Cheers to the weekend!

Originally Published in Hecho Con Amor
PHOTOGRAPHED BY TINA SARGEANT – STYLED BY LISA MALOTT

1 bottle of prosecco
Tamarind syrup
2 cups tamarind pods, peeled
3 cups granulated sugar
3 cups water 1 lime, juiced

In a large pot, combine the water and granulated sugar. Set the stove to medium-high heat and whisk the mixture until the sugar has dissolved. Add the tamarind pods and lime juice. Bring to a boil. Once the syrup has boiled for about 2 minutes, lower to a simmer. Simmer for about 10 minutes. Remove from heat and cool.

Dehydrated Limes

2 limes, thinly sliced

Preheat the oven to 200 degrees F. Line a sheet tray with parchment paper and evenly distribute the lime slices on the parchment. Make sure the lime slices are nice and thin. Pop it in the oven and let it dehydrate for 4 to 5 hours. Try not to open the oven too often. Let the limes do their thing. You’ll know when they’re done when they lose their stickiness and start feeling rough and dry.

Cocktail
2 ounces tamarind syrup, 5 ounces champagne, 1 dehydrated lime slice for garnish