Shiny winter citrus-cardamom cocktail with sage foam (variant 2efca913) - photo 1
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Shiny winter citrus-cardamom cocktail with sage foam (variant 2efca913)

Drinks Fusion cuisine 45 min Medium 10 wyświetleń ~31.41 PLN - (0)
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Description

A modern, seasonal non-alcoholic drink (with an alcoholic option) combining freshly squeezed oranges and pink grapefruit with a warm hint of honey-cardamom syrup. The finishing touch is a light, sparkling foam made from aquafaba enriched with sage aroma, creating an visually appealing, creamy layer on top. The cocktail works well as an elegant welcome drink, for winter parties, or as a warming, refreshing beverage for an afternoon gathering. The flavor is multidimensional: the tart-sweet citrus, the warmth of cardamom, and the smooth, velvety foam; served in tall glasses, it looks very impressive — the color transitions from pink grapefruit to golden orange, topped with white foam and droplets of syrup create an appetizing composition.

Ingredients Used

Ingredients (14)

Servings:
4
  • Orange 2.3 szt.
  • Pink grapefruit 2 szt.
  • Fresh lemon juice 30 ml
  • wildflower honey 100 g
  • Sparkling water 400 ml
  • Powdered sugar 15 g
  • Fresh sage 30 g
  • Crushed ice 400 g
  • Aquafaba (chickpea water) 120 ml
  • Sugar 40 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Candied orange peel 20 g
  • Dark rum 4 łyżki
  • Butter (mass) 20 g
💰 Szacowany koszt dania: ~31.41 PLN (7.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Juice

1

Prepare the fruits: wash the oranges and grapefruits under running water. Cut each fruit in half across (not along the stem). Using a manual citrus juicer, squeeze the juice from all the halves. Collect the pulp-free juice in a large bowl through a fine mesh strainer to remove seeds and larger membranes. Finally, add the lemon juice (30 ml) to the bowl and mix well with a fork or spoon to combine the flavors.

Ingredients: Orange, Pink grapefruit, Fresh lemon juice
Use a manual citrus juicer or an electric one if you have it. If you don't have a strainer, you can use a clean cloth to strain the pulp. The juice should be smooth and seedless — that's a sign it has been well strained.

Caramel syrup

2

In a small saucepan, combine honey (100 g), white sugar (40 g), and ground cardamom (2 teaspoons). Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves and the mixture begins to gently boil. Reduce the heat to low and cook for 3–4 minutes, until the syrup thickens (it should lightly coat the spoon, and when you drag your finger through it on the spoon, a thin line should remain). If you are using butter (optional), add it now (20 g) and stir vigorously until combined — the syrup will become glossy.

Ingredients: wildflower honey, Sugar, Ground cardamom, Butter (mass)
Use a saucepan with a diameter of 16–18 cm and a thick bottom to heat the syrup evenly. Do not allow it to boil vigorously, as the syrup will start to burn. If you have a kitchen thermometer, the syrup should reach about 105–110°C. When the syrup thickens, remove the saucepan from the heat and set it aside to cool slightly.
3

Pour the cooled syrup into a clean jar and set aside to cool completely. The syrup should have the consistency of thin honey once cooled. Leave a tablespoon of syrup for decorating each glass (about 20–25 g), and keep the rest for mixing with the juice.

Ingredients: wildflower honey, Sugar, Ground cardamom
The syrup will thicken after cooling — if it is too thick, you can add 1–2 tablespoons of boiled water and mix. The syrup can be prepared in advance and stored in the refrigerator for up to a week.

Sage foam (aquafaba)

4

Prepare a sage infusion: bring 60 ml of water to a boil, pour it over half a bunch of sage (about 15 g of leaves) and cover. Steep for 5 minutes to release the essential oils, then strain and set the infusion aside to cool to room temperature (about 10–15 minutes).

Ingredients: Fresh sage
Use a small pitcher and a strainer to filter the infusion. Do not steep for too long (over 10 minutes) — steeping for too long will make the infusion bitter.
5

In a bowl, combine aquafaba (120 g), cooled sage infusion (60 ml), and powdered sugar (15 g). Whip with a hand mixer on high speed for 3–5 minutes until the mixture becomes white, glossy, and holds its shape — forming stiff peaks similar to whipped egg whites. Reduce the speed and whip for another 30 seconds to achieve a smooth consistency.

Ingredients: Aquafaba (chickpea water), Powdered sugar, Fresh sage
Use a large bowl (preferably metal) and a hand or stand mixer with a whisk attachment. Aquafaba whips more slowly than egg whites — it will initially be slightly frothy, then it will speed up. The meringue is ready when nothing drips out when you turn the bowl upside down and you can see stable peaks.

Assembly and serving

6

Prepare 4 tall, chilled glasses (about 300–350 ml). Pour the entire prepared citrus juice (from step 1) into a large pitcher and add the cooled caramel syrup (leaving 20–25 g for decoration). Stir vigorously with a spoon for 10–15 seconds until the ingredients are combined. If you want an alcoholic version, add rum now (optional 60 ml) and mix.

Ingredients: Orange, Pink grapefruit, Fresh lemon juice, wildflower honey, Sugar, Dark rum
Use a jug with a capacity of at least 1.2 liters to comfortably mix all the ingredients. Taste the drink raw before adding sparkling water — the flavor should be slightly sweet and sour; if it is too sour, add a bit of syrup.
7

For each glass, add 100 g of crushed ice. Fill the glasses 2/3 full with the mixture of juices and syrup (about 150 ml of mixture per glass). Then gently top up with sparkling water (about 100 ml per glass), pouring down the side to preserve the delicate bubbles and slightly layered appearance.

Ingredients: Crushed ice, Sparkling water
It's best to pour sparkling water down the side of the glass or over a spoon held upside down above the drink — this will reduce the fizzing and allow for nice color transitions.
8

On top of each glass, evenly spoon the sage foam using a large spoon (about 1 full tablespoon, which is ~30 g per glass). The foam should be soft, shiny, and form distinct peaks.

Ingredients: Aquafaba (chickpea water), Fresh sage
Use a spoon with a long handle or a small ladle to precisely scoop the foam. If the foam is too soft, chill it for 5 minutes in the refrigerator before scooping.

Decoration

9

Gently drizzle 5–6 drops of the reserved caramel syrup onto the foam in small droplets to create a contrasting, golden pattern. Garnish each glass with 1 small sage leaf and a piece of candied orange peel (optional).

Ingredients: wildflower honey, Candied orange peel, Fresh sage
For the syrup droplets, use a small teaspoon or a dropper. If you are using candied peel, gently place it on the edge of the glass or on the foam — it will create a nice color contrast.

Serving

10

Serve immediately after preparation to ensure the foam retains its structure and the sparkling water is bubbly. Make sure each guest has a long teaspoon or stirrer to mix the cocktail just before drinking and combine the foam with the drink.

The cocktail tastes best fresh — after a few minutes, the foam will start to gently settle, and the bubbles will dissipate. If you are preparing it in advance, keep the mixture of juices and syrup in the fridge, and prepare the foam just before serving.

Fun Fact

💡

Aquafaba gained popularity in plant-based cooking in the mid-2010s thanks to food bloggers who discovered that the liquid from a can of chickpeas can replace egg whites in foams and meringues — it's a simple way to achieve a vegan, stable foam.

Best for

przyjęcie powitalne zimowe spotkanie towarzyskie bezalkoholowe przyjęcie koktajlowe serwowanie jako alternatywa dla aperitifu

Tips

🍽️ Serving

Serve in tall, tapering glasses (highball). Before serving, show your guests that it's worth stirring the cocktail — the combination of the shiny foam with the citrus base creates an interesting flavor contrast. For an alcoholic version, add dark rum to the juice mixture (mix thoroughly before pouring in the sparkling water).

🥡 Storage

Store the leftover syrup in a tightly sealed jar in the fridge for up to 7 days. The citrus juice mixture can be kept in the fridge for up to 24 hours; after that, it loses freshness. The aquafaba foam is best prepared just before serving — do not store it longer than 1–2 hours in the fridge, as it will lose volume.

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