Autumn Sparkling Pear-Orange Drink with Aquafaba Foam - photo 1
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Autumn Sparkling Pear-Orange Drink with Aquafaba Foam

Drinks Vegetarian Dishes 40 min Medium 10 wyświetleń ~24.32 PLN - (0)
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Description

A seasonal, aromatic drink combining the sweetness of ripe pear with the refreshment of freshly squeezed orange and lemon juice, enhanced by a spicy touch of ginger and cinnamon. Topped with a white, stable foam made from aquafaba (chickpea water), which contrasts with the amber liquid and glistening ruby pomegranate seeds. The drink is not only delicious but also visually striking — the layers of color and the decoration of pomegranate seeds and a sprig of mint catch the eye. Perfect as a non-alcoholic beverage for autumn gatherings, afternoon meet-ups, or as a warming, slightly sparkling alternative to cider. Vegetarian, it can also be easily prepared in a vegan version (without honey).

Ingredients Used

Ingredients (14)

Servings:
4
  • Pear 1.9 szt.
  • sugar 80 g
  • Water 250 ml
  • Orange juice 300 ml
  • Lemon juice 30 ml
  • Fresh ginger 20 g
  • Aquafaba (chickpea water) 120 g
  • Powdered sugar 30 g
  • Sparkling water 400 ml
  • Pomegranate seeds 80 g
  • 🌿 Przyprawy
  • Cinnamon stick 3 szt.
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Honey (optional) 30 g
  • Fresh mint (bunch) 0.3 pęczków
💰 Szacowany koszt dania: ~24.32 PLN (6.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pear syrup

1

Preparing the pears: wash the pears under running water, peel them with a vegetable peeler, cut them in half and remove the cores with a spoon. Then, dice the flesh into cubes about 1 cm on each side (they don't have to be perfect). This should yield about 340 g of peeled and diced pears (two medium pears).

Ingredients: Pear
Use a sharp knife and a stable cutting board. If you don't want to peel the pears, you can leave the skin on — it will give the syrup extra color and texture.
2

Cooking the syrup: place the chopped pears, 80 g of sugar, 250 ml of water, sliced ginger (20 g), and 1 cinnamon stick (6 g) into a medium saucepan. Set the saucepan over medium heat, bring to a gentle boil, then reduce the heat and simmer for 12-15 minutes, stirring every 2-3 minutes. The fruit should soften (check with a fork — it should go in easily) and the liquid should thicken slightly. The syrup is ready when the liquid starts to coat the spoon and leaves a thin layer.

Ingredients: Pear, sugar, Water, Fresh ginger, Cinnamon stick
Use a pot with a capacity of at least 2 liters to prevent the syrup from boiling over. Do not cook on too high heat — rapid boiling may cause the syrup to evaporate too quickly and burn.
3

Blending and straining: remove the saucepan from the heat and let the mixture cool for 5-8 minutes until warm, not boiling. Remove the cinnamon stick and discard it. Blend the mixture using an immersion blender or a stand blender until smooth. Strain the puree through a fine sieve into a bowl using a spoon or spatula to obtain a clear syrup without large fibers. Measure the resulting liquid — you should have about 300–400 ml of syrup. Set aside to cool.

Ingredients: Pear, Cinnamon stick
Use a fine mesh strainer to remove the pear fibers and pieces of ginger. You can control the syrup's thickness — if it's too thick, add 1-2 tablespoons (15-30 ml) of water.

Aquafaba foam

4

Prepare the aquafaba: drain the contents of the chickpea can and set the liquid (aquafaba) aside. Measure 120 ml of aquafaba and pour it into a clean metal or glass bowl. Add 30 g of powdered sugar. Using a hand mixer or a stand mixer, whip on high speed for 3–6 minutes until the mixture becomes white, glossy, and forms stiff peaks (similar to whipped egg whites). You can check if the foam is ready by gently turning the bowl upside down — the foam should not move.

Ingredients: Aquafaba (chickpea water), Powdered sugar
Use a metal bowl and clean, dry mixer attachments — any traces of fat (e.g., from oil) will prevent whipping. If you don't have a mixer, you can use a manual whisk, but the process will take significantly longer (about 10–15 minutes).

Beverage composition

5

Prepare the drink base: in a large pitcher, combine 300 ml of freshly squeezed orange juice, 120–150 ml of cooled pear syrup (strained), and 30 ml of lemon juice. Stir with a wooden spoon or whisk for 20–30 seconds until the ingredients are combined. Taste the base, and if you want a sweeter drink, add 1–2 tablespoons (15–30 g) of honey — if using honey, dissolve it first in 1 tablespoon of warm water.

Ingredients: Orange juice, Lemon juice, Honey (optional)
Use a jug with a capacity of at least 1 liter. Remember that pear syrup can be intense — it's better to add less and adjust at the end.
6

Chilling: place the pitcher with the base in the refrigerator for 10–15 minutes to cool the drink (not icy). In the meantime, chill the sparkling water and prepare 4 tall, clear glasses.

Ingredients: Sparkling water
If you don't have space in the fridge, you can add a few ice cubes to the drink just before serving, but keep in mind that they will dilute the flavor a bit.

Serving

7

Pouring and fizzing: pour about 80–90 ml of chilled pear-orange base into each glass (a total of 320–360 ml). Top each glass with 100 ml of chilled sparkling water, pouring slowly along the side of the glass to maintain a gentle fizz. The serving should fill the glass to about 3/4 of its height.

Ingredients: Sparkling water, Orange juice
Use clear highball glasses to highlight the beautiful layers of color. Pour the sparkling water slowly to avoid breaking the aquafaba foam too early.
8

Applying the foam: using a spoon or a small spatula, place a large spoonful of whipped aquafaba on each glass (about 30 ml of foam per serving). Spread the foam evenly to create a soft dome on the surface of the drink. The foam should remain white and fluffy.

Ingredients: Aquafaba (chickpea water)
Spread the foam just before serving. If the foam collapses, you can briefly whip it again for 10–20 seconds. Use a large spoon to avoid splattering.

Decoration

9

Decoration and final touches: sprinkle a light pinch (about 0.5 g) of ground cinnamon in the center of the foam. Gently scatter a few pomegranate seeds (about 15–20 g per glass) on the foam to create the effect of "ruby droplets." Add a sprig of mint next to the foam or gently inserted into the foam as decoration.

Ingredients: Ground cinnamon, Pomegranate seeds, Fresh mint (bunch)
Use a fine sieve to evenly sprinkle the cinnamon. If you want the pomegranate seeds to not sink immediately, spread them out evenly and do not press them into the foam.

Serving

10

Serve immediately: the drink tastes best right after preparation, when the foam is fresh and the carbonation of the sparkling water is still gentle. Serve with a small spoon for mixing the foam with the liquid while tasting.

Ingredients: Sparkling water, Aquafaba (chickpea water)
If you are preparing the drink in advance, store the base in a sealed pitcher in the refrigerator for up to 24 hours. The aquafaba foam is not suitable for long storage — whip it just before serving.

Fun Fact

💡

Aquafaba as an egg white substitute began gaining popularity in plant-based cooking around 2015. The liquid from cooked chickpeas can create stable foams, meringues, and creams, making it a great ingredient in drinks and desserts.

Best for

przyjęcia jesienne bezalkoholowe powitania gości popołudniowe spotkania z przyjaciółmi świąteczne menu (jako alternatywa dla cydru)

Tips

🍽️ Serving

Serve in clear highball glasses to highlight the contrast between the foam and the amber liquid. Optionally, garnish with a slice of fresh pear on the rim of the glass. For adults, you can add 20–30 ml of rum or dark liqueur to each serving just before adding the sparkling water.

🥡 Storage

Store the base (syrup + juice) in the refrigerator in an airtight container for up to 24 hours. Aquafaba can be stored in the refrigerator in a tightly sealed jar for up to 48 hours, but it's best to whip it just before serving. Do not store the finished drink with foam for longer than 30–40 minutes, as the foam will lose its structure.

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