lacto macadamia honey
Shake all ingredients with and strain into a chilled glass.
Squeeze a lemon twist over the top and discard.
For the Lacto Fermented Macadamia Honey
125g liquid whey
150g macadamia/coconut water
1.5g green cardamom
500g coconut water
150g raw sugar
150g almond milk
Split whey from yoghurt curds.
Blend macadamia with coconut water and spices.
Loose strain, retaining some pulp.
Combine whey, macadamia milk, almond milk, raw sugar and water. Stir to combine and vacuum seal at maximum pressure.
Leave to ferment at room temperature for 4 days, or until vacuum bag has inflated fully.
Finely strain lacto-macadamia. Measure brix and use to dilute raw honey to desired sweetness.
Should hold for some time. Lasts two weeks chilled.