Sparkling tangerine-carrot cocktail with ginger and aquafaba foam (variant 772d4203) - photo 1
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Sparkling tangerine-carrot cocktail with ginger and aquafaba foam (variant 772d4203)

Vegan Drinks Breakfasts 15 min Easy 9 wyświetleń ~20.75 PLN - (0)
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Description

A refreshing, seasonal drink that combines the natural sweetness of mandarins and carrots with the citrusy acidity of lemon and the warming note of fresh ginger. The aquafaba foam adds lightness and an impressive white "cap," making the drink look professional and appetizing. The cocktail is perfect as a quick vitamin boost for breakfast, as a daytime party drink, or as a healthy alternative to sweetened juices. Visually striking: an intense orange color with delicate bubbles and contrasting creamy foam, decorated with a mint leaf and mandarin peel. Flavor: sweet and sour, with a distinct ginger accent and a pleasant fizz.

Ingredients Used

Ingredients (10)

Servings:
2
  • Mandarin 240 g
  • Raw carrot 2 szt.
  • Fresh ginger 20 g
  • Lemon (juice) 1.2 szt.
  • Maple syrup 30 ml
  • Sparkling water 300 ml
  • Aquafaba (chickpea liquid) 60 ml
  • ✨ Opcjonalne
  • Ice (cubes) 200 g
  • Fresh mint 0.2 pęczków
  • Mandarin zest 5 g
💰 Szacowany koszt dania: ~20.75 PLN (10.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the mandarins and carrot under cold water. Peel the carrot thinly with a knife or peeler and cut off the ends. Peel the ginger (use a teaspoon to scrape off the skin) and cut it into thin slices, then into smaller pieces (about 5-10 mm) to make blending easier. Cut the lemon in half and squeeze out 60 g of juice (about 1 medium lemon).

Ingredients: Mandarin, Raw carrot, Fresh ginger, Lemon (juice)
Use a cutting board and a sharp knife. A peeler or a teaspoon makes it easier to remove the thin skin of the ginger without wasting the flesh. Weigh the ingredients on a kitchen scale if you want to be precise.

Base juice

2

If you have a slow juicer: alternate adding mandarins, carrot, and ginger to get a smooth juice. If you are using a blender: place the peeled mandarins, chopped carrot, and ginger along with 30 ml of cold water in the blender jar, and blend on high speed for 45-60 seconds until the mixture is very smooth. Pour the blended mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing with a spoon or pestle until you extract all the juice (press for 1-2 minutes).

Ingredients: Mandarin, Raw carrot, Fresh ginger, Sparkling water
Use a jug blender or a juicer. A metal strainer with fine mesh and a flat spoon for pressing yield the most juice. If you want to keep more pulp, skip straining, but the drink will be more pulpy.

Sweetening and Balancing

3

In a warm (not hot) teaspoon or small bowl, pour in 30 g of maple syrup and add 20 ml of warm water (about 40°C). Stir with a teaspoon until the syrup becomes easier to combine. Pour the prepared syrup and lemon juice into the bowl with the strained juice from step 2 and gently mix with a spoon, tasting for flavor. It should be sweet and sour, fresh with a hint of ginger's spiciness. Adjust - add up to 5 g more syrup or a few drops of lemon juice to taste.

Ingredients: Maple syrup, Lemon (juice)
Use a small bowl to dissolve the syrup. Warm water makes it easier to combine, but do not use boiling water (it will destroy some vitamins and the taste will be less fresh).

Preparation of aquafaba foam

4

A cool stainless steel bowl and cold mixer attachments will help whip the aquafaba faster. Pour 60 ml of aquafaba into the bowl, add a pinch of salt and 15 g of maple syrup (1/2 tablespoon) as a stabilizer, and start whipping on medium-high speed. After 2-3 minutes, increase the speed and continue whipping for another 3-5 minutes until a light, glossy, and slightly stiff foam forms — it should hold its shape when the spoon is turned upside down but still be creamy.

Ingredients: Aquafaba (chickpea liquid), Maple syrup
Use an electric hand mixer or a stand mixer. If you don't have aquafaba, you can use the white of one egg (60 g) — remember to be cautious with raw eggs. Watch the consistency: the foam is ready when it forms soft peaks and is shiny.

Chilling and preparing the glass

5

Chill the glasses by placing them in the freezer for 2-3 minutes or fill them with ice (if using ice). If you want to maintain the clarity and gradient of the drink, use tall, clear glasses. Prepare 2 glasses/tumblers and a bar spoon.

Ingredients: Ice (cubes)
The best are tall, transparent glasses (about 300-350 ml), as they allow you to showcase the layer of juice and the fizz. Chilling the glass extends the pleasant coolness of the drink.

Cocktail Assembly

6

In each glass (prepared in step 5), pour 90-100 ml of the prepared juice (from steps 2-3) at the bottom. If you want to achieve a gentle gradient: slightly tilt the glass and pour the juice slowly. Then, slowly fill each glass with 75 ml of cold sparkling water, gently pouring it using a spoon held along the wall of the glass (this will slow down mixing and partially maintain the contrast). If you are using ice, add the cubes before pouring in the sparkling water.

Ingredients: Sparkling water, Ice (cubes)
Use a bar spoon or a regular spoon turned upside down to slowly distribute the sparkling water and achieve a nice presentation. Do not stir vigorously — a gentle mix creates a nice fizz with the juice color visible.

Finishing and serving

7

Gently spoon 1 large tablespoon of aquafaba foam (from step 4) on top of each cocktail. Shape it with the spoon to create a fluffy cap over the drink. Garnish with a mint leaf and a spiral of 2–3 cm of tangerine peel. Serve immediately so that the foam remains fresh and does not collapse.

Ingredients: Aquafaba (chickpea liquid), Fresh mint, Mandarin zest
Use a small teaspoon to scoop the foam. Additionally, you can add fresh mint or a bit of tangerine zest to enhance the aroma and presentation. If the foam collapses after a few minutes, you can briefly whip it again and add more.

Taste testing and serving

8

Taste the cocktail and adjust the seasoning if necessary: if it's too sour, add 5-10 g of maple syrup; if it's too sweet, add a few drops of lemon juice. Serve immediately after preparation to maintain the fizz and fresh foam.

Ingredients: Maple syrup, Lemon (juice)
Adjust the taste in small portions — it's better to add a little more syrup than to try to remove excess sweetness later.

Fun Fact

💡

Aquafaba gained popularity in plant-based cooking after 2010 as a substitute for egg whites in meringues and foams — its name comes from the Latin word aqua (water) and fabaceae (the legume family).

Best for

śniadanie przyjęcie w ciągu dnia zdrowa przekąska

Tips

🍽️ Serving

Serve in tall, clear glasses, just after preparation. If you want, you can prepare the base juice in advance and chill it in the fridge, and whip the foam just before serving to ensure the best quality. For children, replace maple syrup with honey (if over 1 year old) or reduce the amount of ginger.

🥡 Storage

Store the juice in the refrigerator for up to 24 hours in a sealed bottle; after a longer time, it loses freshness and color. The aquafaba foam is best prepared just before serving — it is not suitable for long storage. The drink with sparkling water should not be prepared in advance, as it will lose its fizz.

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