Sparkling citrus-pomegranate cocktail with ginger-honey syrup and smoky rosemary sprig (version e43ee570) - photo 1
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Sparkling citrus-pomegranate cocktail with ginger-honey syrup and smoky rosemary sprig (version e43ee570)

Wegetariańskie Drinks 45 min Medium 6 wyświetleń ~33.53 PLN - (0)
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Description

A modern, seasonal non-alcoholic drink that combines the sweetness of tangerines and the honeyed depth of ginger with the tartness of lime and the fruity intensity of pomegranate. The cocktail features a layered, eye-catching color scheme: a golden-orange base is interrupted by ruby pomegranate juice, and the whole is finished with a delicate foam and aromatic rosemary smoke. Perfect as an elegant drink during winter gatherings, an aperitif before dinner, or a stunning non-alcoholic cocktail for guests. Serve in clear glasses with ice and fresh pomegranate seeds — it looks spectacular and provides a contrast of textures: sparkling bubbles, juicy seeds, and smooth, sticky ginger-honey syrup.

Ingredients Used

Ingredients (12)

Servings:
4
  • Mandarin 300 g
  • Pomegranate seeds (arils) 200 g
  • Fresh ginger 20 g
  • wildflower honey 80 g
  • Water (for syrup) 150 ml
  • Sparkling water (chilled) 800 ml
  • Ice cubes 300 g
  • Fresh lime juice 60 ml
  • Fresh rosemary 12 g
  • Pomegranate seeds for decoration 50 g
  • ✨ Opcjonalne
  • Gin (optional, alcoholic addition) 160 ml
  • Edible gold flakes (optional) 1 g
💰 Szacowany koszt dania: ~33.53 PLN (8.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ginger-honey syrup

1

Prepare the syrup: peel the ginger (use a teaspoon to scrape off the skin or a knife), then grate it on a fine grater or chop it very finely with a knife. In a small saucepan (1 l capacity), pour in 150 ml of water, add the grated ginger and 80 g of honey. Heat over medium heat, stirring with a wooden spoon, until the honey is completely dissolved. When the mixture starts to simmer lightly, reduce the heat and simmer gently for 6–8 minutes — the syrup should become slightly thicker and have a faint ginger aroma.

Ingredients: Fresh ginger, wildflower honey, Water (for syrup)
Use a small stainless steel saucepan with a comfortable handle. Control the heat: the syrup should not boil vigorously, as the honey will lose its delicate aroma. If you don't have a grater, finely chop the ginger with a knife.
2

Remove the saucepan from the heat after 6–8 minutes and set aside to let the syrup cool slightly (about 10 minutes). Strain the syrup through a fine sieve into a clean jar or bowl, pressing the grated ginger with a spoon to extract maximum flavor. The syrup should have a consistency that lightly drips from the spoon — if it is too thin, cook for an additional 1–2 minutes; if it is too thick after cooling, add 1–2 tablespoons of water.

Ingredients: Fresh ginger, wildflower honey
Use a fine sieve or cheesecloth to avoid ginger particles in the clear syrup. Store the syrup in the refrigerator for up to 7 days in a sealed jar.

Preparation of the fruit base

3

Peel the mandarins: break the skin with your fingers or use a knife, and divide the fruit into segments. Set aside part (about 4–6 segments, or ~50 g) for decoration. Squeeze the rest using a manual citrus juicer directly into a strainer placed over a bowl — you will collect about 220–240 ml of juice. Pour the juice through a fine sieve to remove seeds and larger fibers.

Ingredients: Mandarin
Use a manual citrus press or an electric citrus juicer for better efficiency. If the juice is very pulpy, strain it gently without squeezing too hard to avoid adding bitterness from the peel.
4

Prepare the pomegranate: cut the pomegranate in half or into quarters. Submerge one half in a bowl of water and use your finger or a spoon to knock the seeds out from the inside — the white membranes will float to the surface, making them easier to separate. Strain the seeds and set aside 100 g to blend with the juice (note: these seeds will provide color), and keep 50 g for decoration.

Ingredients: Pomegranate seeds (arils), Pomegranate seeds for decoration
Working in water reduces juice splashes and stains. The grains should be shiny and full, avoid those that are tired and dull.
5

Blend about 100 g of pomegranate seeds (from the previous step) in short pulses with an immersion blender or a countertop blender (10–12 seconds) to achieve a thick, ruby concentrate. Strain through a fine sieve, pressing with a spoon to extract the most intense juice — you should get about 60–80 ml of deep pomegranate juice.

Ingredients: Pomegranate seeds (arils)
Do not blend for too long to avoid crushing the white fibers, which will add bitterness. Press down with a spoon if necessary — the juice should be clear but intense.

Cocktail Assembly

6

In a large pitcher, combine: strained mandarin juice (~220–240 ml), 60 ml lime juice, 60–80 ml freshly squeezed pomegranate juice, 80–100 ml cooled ginger-honey syrup (depending on the sweetness of the fruits). Gently stir with a wooden spoon for 10–15 seconds — the goal is to blend the flavors, not to lose the bubbles (which will appear later). Taste and adjust with a spoonful of syrup or 15 ml lime juice if you need more sweetness or acidity.

Ingredients: Fresh lime juice, Sparkling water (chilled), Fresh ginger, wildflower honey, Pomegranate seeds (arils), Mandarin, Gin (optional, alcoholic addition)
Use a measuring cup and scale; the given volumes are approximate — taste as you go. If you're making the version with alcohol, from this point add 160 ml of gin and mix well.
7

Add 800 ml of very cold sparkling water to the pitcher with the base. Add ice cubes (about 300 g) just before serving to keep the drink very cold but not diluted. Gently stir 6–8 times with a spoon — mix just until combined, not vigorously, to avoid losing the fizz.

Ingredients: Sparkling water (chilled), Ice cubes
The best are large ice cubes — they melt slower. If you want stronger carbonation, pour the sparkling water slowly along the side of the pitcher.

Serving and decoration

8

Prepare 4 tall, transparent glasses or highball glasses: place a few ice cubes at the bottom of each, pour the cocktail from the pitcher evenly (up to 3/4 full). On the surface of each glass, add a few fresh pomegranate seeds with a teaspoon (about 10–12 g), and hang a reserved segment of mandarin on the rim. Place a fresh sprig of rosemary in each glass (about 1 sprig per glass). For an extra shine, you can sprinkle 0.25 g of edible gold flakes on top (optional).

Ingredients: Pomegranate seeds for decoration, Ice cubes, Mandarin, Fresh rosemary, Edible gold flakes (optional)
Use glasses with straight walls to showcase the layer of color. Gently spoon the pomegranate seeds in to avoid disturbing the bubbles.

Smoky decoration (stage effect)

9

For visual and aromatic effect, prepare rosemary smoke: using a small kitchen torch or lighter, quickly char the tip of a rosemary sprig (about 5–8 seconds) until it starts to smoke. Then, bend the sprig over a glass and cover it with a small bowl or a food dome for 15–30 seconds to trap the smoke above the drink. Remove the cover just before serving — the released aroma will give the drink a smoky rosemary note.

Ingredients: Fresh rosemary
Use the torch carefully: hold the branch with tweezers or tongs, work on a heat-resistant surface, and have a container of cold water nearby. Do not leave the flame unattended. If you have a smoker/smoking gun — use it instead of the torch, it's a safer option.

Serving

10

Serve immediately after unveiling the smoke, so guests can experience the aromatic effect. Each person can gently stir the contents of the glass with a stick/bar spoon before drinking, to mix the settled pomegranate juice with the rest of the cocktail.

Ingredients: Gin (optional, alcoholic addition)
If you are adding alcohol, inform your guests about the gin content. Serving immediately after preparation will preserve the most intense flavor and bubbles.

Fun Fact

💡

The pomegranate was a symbol of fertility and abundance in many Mediterranean cultures; combining it with citrus fruits is a natural pairing used in Middle Eastern and Mediterranean cuisine.

Best for

zimowe przyjęcia aperitif przed kolacją spotkania towarzyskie menu bezalkoholowe na weselu

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the colors. For the adult version, add 40 ml of gin to each serving (add to the pitcher before the sparkling water). You can also prepare a smaller version in coupe glasses — serve without ice as an intense aperitif.

🥡 Storage

Store the ginger-honey syrup in the refrigerator in a closed container for up to 7 days. The fruit base (without sparkling water) can be stored in the refrigerator for up to 24 hours, but the drink with sparkling water is best consumed immediately after preparation — the fizz diminishes over time.

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