Seasonal Fusion Cocktail: Pumpkin + Hibiscus with Coconut Foam - photo 1
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Seasonal Fusion Cocktail: Pumpkin + Hibiscus with Coconut Foam

Drinks Fusion cuisine 60 min Medium 5 wyświetleń ~20.32 PLN - (0)
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Description

A seasonal, fusion cocktail combining sweet-spicy roasted pumpkin puree with a tangy, deep hibiscus syrup and a light, creamy coconut milk foam. Inspirations: Middle Eastern cuisine (karkade), Southeast Asian (coconut), and European tradition of using pumpkin. The drink has color layers - the intense magenta of the syrup, the golden orange of the pumpkin, and the snow-white foam - making it very visually appealing. Perfect as a warming drink on cooler days, an impressive service at parties, or an afternoon snack; the flavors come together in a harmonious whole: the tartness of hibiscus balances the sweetness of pumpkin and the creaminess of coconut, while ginger and cinnamon add a warm, spicy touch.

Ingredients Used

Ingredients (14)

Servings:
4
  • Butternut squash 600 g
  • Rapeseed oil 30 g
  • Water 300 ml
  • Dried hibiscus flower 10 g
  • Brown sugar 50 g
  • Fresh ginger 20 g
  • Freshly squeezed orange juice 120 ml
  • Lime juice 30 ml
  • Coconut milk (can, full-fat) 200 ml
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Crushed ice 200 g
  • Honey 30 ml
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~20.32 PLN (5.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting pumpkin

1

Preheat the oven to 200°C (top-bottom). Wash the pumpkin, cut off the ends, slice it in half lengthwise, scoop out the seeds with a spoon and set the seeds aside for roasting (optional). Do not peel the pumpkin if it has a thin skin; if the skin is hard, peel it with a peeler. Cut the flesh into cubes about 2-3 cm on each side. Place the pieces on a baking sheet lined with parchment paper, drizzle evenly with rapeseed oil (use a brush or a sprayer), and spread them out in a single layer.

Ingredients: Butternut squash, Rapeseed oil
Use a large baking tray and parchment paper to prevent the pumpkin from sticking. If you don't have a brush, gently pour the oil onto the tray and spread it with your (washed) hand or a spoon.
2

Place the tray in the preheated oven and bake for 30-35 minutes. After 20 minutes, turn the pieces to brown them evenly. The pumpkin is ready when a fork easily goes in and the edges are slightly caramelized (they should be golden-brown). Remove from the oven and let cool for 10-15 minutes.

Ingredients: Butternut squash
Check the softness in several places with a fork - if the center is soft and the edges are golden, it's ready. Do not bake too long, as the pumpkin will become dry.

Hibiscus syrup

3

While the pumpkin is baking, prepare the syrup. In a small saucepan, pour in 300 ml of water, add 10 g of dried hibiscus, 50 g of brown sugar, and one half (about 10 g) of freshly grated ginger. Heat over medium heat until boiling, then reduce the heat and simmer for 8-10 minutes, stirring occasionally. The ingredient will intensely color the water a dark magenta. After cooking, strain through a fine sieve into a glass bowl, pressing the flowers with a spoon to extract as much liquid as possible. Set aside to cool.

Ingredients: Water, Dried hibiscus flower, Brown sugar, Fresh ginger
Use a fine sieve or cheesecloth for straining; pressing the flowers will yield more syrup. If the syrup is too thin after cooling, you can reduce it by briefly boiling (1-2 minutes).

Pumpkin purée

4

Once the pumpkin has cooled, scoop out the soft flesh with a spoon and transfer it to a blender. Add 10 g of grated ginger (the rest from the used amount), 120 ml of orange juice, 30 ml of lime juice, 5 g of ground cinnamon, and 1 g of salt. For sweetness, add 30 g of hibiscus syrup (you can add more to taste). Blend on high speed for 30-60 seconds until a smooth, creamy purée is formed. The consistency should be thick but pourable; if it is too thick, add 15 ml of water or additional tablespoons of orange juice until the desired consistency is achieved.

Ingredients: Butternut squash, Fresh ginger, Freshly squeezed orange juice, Lime juice, Ground cinnamon, Salt, Dried hibiscus flower, Brown sugar
Use a jug blender or an immersion blender with a tall container. If you don't have a blender, mash the hot pumpkin with a potato masher and strain it through a sieve, gradually adding juices and spices.

Coconut foam

5

Chill a can of coconut milk in the refrigerator for at least 4 hours (preferably overnight). After chilling, open the can and use a spoon to separate the thick, solid part (cream) from the watery part — the cream will be on top. Transfer the thick part (about 100 g) to a bowl. If you want a sweeter foam, optionally add 30 g of honey. Whip with a hand mixer or stand mixer on medium speed for 2-4 minutes until the mixture becomes light and fluffy. The foam should form soft peaks when lifted with a spoon. If you don't have time to chill, you can use a cold bowl and ice and whip quickly, but chilling gives the best structure.

Ingredients: Coconut milk (can, full-fat), Honey
Use a cold metal bowl and whisk/mixer; metal retains cold more quickly. If the foam is too runny, place the bowl in the fridge for 10 minutes and whip again. Vegan alternative: whip aquafaba and gently mix with coconut cream.

Assembly and serving

6

Prepare tall glasses or cups. Pour 30-40 ml of chilled hibiscus syrup into the bottom of each glass (an intense magenta layer will form). Gently pour 120-150 ml of pumpkin purée over the syrup so that it creates a second layer; use the back of a spoon against the edge of the glass to slow down the pouring and minimally mix the layers. Top with 2-3 tablespoons of whipped coconut foam. If using ice, add crushed ice before pouring the purée (moderately, to avoid diluting the flavor). Optionally, sprinkle with toasted pumpkin seeds.

Ingredients: Dried hibiscus flower, Freshly squeezed orange juice, Butternut squash, Coconut milk (can, full-fat), Crushed ice, Roasted pumpkin seeds
To achieve clear layers, pour slowly and use a spoon against the side of the glass. If the layers mix too quickly, chill the glasses in the fridge for 10 minutes before serving.

Decoration

7

For effect, serve with a slice of roasted pumpkin or a slice of lime on the rim of the glass and a few dried hibiscus flowers next to the plate. Serve immediately to keep the foam fluffy.

Ingredients: Roasted pumpkin seeds, Lime juice
Use a small teaspoon to scoop out the seeds and a delicate spatula to transfer the foam, so as not to flatten the drink.

Fun Fact

💡

Hibiscus (karkade) is traditionally used in beverages from North Africa to the Middle East; its intense color comes from natural anthocyanins, which pair well with the orange-yellow layers of pumpkin.

Best for

przyjęcie jesienno-zimowe kawiarniany serwis sezonowy wieczór z przyjaciółmi

Tips

🍽️ Serving

Serve in tall transparent glasses to showcase the layers; include a small spoon with each drink so guests can mix the components to their liking. For a heated version, skip the ice and warm the pumpkin puree and hibiscus syrup, serving the foam on the side.

🥡 Storage

Store hibiscus syrup in a sealed jar in the refrigerator for up to 7 days. Pumpkin purée can be stored in a closed container for up to 3 days in the refrigerator. Coconut foam is best prepared just before serving; if you need to store it, keep it in the refrigerator for a maximum of 24 hours and whip it again before use. The layered drink is best consumed immediately (within 1 hour).

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