Hot ruby drink with roasted beets, pomegranate, and orange - photo 1
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Hot ruby drink with roasted beets, pomegranate, and orange

Drinks Vegetarian Dishes 60 min Medium 10 wyświetleń ~19.11 PLN - (0)
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Description

Seasonal, aromatic drink for winter evenings: deep red, slightly sweet and sour, and warming with spices. The combination of roasted beets, fresh pomegranate juice, and orange with a hint of ginger and cinnamon creates an intense, visually appealing drink with a velvety consistency. Perfect as a warming beverage served at holiday gatherings, during dinners, or as an alternative to mulled wine. It can be served hot with fresh mint and pomegranate seeds for a contrast of color and texture. Flavor profile: earthy sweetness of roasted beets, tartness of pomegranate and citrus, and the pleasant warmth of ginger and cinnamon. Aesthetics: deep ruby, glistening pomegranate seeds, and green mint leaves create a stunning composition on a plate or in a glass.

Ingredients Used

Ingredients (12)

Servings:
4
  • Raw red beet 600 g
  • Pomegranate juice 300 ml
  • Fresh orange juice 300 ml
  • Fresh ginger 20 g
  • Water 300 ml
  • Lemon juice 30 ml
  • Brown sugar 50 g
  • Pestki granatu 80 g
  • 🌿 Przyprawy
  • Ground cinnamon 10 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 30 ml
  • Fresh mint 1 pęczek
💰 Szacowany koszt dania: ~19.11 PLN (4.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the beets under running water with a vegetable brush, removing any dirt. Cut off the top leaves and ends. Peel and scrape the ginger (use a teaspoon to remove the skin) and grate it finely or chop it finely. Squeeze the juices from the oranges and lemon into separate bowls (use a manual juicer or a juicer). Prepare the pomegranate juice (if using fresh pomegranates, deseed and separate the seeds, then blend and strain through a fine sieve – see step 4). Measure out the sugar and water needed for the syrup.

Ingredients: Raw red beet, Fresh ginger, Fresh orange juice, Lemon juice, Pomegranate juice, Brown sugar, Water
Use a vegetable brush for the beets, a manual citrus juicer. If you don't have a grater, ginger can be chopped very finely with a knife. Do not peel the beets too early - they will retain more juice and moisture that way.

Roasting beets

2

Preheat the oven to 200°C (fan 180°C). Wrap each beet tightly in aluminum foil (place on a baking sheet) so that steam stays inside. Bake for 50–60 minutes, until very soft – check by inserting a sharp knife or fork into the largest beet; it should go in smoothly without resistance. After baking, let the beets cool for 10–15 minutes, then peel them while still slightly warm (the skin usually comes off easily) and cut into quarters.

Ingredients: Raw red beet
Use a large baking tray. If the beets are small, the baking time may be 40–45 minutes. Do not bake them too long, as they will lose some of their color and juice. You can also roast the beets in a steam oven or in a pressure cooker (this shortens the time).

Spicy syrup

3

In a medium saucepan, combine 300 ml of water with 50 g of brown sugar, 20 g of freshly grated ginger, and 10 g of ground cinnamon. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer gently for 8–10 minutes, until the syrup is slightly reduced and thickens (it should coat the back of a spoon but not be too thick). Strain the syrup through a sieve to remove the pieces of ginger and cinnamon residue; retain the liquid. Add a pinch of salt (1 g) and stir.

Ingredients: Water, Brown sugar, Fresh ginger, Ground cinnamon, Salt
Use a medium saucepan and a wooden spoon. If you want a stronger aroma, leave the peel of one orange to cook in the syrup (remove it later). The syrup will thicken further while cooling, so do not reduce it too much.

Mixing

4

In a tall blender cup, place the chopped roasted beets (from step 2), 300 ml of pomegranate juice, 300 ml of orange juice, and 30 ml of lemon juice. Add a tablespoon (about 30 ml) of the previously prepared warm spiced syrup – you can add more later to taste. Blend on high speed for 1–2 minutes until the mixture is completely smooth and uniform. If you want a very smooth consistency, strain the resulting liquid through a fine sieve or muslin, pressing with a spoon or spatula to separate the fibrous pulp. Taste the drink and, if necessary, season with additional salt (a pinch) and – if you want a sweeter finish – 30 g of honey (optional).

Ingredients: Raw red beet, Pomegranate juice, Fresh orange juice, Lemon juice, Honey, Salt
Use a jug blender or an immersion blender with a tall cup. If you don't have a blender, finely chop the beets and strain them through a sieve; the process will be more labor-intensive. Remember that beets stain everything – wear gloves and protective clothing.

Heating and serving

5

Pour the blended drink into a pot and heat on very low heat for 3–5 minutes – it should be hot, but do not let it boil (boiling can change the taste and color). Taste and adjust the sweetness and acidity: if it’s too sour, add 1–2 tablespoons (15–30 g) of honey or syrup; if it’s too sweet, just a few drops of lemon juice. Pour the hot drink into wide glasses or serving mugs through a strainer to remove any foam. Garnish each serving with 20 g of pomegranate seeds and 1–2 fresh mint leaves (optional). Serve immediately, hot, with a small spoon for scooping up the seeds.

Ingredients: Pestki granatu, Fresh mint, Honey
Use a heavy stainless steel pot and a ladle for pouring. Do not boil the drink after blending – heating it to the boiling point can cause a loss of fresh aroma. If serving for children, make sure the drink is not too hot.

Alternatives and Additions

6

If you prefer the cold version: after chilling in the fridge for at least 2 hours, strain the drink and serve with ice and a splash of sparkling water for a fizzy version. Additionally, you can add 10–20 g of liqueur (e.g., Cointreau) for adults, or 5 g of vanilla syrup for a milder aroma.

Ingredients: Water
If you are planning a version with an alcoholic addition, add the alcohol directly to the cup before pouring the drink to preserve the aroma. For the vegan version, skip the honey and use maple syrup.

Fun Fact

💡

Beets have been used since ancient times as an edible and medicinal plant; their deep color is due to betalains, pigments with strong antioxidant properties.

Best for

zimowe spotkania świąteczne kolacje wieczory przy kominku

Tips

🍽️ Serving

Serve the drink in clear tea glasses or thick mugs to highlight the ruby color. Garnish with fresh mint and pomegranate seeds just before serving. Serve with a small spoon for sipping and collecting the seeds; for the cold version, add ice cubes and mint leaves.

🥡 Storage

Store the drink in a tightly sealed pitcher in the refrigerator for up to 48 hours. Before reheating, warm it gently over low heat – do not let it boil. Do not store with fresh mint for more than a day, as it will lose its firmness.

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