Sparkling Winter Cocktail with Mandarin, Pomegranate, Ginger, and Cinnamon Foam - photo 1
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Sparkling Winter Cocktail with Mandarin, Pomegranate, Ginger, and Cinnamon Foam

Drinks Valentine's Day 60 min Medium 11 wyświetleń ~30.76 PLN - (0)
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Description

A refreshing, eye-catching seasonal drink that combines juicy tangerines and ruby pomegranate with warming ginger and a delicate, creamy foam made from aquafaba and cinnamon. Inspired by the Mediterranean winter climate — tangerines are at their peak season, and the pomegranate adds a deep, enticing color. This drink is perfect as a non-alcoholic cocktail for parties, a dessert accent after dinner, or an elegant aperitif for Valentine's Day; it captivates with layers of colors — bright orange juice, dark red pomegranate seeds, and a white, slightly brown foam with a hint of cinnamon. It has a contrasting flavor profile: the sweetness of the fruits, the spiciness of the ginger, and the aroma of cinnamon, while the sparkling bubbles add a touch of lightness.

Ingredients Used

Ingredients (13)

Servings:
4
  • Freshly squeezed mandarin juice 800 ml
  • Sparkling water 400 ml
  • Fresh ginger 40 g
  • Water for syrup 150 ml
  • Lemon juice 30 ml
  • Crushed ice 300 g
  • Powdered sugar 20 g
  • Pomegranate (arils) 200 g
  • Aquafaba (chickpea water) 120 ml
  • Sugar 150 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Prosecco (optional, for the alcoholic version) 200 ml
  • Fresh mint (bunch) 0.5 pęczek
💰 Szacowany koszt dania: ~30.76 PLN (7.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ginger syrup

1

Prepare ginger syrup: peel the ginger root (use a teaspoon to scrape off the skin or a thin knife), and cut it into thin slices (about 3-4 mm). In a small saucepan, combine 150 g of sugar and 150 ml of water, and add the ginger slices. Place over medium heat and bring to a gentle boil, stirring until the sugar dissolves. Reduce the heat and simmer for 8-10 minutes — the syrup should thicken slightly and take on a golden color. Remove from heat, let it sit for 10 minutes to infuse, strain through a fine sieve into a jar, and add 30 ml of fresh lemon juice, mixing well. Once cooled, store in the refrigerator.

Ingredients: Fresh ginger, Sugar, Water for syrup, Lemon juice
Use a saucepan with a diameter of 14-16 cm. For the density test, take a teaspoon of syrup — it should slowly drip from the spoon, lightly coating it. Do not cook too long (the syrup may caramelize). If you don't have fresh ginger, you can use a teaspoon of grated ginger, but the flavor will be less delicate.

Preparing pomegranate

2

Separate the pomegranate seeds: cut the fruit in half, holding it over a bowl, and hit the outer side of the skin with a wooden spoon over the bowl — the seeds should fall out in individual pieces. Set aside 50 g of seeds for decoration. Gently crush the remaining seeds (about 150 g) with a pestle in a small bowl, then strain through a sieve to obtain about 60–80 ml of juice/pomegranate concentrate — do not squeeze dry, we want juice with an intense color, not crushed skin.

Ingredients: Pomegranate (arils)
Use a wide, shallow bowl and a fine mesh strainer. If the seeds are hard, do not crush them too much to avoid releasing the bitter juice from the skins. Keep some whole seeds for decoration — they will add color and crunch.

Cinnamon foam

3

Prepare the cinnamon foam with aquafaba: chill a metal bowl and whisk or mixer attachments in the fridge for 10 minutes — the cold bowl will make whipping easier. Pour 120 g of aquafaba into the bowl, start whipping on medium speed for 2–3 minutes until it becomes a milky foam. Add 20 g of powdered sugar and 2 g of ground cinnamon (about 1 teaspoon) and increase the speed to high. Whip for another 6-10 minutes until stiff, glossy peaks form (check: when lifting the whisk, the foam should stand and not fall). Transfer the foam to a bowl and keep in the fridge until use (up to 30 minutes).

Ingredients: Aquafaba (chickpea water), Powdered sugar, Ground cinnamon
Use a hand mixer or a stand mixer; whisking by hand may take 12–18 minutes. Do not add too much cinnamon — the intense flavor can overpower the entire cocktail. If the foam is too runny, add a little more powdered sugar and whisk for another 1-2 minutes.

Preparation of juice and mixing

4

Prepare the mandarin juice: peel the mandarins (use 800 g of total fruit weight) and squeeze the juice in batches using a manual or electric juicer, strain through a fine sieve to remove larger fibers. In a large pitcher, combine 800 ml of fresh mandarin juice with the strained pomegranate juice (about 60–80 ml) and add 40–60 ml of prepared ginger syrup according to your preferred sweetness/spiciness — it's best to start with 40 ml and adjust. Gently mix with a spoon, taste, and adjust the balance (more lemon juice or syrup to taste).

Ingredients: Freshly squeezed mandarin juice, Pomegranate (arils), Fresh ginger, Lemon juice
For squeezing, use a citrus juicer or a manual juicer. Straining the juice gives a smooth texture without fibers. Add the syrup gradually — the ginger is intense.

Cocktail Assembly

5

Divide the crushed ice evenly among 4 tall glasses (about 75 g of ice per glass). Carefully pour the prepared tangerine-pomegranate mixture, 200 ml into each glass, pouring slowly to avoid washing away the ice. Add 10–15 g of whole pomegranate seeds to each glass so they settle on the juice layer (creating contrast). Top each glass with 100 ml of sparkling water (or 50 ml of prosecco + 50 ml of sparkling water if you choose the alcoholic version).

Ingredients: Crushed ice, Freshly squeezed mandarin juice, Pomegranate (arils), Sparkling water, Prosecco (optional, for the alcoholic version)
The best are transparent tall glasses that will showcase the layers of colors. Pour slowly using a teaspoon along the edge of the glass if you want to keep the layers more defined. If you are using prosecco, add it at the end to maintain the fizz.

Finishing and decoration

6

For each glass, spoon a tablespoon (25–30 g) of chilled cinnamon foam on top — spread it evenly across the surface. Gently sprinkle a pinch of ground cinnamon (a pinch per glass) and add 10–15 g of pomegranate seeds and a sprig of mint. If you want a more impressive presentation, place a slice of tangerine on the rim of the glass and a cinnamon stick as a 'stirrer'. Serve immediately so that the foam remains fluffy and the fizz is noticeable.

Ingredients: Ground cinnamon, Aquafaba (chickpea water), Powdered sugar, Pomegranate (arils), Fresh mint (bunch)
Use a slotted spoon or an ice cream scoop to add the foam. Do not mix after adding the foam — the aesthetics of the layers will be preserved. If the foam starts to deflate, keep it cool and prepare it just before serving.

Final tips

7

Taste the drink and adjust the balance: if it's too sweet — add a bit of lemon juice; if it's too sour — a bit of syrup. For a spicier version, increase the amount of ginger syrup in the mixture. When serving, instruct guests that the foam is edible and can be gently mixed with the drink while sipping.

Ingredients: Freshly squeezed mandarin juice, Sugar, Aquafaba (chickpea water)
If you want to prepare the cocktails in advance, store the syrup and juice separately in the fridge (for up to 48 hours), and prepare the foam and ice just before serving. The aquafaba foam loses stability after a few minutes, so do not make it too early.

Fun Fact

💡

Pomegranates were symbols of fertility and abundance in many ancient cultures; combining them with citrus is a natural pairing of Mediterranean and Middle Eastern flavor influences.

Best for

przyjęcie zimowe Walentynki świąteczne spotkanie przyjaciół

Tips

🍽️ Serving

Serve chilled in tall, clear glasses to highlight the color contrast. Provide a bamboo straw and a teaspoon so guests can first taste the foam separately, and then gently stir. For an alcoholic version, replace part of the sparkling water with prosecco.

🥡 Storage

Ginger syrup: store in a sealed jar in the fridge for up to 2 weeks. Mandarin juice: in the fridge for up to 48 hours in a sealed container. Aquafaba (whipped): use immediately or store unwhipped in the fridge for up to 48 hours; whipped foam tastes best right after preparation. Prepared drinks do not retain foam — best served immediately.

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