Rhubarb-Strawberry Cocktail with Fluffy Basil-Lime Foam - photo 1
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Rhubarb-Strawberry Cocktail with Fluffy Basil-Lime Foam

Drinks Desserts 40 min Medium 11 wyświetleń ~25.54 PLN - (0)
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Description

A seasonal, refreshing cocktail that combines slightly tart rhubarb with sweet strawberries, served with a delicate white foam made from aquafaba, flavored with fresh basil and lime. The drink is visually striking due to the vibrant pink-red color of the beverage and the contrast of the white foam and green basil leaves. Perfect for late spring and early summer, it pairs wonderfully as a dessert drink, a refreshing treat during outdoor gatherings, and as a colorful accent for brunch. The cocktail is naturally dairy-free in its basic (vegan) version — optionally, Greek yogurt can be added for a creamier texture.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rhubarb 300 g
  • Strawberries 300 g
  • Water 200 ml
  • Lime juice 30 ml
  • Powdered sugar 20 g
  • Fresh basil 0.3 pęczków
  • Aquafaba (chickpea water) 60 ml
  • Sugar 120 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Greek yogurt 150 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~25.54 PLN (6.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Wash the rhubarb under running water and trim the tough ends. Cut the stalks into pieces about 2 cm long. Place the chopped rhubarb in a medium pot along with 100 ml of water and 60 g of sugar. Set the pot over medium heat and warm, stirring with a wooden spoon, until the sugar dissolves. When the mixture begins to boil, reduce the heat to low and simmer gently for 8-10 minutes, until the rhubarb softens and starts to break down — the mixture should have a deep pink-red color and thicken slightly.

Ingredients: Rhubarb, Water, Sugar
Use a medium pot (about 2 l) with a lid. If the rhubarb does not start to break down after 10 minutes, cook for an additional 2-3 minutes. Do not boil too vigorously to avoid burning the sugar. Set the cold syrup aside to cool before straining.
2

Strain the cooled syrup through a fine sieve into a bowl, pressing the remaining pulp with a spoon to extract the juice. You will get a clear, aromatic rhubarb syrup. If the syrup is very sour, adjust to taste with an additional 10-20 g of sugar or 15 g of honey (optional). Set the syrup in the fridge to chill (at least 10 minutes).

Ingredients: Rhubarb, Sugar
Use a fine sieve or cheesecloth — this will ensure the drink is smooth. The syrup can be prepared in advance and stored in the refrigerator for up to 3 days in an airtight container.

Preparation of the fruit base

3

Wash the strawberries, remove the stems, and cut larger fruits in half. In a blender, place the strawberries, 100 ml of water, lime juice (30 ml), and a pinch of salt. If you are using Greek yogurt (optional), add it now (150 g) — it will make the smoothie creamier. Blend on high speed for 30-45 seconds until the mixture is smooth and lump-free. Taste and sweeten if necessary with 10-20 g of sugar or 15 g of honey (optional).

Ingredients: Strawberries, Water, Lime juice, Salt, Greek yogurt, Honey
Use a jug blender (min. 1 l) or an immersion blender in a tall container. If you don't have a blender, mash the strawberries with a potato masher and strain through a sieve, but the drink will be less creamy.

Mixing the cocktail

4

In a large pitcher, pour 120 g of cooled rhubarb syrup and add the blended strawberry base. Gently mix with a silicone spatula to combine the colors — the cocktail should have an intense, vibrant pink-red color. Taste and adjust the sweetness by adding up to 10-20 g of sugar or 10-15 g of honey (optional). Chill in the refrigerator or add ice cubes just before serving.

Ingredients: Rhubarb, Strawberries, Water, Lime juice
Use a jug with a capacity of at least 1 liter. Do not mix too vigorously if you plan to achieve delicate layering of colors — however, in this recipe, we aim for a uniform, intense color of the cocktail.

Basil-lime foam (aquafaba)

5

Pour the chilled aquafaba (60 g) into a large, very clean and dry bowl. Whip with a hand mixer on high speed for about 3-5 minutes until soft peaks form. Gradually add powdered sugar (20 g), one tablespoon at a time, continuing to whip until the mixture becomes glossy and holds stiffer peaks (another 3-5 minutes). Finally, add finely chopped basil (5 g, very finely) and gently grated lime zest (0.5 g) and mix in all the additions with a spoon, being careful not to 'deflate' the foam. The foam should be smooth, white, stable, and not immediately run off when the spoon is turned upside down.

Ingredients: Aquafaba (chickpea water), Powdered sugar, Fresh basil, Lime juice
Use a metal bowl and a clean mixer (residual fat makes whipping difficult). If the aquafaba doesn't want to whip, try using cold chickpeas from a can; alternatively, you can add 1/8 teaspoon of cream of tartar (about 0.6 g) for stabilization. This is a key step — the foam should be stiff and shiny.

Assembly and serving

6

Fill the glasses 3/4 full with the chilled strawberry-rhubarb cocktail. Gently top each serving with 25-30 g of the prepared aquafaba foam, spreading it with a spoon to create an even, fluffy 'cap'. Garnish each drink with a single basil leaf and a thin strip of lime zest. Serve immediately to keep the foam fluffy and to contrast with the pink cocktail.

Ingredients: Rhubarb, Strawberries, Aquafaba (chickpea water), Fresh basil, Lime juice
The best glasses: transparent, tall (about 300-350 ml) — this way you can see the contrast between the color of the liquid and the white foam. If you want the drink to be less cold, use ice; if you want to maintain the intense flavor, it's better to chill the ingredients and avoid excess ice.

Variations and Seasoning

7

If you prefer a softer, creamier texture, add 150 g of Greek yogurt to the base before blending (non-vegan version). To achieve a subtle, floral sweetness, replace part of the sugar with 15-30 g of honey (optional) — add it to the strawberry base. For a non-alcoholic version, leave the drink as it is; if you want a cocktail version with alcohol, add 15-20 ml of vodka to each serving when serving.

Ingredients: Greek yogurt, Honey
Additionally, you can add honey or Greek yogurt to enhance the flavor/texture. If you are adding alcohol, gently stir after applying the foam to avoid losing its fluffiness.

Fun Fact

💡

Aquafaba, or chickpea water, gained popularity as a plant-based foaming agent around 2014 — it allows for stable foams without eggs and has become a favorite in plant-based cooking and baking.

Best for

brunch wiosenny ogród / taras w ciepły dzień lekki deser po obiedzie

Tips

🍽️ Serving

Serve the cocktail chilled in clear glasses, right after adding the foam, to maintain the color contrast. You can prepare the rhubarb syrup a day in advance and store it in the fridge; just before your guests arrive, prepare the foam with aquafaba and blend the strawberry base.

🥡 Storage

Rhubarb syrup: in a sealed container in the fridge for up to 3 days. Prepared drink with foam: best consumed immediately (the foam loses its structure after ~30-45 minutes). Store the chilled fruit base and foam separately, combining them just before serving. Aquafaba can be stored in the fridge for up to 48 hours, but it should be chilled before whipping.

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