, home cooking