Do you still use 1:1 ratio of sugar to peels for all kind of fruits? It says 1:1 for bananas in the linked recipe, but oranges might be more “juicy”? I have some orange on the counter now, so I’ll be interested to try :)

I think that could work for sure. I always have a hard time putting the right amount of rose water, it gets overpowering really fast!

We make hummus quite regularly, so we have a lot of aquafaba. I feel like it works quite well in drinks, but it would be interesting to try eggs and aquafaba side-by-side to compare!

I do love Amaretto sour, I usually do them with aquafaba. Haven’t tried with the gin, but it can’t be bad!