Sparkling Orange-Cranberry Cocktail with Aquafaba Foam (variant 13f971e9) - photo 1
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Sparkling Orange-Cranberry Cocktail with Aquafaba Foam (variant 13f971e9)

Drinks Vegan dishes 15 min Easy 9 wyświetleń ~33.31 PLN - (0)
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Description

A refreshing, seasonal drink that combines the sweetness of orange with the bold acidity of cranberry and a spicy hint of ginger, topped with a fluffy, plant-based foam made from aquafaba. The cocktail features vibrant, layered colors: a deep red cranberry base transitioning into a golden orange citrus juice, with a contrasting white foam on top. Perfect for winter and holiday gatherings when you want to offer something impressive, non-alcoholic, and eye-catching. Serve in tall glasses with ice cubes; it pairs wonderfully with candied orange peel or fresh mint for an aromatic finish.

Ingredients Used

Ingredients (11)

Servings:
4
  • Orange 3 szt.
  • Fresh cranberry 200 g
  • Lemon juice 30 ml
  • Fresh ginger 20 g
  • Sugar 80 g
  • Sparkling water 600 ml
  • Ice 300 g
  • Aquafaba (chickpea water) 120 ml
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Fresh mint 0.3 pęczków
  • Candied orange peel 30 g
💰 Szacowany koszt dania: ~33.31 PLN (8.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base juice

1

Prepare the cranberry-ginger base: place 200 g of cranberries in a medium saucepan, add 60 g of sugar (from 80 g), 20 g of freshly grated ginger, and 60 ml of water. Set over medium heat and bring to a gentle boil. Stir with a spoon until the cranberries start to burst (about 6–8 minutes). Once the fruit breaks down, reduce the heat and cook for 1–2 minutes to thicken.

Ingredients: Fresh cranberry, Sugar, Fresh ginger, Sparkling water
Use a saucepan with a diameter of 18–20 cm and a thick bottom to avoid burning. A common mistake: setting the heat too high — the sauce can burn. Remember that cranberries are very acidic; we will adjust the sweetness in the following steps.
2

Blend and strain: after removing from heat, wait 5 minutes, then transfer the hot mixture to a blender and blend until smooth (about 30–45 seconds). Strain through a fine sieve into a bowl, pressing with a spoon to extract all the juice and remove the skins and seeds. Set aside to cool.

Ingredients: Fresh cranberry
Use a hand blender or a countertop blender. For straining, a fine mesh sieve is best, along with a silicone spatula to press the pulp. The properly strained base should be smooth, intensely red, and free of larger lumps.
3

Squeeze the juice from the citrus fruits: cut 600 g of oranges in half and squeeze the juice using a manual or electric juicer. Add 30 ml of lemon juice (about 1 tablespoon) and optionally 5 g of vanilla extract, if using. Combine with the cooled cranberry base and mix — this will be your cocktail base. Taste and sweeten with the remaining 20 g of sugar if it is too sour.

Ingredients: Orange, Lemon juice, Vanilla extract, Sugar
Use a citrus juicer or a manual juicer. If you don't have one, peel the oranges and blend them, then strain. Gradually check the taste — it's easier to add sugar than to take it away.

Aquafaba foam

4

Prepare the meringue: measure 120 ml of aquafaba (chickpea water). Pour it into a tall, cool bowl. Add 20 g of the sugar you set aside earlier (if you didn't set any aside, take from the available 80 g; the total amount used in the recipe is already accounted for). Whip with a mixer on high speed for 2–4 minutes, until the liquid becomes white, glossy, and forms stiff, creamy peaks. The meringue should be smooth and hold its shape.

Ingredients: Aquafaba (chickpea water), Sugar
Use an electric hand mixer or a stand mixer with a whisk attachment. You can chill the bowl and the whisks for 10 minutes before whipping — the foam will be more stable. If you don't have aquafaba, you can use 60 g of egg white (pasteurized) as a substitute (not vegan).

Assembly and serving

5

Assembling the cocktail: fill 4 tall glasses to the brim with ice cubes (a total of about 300 g of ice). Pour equal amounts of the cranberry-orange base into each glass (about 120–150 ml per glass). Top up with chilled sparkling water (about 150 ml per glass) — pour gently to preserve some of the color. Carefully spoon a layer of aquafaba foam on top (about 2–3 tablespoons), creating a white cap.

Ingredients: Ice, Sparkling water, Orange, Aquafaba (chickpea water)
It's best to use tall, straight glasses like Collins or highball with a capacity of 300–350 ml. Slowly pour the sparkling water down the back of a spoon to maintain nice color transitions. A properly layered cocktail has visible layers and a stable foam on top.

Decoration

6

Finishing: decorate each glass with one or two strips of candied orange peel and a sprig of fresh mint. Serve immediately — the foam looks and tastes best when fresh.

Ingredients: Candied orange peel, Fresh mint, Vanilla extract
Additionally, you can add 1-2 drops of vanilla extract to the foam for a more intense aroma. A common mistake: preparing the foam too early — it will deflate before serving. The foam will maintain its stability for about 20-40 minutes, then it starts to settle.

Fun Fact

💡

Cranberries were used by the indigenous people of North America not only as a food ingredient but also as medicine and dye. Aquafaba became popular in plant-based cooking after chefs discovered that chickpea water is a great substitute for whipped egg whites in mousses and meringues.

Best for

Świąteczne spotkania Przyjęcia bezalkoholowe Kameralne kolacje zimowe

Tips

🍽️ Serving

Serve very chilled. For visual effect, serve on a light plate or on a wooden board to contrast with the intense color of the drink. For guests, you can prepare additional cranberry syrup in a jug so they can sweeten their portion.

🥡 Storage

The base (without foam) can be stored in a tightly sealed container in the refrigerator for up to 48 hours. Carbonated water loses its fizz with longer storage, so add it just before serving. The foam from aquafaba is best whipped just before serving — it maintains its structure for about 20–40 minutes.

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