Blue-Citrus Refresher (variant ad8ec1ef) - photo 1
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Blue-Citrus Refresher (variant ad8ec1ef)

Vegan Drinks Fusion cuisine 30 min Medium 10 wyświetleń ~14.71 PLN - (0)
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Description

A modern, seasonal drink with a striking, contrasting appearance — an intense, ruby layer of syrup and pomegranate seeds, a bright orange base of mandarin juice, and a fluffy, light green basil foam on top. Inspired by the winter-spring period when juicy citrus fruits and fresh herbs are available. The drink combines the sweetness and acidity of the fruits with the aroma of basil, and the layered presentation makes it visually appealing and perfect as a refreshing non-alcoholic aperitif or an elegant drink for gatherings. Serve chilled, preferably in clear highball glasses; it pairs wonderfully with light snacks, aged cheeses, and a selection of cold appetizers.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pomegranate juice 200 ml
  • Mandarin juice 200 ml
  • Pomegranate syrup 80 g
  • Fresh basil 0.4 pęczków
  • Powdered sugar 30 g
  • Lemon juice 30 ml
  • Crushed ice 300 g
  • Sparkling water 200 ml
  • Pomegranate seeds (for decoration) 50 g
  • Aquafaba (chickpea water) 90 ml
  • ✨ Opcjonalne
  • Agave syrup (optional) 40 g
  • Edible flowers 10 g
💰 Szacowany koszt dania: ~14.71 PLN (3.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the glass and ice

1

Chill 4 tall, clear glasses (highball) by placing them in the freezer for 5-10 minutes. In the meantime, prepare crushed ice: place ice cubes in a clean cloth or a plastic zip bag and crush them with a meat mallet or rolling pin until you have evenly small pieces (about 2-3 minutes of hitting). Transfer the crushed ice to a large bowl and keep it covered so it doesn't melt too quickly.

Ingredients: Crushed ice
Use a meat mallet or kitchen hammer; if you have an ice crusher, set it to a fine granulation. Don't hit too hard — we want fine, not watery ice.

Fruit base

2

In a large pitcher, mix pomegranate juice (200 ml), mandarin juice (200 ml), and lemon juice (30 ml). Taste: if the base is too sour, add a maximum of 20-40 g of agave syrup (optional). Stir with a spoon and chill in the refrigerator for 5 minutes to let the flavors meld.

Ingredients: Pomegranate juice, Mandarin juice, Lemon juice, Agave syrup (optional)
Use a glass pitcher or a measuring cup with a spout for easy pouring. Stir gently to avoid aerating the base; taste and season to your liking.

Pomegranate layer

3

Prepare pomegranate syrup (80 g) in a small sauceboat or bowl — it does not need to be heated. To achieve an aesthetic, thicker layer, use a teaspoon and gently pour the syrup at the bottom of each glass (about 20 g of syrup per glass) or spread it in a thin layer at the bottom to ensure an even color.

Ingredients: Pomegranate syrup
Use a teaspoon or kitchen pipette to apply the layer; slow pouring will prevent the layers from mixing. The syrup is quite thick — if it is very dense, you can warm it slightly (a few seconds in the microwave), but do not thin it out too much.

Basil foam (aquafaba)

4

Place aquafaba (90 ml), fresh basil (12 g), powdered sugar (30 g), and lemon juice (10 ml from previously drained juice) into a tall blending container or mixing bowl. Use an immersion blender or hand mixer and whip first on low speed for 30 seconds, then on high for 2-4 minutes, until the mixture becomes light, thick, and forms soft, stable peaks (soft peaks). If using an immersion blender, work for a shorter time and let it rest for 1-2 minutes, then whip again — aquafaba usually needs a few cycles to achieve a good foam.

Ingredients: Aquafaba (chickpea water), Fresh basil, Powdered sugar, Lemon juice
Use a tall, narrow blending container or a bowl with a whisk attachment. Aquafaba has variable quality — if there is no foam after 4 minutes, try adding 5-10 g of additional powdered sugar or chilling the container. The foam should be stable and soft, not watery.

Assembly and layering

5

To each prepared glass with a layer of syrup, evenly sprinkle crushed ice (about 70-80 g per glass). Then, very slowly, pouring by the tablespoon or along the wall of the glass, pour in the fruit base (about 80-100 ml per glass), so as not to mix the pomegranate syrup. Fill each glass with about 50 ml of chilled sparkling water, again pouring slowly. Finally, gently spoon a portion of basil foam on top (about 20-25 g of foam per glass), so that a distinct, creamy cap forms.

Ingredients: Crushed ice, Pomegranate juice, Mandarin juice, Sparkling water
Pour in by the tablespoon from a small height and over the back of the spoon — this slows down the flow of liquid and helps create layers. If the foam sinks, add it with a spoon and gently press down, do not stir.

Decoration and serving

6

Decorate thoroughly: sprinkle each serving with a few pomegranate seeds (about 10-12 seeds per glass). If you are using edible flowers, place 1-2 flowers on the foam. Serve immediately with a small cocktail spoon or a stirring stick, so guests can mix the layers to their liking.

Ingredients: Pomegranate seeds (for decoration), Edible flowers
When decorating, do not press the seeds too hard into the foam — gently place them on top. Serve immediately — the ice and foam are best right after preparation.

Alternatives and notes

7

If you prefer a less sweet version, skip the agave syrup and reduce the amount of pomegranate syrup to 60 g (it will spread thinner). You can replace aquafaba with egg whites (in the non-vegan version) — use 2 egg whites and whip with powdered sugar to stiff peaks. Additionally, you can add more lemon juice if you want a more pronounced acidity.

Ingredients: Agave syrup (optional), Aquafaba (chickpea water)
If you are using egg whites, remember to check the freshness of the eggs and the slight risk involved — not recommended for children, pregnant women, and individuals with weakened immune systems.

Fun Fact

💡

Pomegranates have been cultivated since ancient times and have symbolized rebirth and abundance for centuries; their deep red color has often been used in heraldry and decorations.

Best for

przyjęcie zimowo-wiosenne bezalkoholowy aperitif na eleganckie spotkania serwowanie na brunchu

Tips

🍽️ Serving

Serve in clear, tall glasses to highlight the layered effect. For an extra touch, you can serve the drink with a small spoon, encouraging mixing the layers just before tasting. Make sure the foam is added just before serving — it loses volume after a few minutes.

🥡 Storage

It is best to prepare the drink just before serving. The fruit base can be stored in the refrigerator for up to 24 hours in a closed container. Store the syrup and aquafaba in the refrigerator; aquafaba will last for 24-48 hours, but the whipped aquafaba should be whipped just before serving — do not store whipped foam for longer than 1 hour.

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