Sparkling clementine-persimmon cocktail with lavender foam (variant b719d4f8) - photo 1
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Sparkling clementine-persimmon cocktail with lavender foam (variant b719d4f8)

Drinks Vegetarian Dishes 45 min Medium 11 wyświetleń ~18.20 PLN - (0)
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Description

A refreshing, seasonal drink that combines the sweetness of ripe persimmon with the zest of clementines and a delicate aroma of lavender. The cocktail has a slightly creamy texture from the fruit base, subtle acidity from lemon juice, and fizz from sparkling water. The finish is a fluffy, aromatic foam made from aquafaba (chickpea water), which looks very impressive on top and adds elegance to the drink. Perfect as a non-alcoholic beverage for parties, Christmas gatherings, or as a dessert drink after dinner — it catches the eye with the contrast of the orange-gold base and the creamy, white-lilac foam.

Ingredients Used

Ingredients (11)

Servings:
4
  • Clementine 6.4 szt.
  • Persimmon 2.7 szt.
  • Lemon juice 40 ml
  • Sparkling water (chilled) 400 ml
  • Ice (cubes) 400 g
  • Water (for cooking) 50 ml
  • Aquafaba (chickpea water) 120 ml
  • Sugar 50 g
  • 🌿 Przyprawy
  • Culinary lavender (dried flowers) 1 łyżeczka
  • ✨ Opcjonalne
  • Honey 40 ml
  • Fresh thyme (sprigs) 10 g
💰 Szacowany koszt dania: ~18.20 PLN (4.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Lavender syrup

1

Prepare lavender syrup: in a small saucepan, combine 50 g of sugar with 50 ml of water. Add 2 teaspoons of dried lavender. Heat over medium heat until the syrup begins to simmer lightly (small, regular bubbles at the edges), which will take about 3-4 minutes. Reduce the heat and cook for 1 minute, stirring to ensure the sugar completely dissolves. Remove from heat and cover the saucepan with a tight-fitting lid or plate. Let it sit for 15 minutes to allow the lavender to infuse.

Ingredients: Sugar, Water (for cooking), Culinary lavender (dried flowers)
Use a small stainless steel saucepan. A silicone spoon is best for stirring. Do not allow it to boil vigorously (a gentle simmer is all that's needed) — too high a temperature will cause a bitter lavender aroma.
2

After 15 minutes, strain the syrup through a very fine sieve or cheesecloth into a clean, heatproof container. Gently press the dried flowers to release the remaining aroma, but do not squeeze too hard to avoid adding bitterness. Set the syrup aside to cool completely (about 15-20 minutes). It should have a clear, slightly amber color and a noticeable floral scent.

Ingredients: Sugar, Culinary lavender (dried flowers)
Use a metal or glass container; store the hot syrup briefly until it reaches room temperature before further use. The syrup should be kept in the refrigerator if you are not using it immediately.

Fruit base

3

Prepare the fruit: peel 640 g of clementines (about 8 pieces) — it's best to peel them with your fingers, removing the white membranes as thoroughly as possible. Cut 400 g of persimmon: slice the fruit in half and scoop out the soft flesh with a spoon (do not leave any hard parts near the stem). Transfer the flesh of the clementines and persimmons to a blender.

Ingredients: Clementine, Persimmon
Use a sharp knife and a cutting board. If the clementines are very juicy, you can just blend them lightly; if they are fibrous, strain them later through a sieve. Remove any seeds from the clementines.
4

Add 40 ml of lemon juice and 30 g of the previously prepared, cooled lavender syrup (about half of the syrup) to the blender with the fruits. Blend on high speed for 30-45 seconds until a smooth puree is formed. If the blender tends to overheat, blend for a shorter time, mixing in intervals. After blending, strain the mixture through a fine sieve into a bowl, using a spoon to press it down to separate the fibers and seeds — you will obtain a clearer, velvety juice.

Ingredients: Clementine, Persimmon, Lemon juice, Sugar, Culinary lavender (dried flowers)
Use a high-powered blender or immersion blender. If you prefer a chunkier consistency, you can skip straining through a sieve. When measuring the syrup, rely on taste — the base should be slightly sweet with a distinct lavender aroma.

Lavender foam

5

Prepare the meringue: chill 120 ml of aquafaba (in the fridge for at least 30 minutes before whipping). Pour the aquafaba into a tall, wide bowl and add 20-30 g of lavender syrup (according to your preferred sweetness). Whip with a hand mixer on the highest speed for 3-5 minutes — at first, you will see a foam with small bubbles, then it will become thicker and glossy. The meringue is ready when it can hold soft peaks (lifting the whisk leaves a shape that holds for a moment), usually 4-5 minutes.

Ingredients: Aquafaba (chickpea water), Sugar, Culinary lavender (dried flowers)
Use a cold metal bowl and cold tools — this will make whipping easier. If you don't have a mixer, you can use a hand whisk, but it will take significantly longer (about 10-15 minutes). Aquafaba doesn't whip up as quickly as egg whites, but it gives a stable, vegan foam.
6

If the foam seems too runny, add 1-2 teaspoons of cold, cooled syrup and mix for another 30 seconds. The foam should be slightly shiny, white, and thick — holding its shape when spooned.

Ingredients: Aquafaba (chickpea water), Sugar
Be careful not to over-sweeten — the flavor of the foam should be subtle. Keeping the foam in the fridge before serving (max. 10-15 minutes) will improve stability.

Assembly and serving

7

Pour the fruit base into tall glasses: about 100-120 ml of fruit base for 4 glasses (depending on the preferred intensity). Add 3-4 ice cubes to each glass (about 100 g of ice per glass). Then gently top each glass with 100 ml of chilled sparkling water, pouring slowly down the side of the glass to avoid disturbing the foam later.

Ingredients: Ice (cubes), Sparkling water (chilled)
Use highball glasses; pour the sparkling water slowly to avoid excessive fizzing. If you want a more sparkling effect, increase the proportion of sparkling water.
8

At the end, gently spoon 2-3 tablespoons of aquafaba foam on top of each glass — it's best to do this with a spoon, positioning it just above the surface and slowly adding the foam. The foam should cover part of the sparkling layer, creating an attractive contrast of colors.

Ingredients: Aquafaba (chickpea water)
Use a wide spoon or a small silicone spatula. Gently spoon the foam on top to avoid mixing it with the sparkling layer. The foam won't collapse immediately, but it's best to serve the cocktail right away.
9

Decorate: place a thin twisted strip of clementine peel on the foam as a twist and optionally serve with a sprig of fresh thyme inserted vertically. If you are using honey, gently drizzle about 5-10 g of honey on the foam just before serving — the honey will cause the foam to caramelize slightly and gain a shine.

Ingredients: Fresh thyme (sprigs), Honey, Clementine
If you are using honey, drizzle it in a thin stream from a teaspoon. You can lightly crush the thyme between your fingers beforehand to release its aroma (but do not soak it).
10

Serve immediately after preparation — best consumed within 10-20 minutes, while the foam is still fresh and the sparkling water retains its bubbles. After serving, suggest to guests to gently mix the foam with a teaspoon or simply drink it to experience the contrast of flavors and textures.

Ingredients: Sparkling water (chilled), Aquafaba (chickpea water)
Serve with a long bar spoon or straw if guests prefer to stir. After a few minutes, the foam may settle and lose its structure.

Fun Fact

💡

Kaki (persimmon) has been popular in Asian kitchens for millennia and naturally adds a creamy consistency to drinks and desserts — often replacing bananas or avocados in creamy mixes. Aquafaba (chickpea water) gained popularity as a plant-based substitute for egg whites in foams and meringues after vegan chefs discovered its foaming properties.

Best for

przyjęcia świąteczne obiad rodzinny jako deserowy napój przyjęcia bezalkoholowe popołudniowe spotkania przy herbacie

Tips

🍽️ Serving

Serve in tall, clear glasses to highlight the contrast between the orange base and the white foam. Serve immediately after preparation. The base and syrup can be prepared in advance (up to 24 hours), but whip the foam just before serving. For adults, you can add 30-40 ml of orange liqueur to the base before adding the sparkling water.

🥡 Storage

Fruit base and lavender syrup: store in a closed container in the refrigerator for up to 24 hours. Store aquafaba in the refrigerator in a closed jar for a maximum of 48 hours, and chill well before use. It is not recommended to store the finished cocktail — the foam and fizz lose freshness after a few minutes.

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