Sparkling Winter Mocktail with Pomegranate, Pear, and Aquafaba Foam - photo 1
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Sparkling Winter Mocktail with Pomegranate, Pear, and Aquafaba Foam

Drinks Vegan dishes Valentine's Day 45 min Medium 15 wyświetleń ~20.50 PLN - (0)
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Description

A modern, seasonal non-alcoholic drink that combines the deep, ruby sweetness of pomegranate juice with the delicate sweetness of pear juice and the freshness of orange. The base is complemented by an aromatic ginger-cinnamon syrup that adds a warming spice, while a light, silky foam made from aquafaba gives the cocktail a café-style, professional appearance. Served in tall glasses with crushed ice and garnished with pomegranate seeds and fresh mint, the drink delights with a contrast of colors and textures — the intense red color, golden hues of the syrup, and white foam create a stunning composition. Perfect for winter parties, romantic Valentine's dinners, or as a non-alcoholic option for New Year's Eve. The sweet-and-sour profile can easily be adjusted to taste, and the vegan version (with aquafaba) as well as the optional classic version (with egg white) can satisfy every guest.

Ingredients (12)

Servings:
4
  • Pomegranate juice 600 ml
  • Orange juice 300 ml
  • Pear juice 200 ml
  • Fresh ginger 40 g
  • White sugar 100 g
  • Water 200 ml
  • Ginger-cinnamon syrup 300 g
  • Aquafaba (chickpea water) 120 g
  • Crushed ice 400 g
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • ✨ Opcjonalne
  • Egg white (optional, instead of aquafaba) 60 g
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~20.50 PLN (5.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Syrup

1

Prepare the ginger-cinnamon syrup. Peel the ginger thinly with a spoon and grate it on a fine grater or cut it into thin slices (40 g). Place the ginger and broken cinnamon stick in a small pot with a capacity of about 1 liter. Pour in 200 ml of water and add 100 g of sugar. Stir while cold to slightly dissolve the sugar, then place the pot over medium heat. Bring to a gentle boil, reduce the heat, and simmer on very low heat for 8-10 minutes, until the syrup thickens slightly and has a distinct aroma of ginger and cinnamon. Once cooking is complete, remove from heat and let cool for 15 minutes, then strain the syrup through a fine sieve into a jar or pitcher.

Ingredients: Fresh ginger, Cinnamon stick, White sugar, Water
Use a small pot (about 1 l) and a fine mesh strainer. If you want a spicier flavor, grate the ginger finely; if you prefer a milder aroma, cut the ginger into thicker slices. The syrup is ready when a drop on a spoon coats its back (encounters slight resistance).

Base

2

Prepare the drink base. In a large pitcher, combine 600 ml of pomegranate juice, 300 ml of orange juice, and 200 ml of pear juice. Gently stir with a spoon for 10-15 seconds to combine the ingredients. Taste the base — if it is too sour, add 15-30 g of ginger-cinnamon syrup; if it is too sweet, add a little orange juice or a few drops of water.

Ingredients: Pomegranate juice, Orange juice, Pear juice, Ginger-cinnamon syrup
Use a jug with a capacity of at least 1.2-1.5 l and a long spoon for mixing. Stir gently to avoid aerating the base. Gradually check the taste — it's better to add syrup little by little than to adjust the sweetness later.

Mousse

3

Prepare the aquafaba foam (vegan version). Chill the aquafaba (120 g) in the refrigerator for at least 10 minutes. Pour the aquafaba into a clean, tall bowl (preferably metal) and start whipping with a hand mixer on medium speed for 1-2 minutes until it starts to foam. Add 30-40 g of previously prepared ginger-cinnamon syrup (for stabilization and flavor) and continue whipping for about 3-5 minutes until a thick, white foam with soft peaks forms — the foam should hold the shape of the peaks for a few seconds after removing the whisk.

Ingredients: Aquafaba (chickpea water), Ginger-cinnamon syrup
Use a hand mixer or a stand mixer with a whisk. The bowl should be cold — place it in the fridge for 5 minutes before whipping. A common mistake: adding syrup too early (before foaming) reduces volume; add the syrup when the aquafaba has already been whipped well. If you prefer, use a metal bowl and chill it with ice.
4

Alternative version (optional): egg white foam. If you want a classic foam, use 60 g of egg white (pasteurized recommended). Chill the egg white and beat it on medium speed with a mixer, adding 30-40 g of ginger-cinnamon syrup after the initial foaming. Beat until you achieve a stable, thick foam with shiny peaks (about 3-5 minutes).

Ingredients: Egg white (optional, instead of aquafaba), Ginger-cinnamon syrup
If you are using raw egg whites, inform your guests about the risks of raw eggs; a better option is to use pasteurized egg whites. Tools: hand mixer and a clean bowl. Common mistake: whipping too quickly at high speed from the start — begin with medium speed to prevent the egg whites from splattering.

Assembly and serving

5

Prepare the glasses: fill each highball glass with about 100 g of crushed ice. Fill each glass with the prepared drink base to about 3/4 full (approx. 250-280 ml). Gently level the surface with a spoon to avoid disturbing the ice too much.

Ingredients: Crushed ice, Pomegranate juice, Orange juice, Pear juice
Use 4 tall glasses with a capacity of 300-350 ml. Crushed ice dilutes the drink — if you want the drink to be less diluted, use larger ice cubes and less crushed ice.
6

For each serving, add the foam: use a spoon or a small ladle and gently place 30-40 g of aquafaba foam (or egg white) on top of the drink, so that it forms an even, fluffy layer. The foam should gently float above the red juice, creating a layered effect.

Ingredients: Aquafaba (chickpea water), Egg white (optional, instead of aquafaba), Ginger-cinnamon syrup
Work gently — place the foam in the center and do not mix it with the base. If the foam is too runny, whip it for another 30-60 seconds. If it is too thick, you can add a drop of syrup and mix briefly.
7

Decoration and final touches. Sprinkle a few pomegranate seeds on top of the foam (you can get them from the remaining juice or a separate pomegranate) and decorate with a sprig of fresh mint (about 2-3 g per glass). Optionally, wipe a piece of orange peel over the drink with a knife to release the oils and place it on the rim of the glass.

Ingredients: Fresh mint, Pomegranate juice
Use a bar tweezers or a teaspoon to precisely place the pomegranate seeds. Additionally, you can add a slice of fresh pear to the rim of the glass for an elegant effect (optional).

Serving

8

Serve immediately. The drink is best right after preparation, when the foam is fresh and the color contrast is vivid. Before serving, describe the ingredients to your guests — especially if you used egg white instead of aquafaba.

Ingredients: Ginger-cinnamon syrup, Aquafaba (chickpea water), Crushed ice
Recommended glass: tall, transparent, to showcase the layers. Common mistake: preparing drinks in advance — the foam will settle, and the ice will dilute the drink. If you need to prepare in advance, store the base in the fridge, and the syrup and aquafaba in separate containers.

Fun Fact

💡

The pomegranate was valued in ancient times — in Mediterranean and Near Eastern cultures, it symbolized fertility and abundance. In modern cuisine, its juice is often used in cocktails for its deep color and refreshing acidity.

Best for

Walentynki Sylwester zimowe przyjęcie kolacja degustacyjna

Tips

🍽️ Serving

Serve in clear highball glasses to highlight the contrast of the layers. For a "sparkling" effect, you can add a splash of cold sparkling water (about 30 ml) to each serving just before adding the foam — the drink will gain delicate bubbles. Make sure the foam has soft peaks; when cutting the aquafaba package, it's a good idea to use a teaspoon to form mounds.

🥡 Storage

Base (juices) and syrup can be stored in an airtight container in the refrigerator for up to 3 days. Store aquafaba in the refrigerator for up to 48 hours; it's best to prepare the foam just before serving. Do not store the drink with foam — the foam will deflate and lose its texture.

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