Pour the Rhubarb-Infused Elderflower Liqueur into a shot glass. Gently drop the strawberries into the shot glass. Top with 3 small spoonfuls of Meyer Lemon Air.
This recipe was provided by restaurant professionals and may have been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Place the rhubarb in the bottle of elderflower liqueur for a week and a half.
Place the lemon juice in a bowl. Dust with soy lecithin. Using an immersion or hand blender, froth until light and fluffy.