Tangerine-Hibiscus Cooler with Coconut-Aquafaba Foam - photo 1
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Tangerine-Hibiscus Cooler with Coconut-Aquafaba Foam

Drinks Fusion cuisine 45 min Medium 11 wyświetleń ~29.06 PLN - (0)
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Description

A seasonal, fusion drink that combines the sweetness of Polish mandarins with the floral, slightly tart notes of dried hibiscus, highlighted by the bold accents of fresh ginger and lime. Topped with a fluffy, plant-based foam made from aquafaba and coconut milk, which contrasts in color and texture with the intense hue of the cocktail — a stunning, eye-catching drink perfect for winter and transitional seasons when mandarins are at their peak flavor. Serve in clear tall glasses with crushed ice; excellent as a refreshing non-alcoholic aperitif, a fusion menu item, or an elegant drink for guests. Flavor profile: a sweet-tart balance of mandarin and hibiscus, warm tones of ginger, fresh acidity of lime, and a creamy, slightly coconut foam on top.

Ingredients Used

Ingredients (12)

Servings:
4
  • Mandarin 400 g
  • Dried hibiscus flowers (karkade) 10 g
  • Brown sugar 80 g
  • Water 800 ml
  • Fresh ginger 20 g
  • Lime juice 60 ml
  • Crushed ice 500 g
  • Sea salt 1 g
  • Coconut milk 120 ml
  • Aquafaba (chickpea water) 120 ml
  • ✨ Opcjonalne
  • Fresh mint (bunch) 0.3 pęczków
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~29.06 PLN (7.27 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Hibiscus infusion

1

Prepare the hibiscus infusion: in a medium pot, pour in 600 ml of water and bring it to a boil. Reduce the heat to a gentle simmer (small, even bubbles). Add dried hibiscus flowers (10 g) and grated fresh ginger (20 g). Remove the pot from the heat, cover with a lid, and let it steep for 8–10 minutes to extract the color and aroma. After this time, strain the infusion through a fine sieve into a pitcher — the liquid should have an intense ruby color and a pronounced floral scent.

Ingredients: Dried hibiscus flowers (karkade), Fresh ginger, Water
Use a small pot (about 1–1.5 l) and a metal strainer or cheesecloth to strain. If the infusion is too astringent, shorten the steeping time to 6 minutes; if it's too pale, extend it to 12 minutes. The infusion should be aromatic but not bitter.

Hibiscus syrup

2

Make a basic hibiscus syrup: to the hot, cooled (about 80°C) infusion, add brown sugar (80 g) and a pinch of salt (1 g). Stir in a pot over medium heat until the sugar completely dissolves (2–3 minutes) and the syrup slightly reduces — it will be thicker, slightly pourable, and shiny. Do not bring to a strong boil to avoid excessively caramelizing the sugar. After removing from heat, let it cool to room temperature.

Ingredients: Brown sugar, Sea salt, Water, Dried hibiscus flowers (karkade)
Use the same pot after draining (if it's clean) or a small saucepan. A silicone or wooden spoon is best for stirring. The syrup should be clear and have a strong color; if it is cloudy, filter it again through a very fine sieve.

Tangerine juice

3

Prepare the mandarin juice: peel the mandarins (400 g) and remove larger membranes and fibers. Crush the fruit in a manual citrus juicer or pass it through a juicer. If you don't have a device, manually squeeze the fruit halves over a sieve, pressing down with a spoon. Strain the juice through a sieve to remove seeds and larger pieces of pulp — you will obtain a light orange, fresh juice. Measure out about 300–350 ml of the final juice (the rest can be left with the pulp).

Ingredients: Mandarin
Use a manual or electric juicer (bowl/juicer). It's best to work over a bowl with a strainer to separate the pulp. If you want a clearer juice, leave it in the fridge for 10 minutes and then gently pour off the top.

Cocktail Assembly (Layering)

4

Layering and cooling: pour 120 ml of hibiscus syrup (from step 2) into a large pitcher. Gently add 500 g of crushed ice to four tall, clear glasses (about 125 g per glass), filling them up to 2/3 of their height. First, pour 30 ml of hibiscus syrup into each glass — this will create a dense, intense layer at the bottom. Next, mix 300–350 ml of mandarin juice with lime juice (60 ml) in a separate pitcher and taste: it should be sweet and tangy. To achieve a gradient effect, slowly pour the mandarin mixture down the inside wall of the glass or over a reversed spoon, so that the lighter juice settles above the heavier hibiscus syrup. Pour slowly and evenly — each glass should have a visible, smooth transition from ruby to orange.

Ingredients: Crushed ice, Lime juice, Water, Brown sugar, Dried hibiscus flowers (karkade), Mandarin
Use tall, transparent glasses (about 350–400 ml capacity). An inverted metal spoon is helpful for layering — pour slowly over the spoon. If the layers mix, chill the crushed ice and try again — the greater density of the syrup versus the juice helps with separation.

Coconut Aquafaba Foam

5

Prepare the foam: pour aquafaba (120 ml) and thick coconut milk (120 ml) into a medium bowl — use mainly the creamy part from the can. Add 10 g of sugar (optional) and a few drops of lime juice (about 5 ml) for stabilization. Whip with a hand mixer on medium speed for 4–8 minutes, until the mixture becomes light, shiny, and forms stiff peaks (when you tilt the whisk, the foam should hold its shape). The foam should have the consistency of thick cream, stable when spooned.

Ingredients: Aquafaba (chickpea water), Coconut milk, Lime juice, Brown sugar
Use a metal or glass bowl (a cold bowl helps with whipping). If you don't have an electric mixer, you can whip by hand with a whisk, but it will take about 10–12 minutes. Aquafaba whips similarly to egg whites — patience is key.

Finishing and serving

6

Finishing: on top of each glass, gently spoon a portion of coconut-aquafaba foam — 1–2 tablespoons per glass, creating a crown. Decorate with one or two fresh mint leaves (optional) and a few edible flowers. Serve immediately with a thick straw and a short spoon for scooping the foam. The drink is best enjoyed right away when the layered effect is most striking and the foam is fresh.

Ingredients: Edible flowers, Fresh mint (bunch), Aquafaba (chickpea water), Coconut milk
Use a large spoon or a small ladle to add the foam, so as not to disturb the layers underneath. If the foam collapses after a few minutes, apply it just before serving. Additionally, you can add fresh mint or edible flowers for decoration.

Optional variations

7

Variations: for the version with alcohol, add 30–40 ml of light rum to the tangerine mixture before pouring. For a less sweet version, reduce the sugar in the syrup to 50 g. You can also use 2 egg whites (about 120 g) instead of aquafaba if you don't mind a non-vegan version — keep in mind that the drink will then not be suitable for vegans and ensure the safety of raw eggs.

Ingredients: Mandarin
If you are adding alcohol, mix it thoroughly with the mandarin juice to avoid layering — alcohol can change the density and separation of the layers.

Fun Fact

💡

Hibiscus (karkade) has been used for centuries in many cultures — from North African countries to Mexico — as a refreshing drink. In this fusion version, it pairs perfectly with citrus, and aquafaba is a modern egg substitute that allows for a light, vegan foam.

Best for

Przyjęcia zimowe i świąteczne Degustacje bezalkoholowe Menu fusion w kawiarniach i restauracjach

Tips

🍽️ Serving

Serve in clear, tall glasses to showcase the color gradient. Add a thick straw and a spoon for scooping the foam. Serve immediately after preparing the foam — the foam loses volume after a few minutes.

🥡 Storage

Store hibiscus syrup in the refrigerator in a tightly sealed container for up to 7 days. Fresh tangerine juice is best used within 24 hours — it can be chilled in the refrigerator. Prepare the aquafaba foam just before serving; it is not recommended to store whipped foam for longer than 30–60 minutes, as it will deflate.

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