Espresso Lemonade with Salted Kumquat

Espresso Lemonade with Salted Kumquat

With no refined sugar, the recipe provides for a divine mid-morning beverage

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Foodie  Foodie Your Guide to Good Taste  on 12 May '15

This article originally appeared in the latest May edition of Foodie: Jamie's Hong Kong. Read it here!

The brothers from Twins Kitchen, Caleb and Joshua Ng, walk us through their favourite recipes using ingredients from their their own ‘hood in Sheung Wan.

Prep Time: 10 minutes Cook Time: 5 minutes


  • 3 tbsp agave or honey
  • 1 ½ cups water
  • 3 lemons
  • 2 shots espresso
  • 1 salted kumquat


  1. Boil the agave/honey and half cup of water and simmer for few minutes.
  2. Rest the mixture. When it becomes cool, squeeze all the lemons, combine the lemon juice and the mixture into one cup of water, then add two shots of espresso. Mix well and add ice or refrigerate until chilled.
  3. Add salted kumquat right before serving.

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If you want to taste their dishes in person they can be found at Common Ground in Sheung Wan and Stack in Sai Ying Pun. Styling by Jo Lorenz and photography by Sophie Jin. Check out the twins' Facebook here



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