Matcha-Citrus Fizz with Pomegranate and Rosemary - photo 1
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Matcha-Citrus Fizz with Pomegranate and Rosemary

Vegan Drinks Fusion cuisine 45 min Medium 7 wyświetleń ~21.36 PLN - (0)
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Description

A seasonal, visually appealing fusion drink combining Japanese matcha green tea with Mediterranean-Middle Eastern accents: orange juice and ruby pomegranate seeds, along with an aromatic rosemary-ginger syrup. This refreshing, lightly carbonated mocktail (with the option to add alcohol) is perfect for winter and early spring gatherings – the beautiful layers of colors (green matcha, orange-red juice, bubbles on top) are eye-catching, and the flavor combines the freshness of citrus, herbal rosemary, and spicy ginger. Serve well chilled, garnished with rosemary and pomegranate seeds; it works great as a welcome drink, for family gatherings, and as a non-alcoholic cocktail alternative.

Ingredients (11)

Servings:
4
  • Matcha (powder) 6 g
  • Pomegranate seeds (arils) 200 g
  • Fresh orange juice 300 ml
  • Fresh lemon juice 40 ml
  • Fresh ginger 20 g
  • White sugar 100 g
  • Sparkling water (chilled) 600 ml
  • Ice cubes 200 g
  • 🌿 Przyprawy
  • Fresh rosemary sprigs 6 g
  • ✨ Opcjonalne
  • Syrup/agave (optional instead of sugar) 60 g
  • Gin (optional, alcoholic variant) 80 ml
💰 Szacowany koszt dania: ~21.36 PLN (5.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rosemary-Ginger Syrup

1

Prepare the rosemary-ginger syrup: in a small saucepan, add 100 g of sugar and 120 ml of water. Add 20 g of freshly grated ginger and 3 g of rosemary (about 1–2 small sprigs). Heat over medium heat, stirring with a wooden spoon until the sugar completely dissolves (this should take 3–5 minutes). When the syrup starts to gently boil, reduce the heat and simmer for 3 minutes to allow the ginger and rosemary to infuse their flavors. Remove from heat and let it cool completely (at least 15 minutes) — the syrup will develop an intense aroma; strain through a sieve into a clean jar, pressing the ginger. If using agave instead of sugar: mix 60 g of agave with 40 ml of warm water and add a bit of grated ginger and rosemary, heat just until dissolved (do not boil), let steep, and strain.

Ingredients: White sugar, Fresh ginger, Fresh rosemary sprigs, Syrup/agave (optional instead of sugar)
Use a small saucepan (diameter 16–18 cm) and a metal strainer to strain. Do not boil the syrup too hard, as it will lose the fresh aroma of rosemary. If the syrup is too sweet, reduce the amount of sugar next time. Store the syrup in the refrigerator for up to 7 days.

Pomegranate-orange base

2

Prepare pomegranate juice: place 150 g of pomegranate seeds in a blender and blend briefly (1–2 seconds) to separate the juice without crushing the seeds into a pulp. Pour the blended seeds through a fine sieve or cheesecloth into a large bowl and vigorously press with a silicone spatula (about 1–2 minutes) until you obtain about 120 ml of juice. In a separate pitcher, pour in 300 ml of orange juice and add the squeezed lemon juice (40 ml). Combine the pomegranate juice (about 120 ml) with the orange juice and mix with a wooden spoon — this will be the fruit base.

Ingredients: Pomegranate seeds (arils), Fresh orange juice, Fresh lemon juice
Use a hand blender or a jug blender (short pulsing), and a fine sieve with holes of 1–2 mm. If you don't have a sieve, cut the pomegranate and manually squeeze the seeds over a bowl, keeping the larger seeds for decoration. Stir the juices gently to avoid aerating the base too much.

Matcha base

3

Prepare the matcha paste: in a small bowl, sift 6 g of matcha powder through a fine sieve (to prevent clumps). Add 40 ml of warm water (about 60°C — it should be hot but not boiling). Use a bamboo whisk (chasen) or a small whisk/fork and vigorously whisk in an 'M' shape or with a whisk in a fan motion until a smooth, light green foam forms (about 30–45 seconds). If you don't have a whisk, use a small milk frother and work in short bursts. Add 1 tablespoon (about 15 ml) of the prepared rosemary-ginger syrup (or agave, if using) and mix.

Ingredients: Matcha (powder), Syrup/agave (optional instead of sugar), White sugar
Use a small, dry bowl and preferably sifted matcha. A water temperature of about 60°C will help the matcha dissolve without burning it. The paste should be smooth, without lumps, and have a delicate foam on top — this is a sign of a good emulsion.

Cooling and preparing the glass

4

Prepare the glass: fill tall glasses with ice up to 3/4 of the height (about 40–50 g of ice per glass). If you want a layered effect, use larger ice cubes and chill the glasses in the refrigerator beforehand (5–10 minutes). Set aside a few 50 g of pomegranate seeds for decoration.

Ingredients: Ice cubes, Pomegranate seeds (arils)
The best are tall Collins glasses or long drink glasses (capacity 300–400 ml). Chilling the glass helps maintain the layers and reduces the mixing of ingredients.

Drink assembly

5

Assembling the drink: first pour 60–80 ml of the pomegranate-orange base into each glass (it should take up the bottom 1/3 of the glass). Then gently pour 10–15 ml of matcha paste onto the inner wall of the glass or use the back of a teaspoon to let the matcha slowly settle above the juice — this will create a visible green layer. Slowly top up with 150 ml of chilled sparkling water, pouring it along the back of the spoon to avoid breaking the layers. Add 20 g of ice (if needed) and garnish with a sprig of rosemary and a few pomegranate seeds on top.

Ingredients: Fresh orange juice, Pomegranate seeds (arils), Matcha (powder), Sparkling water (chilled), Ice cubes, Gin (optional, alcoholic variant)
Pour slowly, controlling the flow: pouring slowly by the spoonful helps to maintain the layers. If the layers don't form perfectly, don't worry — the taste will still be excellent. Additionally, you can add 20 ml of gin to each serving if you want an alcoholic version (adjust the amount of sparkling water accordingly).

Final seasoning and serving

6

Before serving, gently crush a sprig of rosemary between your fingers over the glass to release its aroma, and use it as a garnish. Serve immediately, with a long teaspoon for stirring — guests can gently mix before drinking to combine the layers of flavors.

Ingredients: Fresh rosemary sprigs, Pomegranate seeds (arils)
Use a long bar spoon or a mixing spoon. If the drink sits for too long, the layers will combine — serve best immediately after assembling.

Fun Fact

💡

Matcha was historically used in tea ceremonies in Japan; combining it with citrus and pomegranate is a modern flavor pairing that often fuses Eastern elements with Mediterranean aromas.

Best for

przyjęcie powitalne spotkanie rodzinne przerwa kawowa w zimowy dzień bezalkoholowy koktajl na imprezę

Tips

🍽️ Serving

Serve chilled in tall, clear glasses to showcase the layers of color. For a sweeter version, add 5–10 ml of rosemary syrup to each serving. For adults, you can add 20 ml of gin per serving just before topping up with sparkling water.

🥡 Storage

Rosemary-ginger syrup should be stored in a sealed jar in the refrigerator for up to 7 days. Prepared ingredients (pomegranate juice, orange juice) can be kept in a closed container in the refrigerator for up to 48 hours. The finished drink is best consumed immediately (within 1 hour) — after a longer time, the drink will lose its bubbles and layers.

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