Margherita Margarita

Is it pizza or is it a margarita?

Watch this video on YouTube.

It’s both.

• 40g water
• 10g salt
• 5g bread yeast

Add hot water, salt, and yeast into a vessel then stir or shake until dissolved. The bread yeast will naturally settle so be sure to shake before use.

Note: We used a 20% saline solution with added yeast. There’s plenty of room to adjust these ratios if the desired result is a more intense yeast flavor.

By weight:

• 1 part whey
• 1 part sugar

Combine room temperature whey and sugar, and stir until dissolved.

I strained yogurt to make labneh and reserved the whey. When whey is shaken it gives frothy vibes and milky undertones. It’s cool. You should try it.

TOMATO SYRUP

This is a completely dynamic syrup you can put this in anything.

• 1 part tomatoes, sliced (use the ripest tomatoes you have access to, this is often cherry tomatoes for us)
• 1 part sugar

Combine the sugar and tomatoes in a sealable container. Allow to sit at room temperature overnight or for up to 3 days, stirring occasionally to ensure sugar is melting.

Strain the syrup and bottle.

Just infuse some fresh basil in lime juice. Don’t let it sit for more than a day or the basil will get swampy and then the lime juice tastes swampy and it’s really not even cool.