Rhubarb tonic with basil foam - photo 1
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Rhubarb tonic with basil foam

Vegan Drinks Fusion cuisine 45 min Medium 9 wyświetleń ~14.59 PLN - (0)
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Description

A modern, seasonal drink that combines tart, pink rhubarb syrup with fragrant basil foam and a refreshing tonic. Inspired by an Asian-European fusion of flavors: rhubarb provides a fresh, slightly tart fruitiness, ginger adds warmth, and basil brings a green, herbal aroma. The drink is lightly sparkling and visually appealing thanks to the layer of intense syrup at the bottom and the light, creamy foam on top, decorated with edible flowers and basil leaves. Perfect as a refreshing non-alcoholic aperitif for summer parties, brunch, or as a stunning drink during dinner, it catches the eye with its contrasting colors: deep pink rhubarb, light green foam, and transparent bubbles of tonic.

Ingredients Used

Ingredients (11)

Servings:
2
  • Fresh rhubarb 300 g
  • White sugar 150 g
  • Water for syrup 200 ml
  • Lemon juice 30 ml
  • Basil leaves 10 g
  • Fresh ginger 8 g
  • Tonic (tonic water) 400 ml
  • Aquafaba (canned chickpea water) 30 ml
  • Crushed ice 200 g
  • ✨ Opcjonalne
  • Soy lecithin (powder) 2 g
  • Edible flowers (e.g. violets, marigold) 5 g
💰 Szacowany koszt dania: ~14.59 PLN (7.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Prepare the rhubarb: trim the tough ends, peel any fibrous parts if present, and then cut the stalks into centimeter pieces. In a wide saucepan, place the chopped rhubarb, 150 g of sugar, and 200 ml of water. Add grated ginger (8 g) and 15 ml of lemon juice (from the reserved juice). Heat over medium heat until the syrup begins to gently bubble, then reduce the heat and cook uncovered for 12–15 minutes, stirring occasionally with a wooden spoon — the rhubarb should break down and release an intense pink-red juice.

Ingredients: Fresh rhubarb, White sugar, Water for syrup, Fresh ginger, Lemon juice
Use a wide saucepan with a diameter of 20–24 cm and a wooden spoon. Cook over medium-low heat to avoid burning the sugar. If you prefer it less sweet, pour off 10–20 g less sugar. Remember: the syrup should reduce slightly, but it must not caramelize at the bottom.
2

Strain the contents through a fine sieve or a dense sieve lined with cheesecloth over a bowl. Use a spoon or the back of a spoon to gently press the pulp to extract as much juice as possible (do not press too hard through the mesh to avoid transferring fibers). The entire straining process should take 3–5 minutes. Add the remaining 15 ml of lemon juice to the obtained liquid and mix.

Ingredients: Fresh rhubarb, Lemon juice
Use a fine mesh strainer and a large bowl. If you want the syrup to be completely clear, strain it again through cheesecloth. Once cooled, the syrup can be stored in the refrigerator for up to 5 days.

Cooling the syrup

3

Cool the syrup to room temperature (about 20–25°C) for 15–20 minutes, then transfer it to an airtight container and place it in the refrigerator for at least 10 minutes — the cold syrup will layer better in a glass with tonic.

Ingredients: Fresh rhubarb
If you need to speed up the cooling, place the container with the syrup in a larger bowl of ice (ice bath) and stir occasionally.

Basil foam

4

Wash and dry 10 g of basil leaves. In a tall container (a container for an immersion blender or a blender jar), place the basil leaves, 30 g of aquafaba, and 15 ml of lemon juice. If you are using lecithin (optional), add 2 g of powder. Using an immersion blender, blend the mixture by submerging the blender just above the surface for 40–60 seconds — the goal is to aerate the mixture and achieve a light, creamy foam. After blending, let the mixture sit for 2 minutes to stabilize the bubbles; then scoop the thick foam that forms on the surface with a spoon.

Ingredients: Basil leaves, Aquafaba (canned chickpea water), Lemon juice, Soy lecithin (powder)
Use an immersion blender in a narrow tall container — this makes it easier to create foam. If you don't have a blender, you can vigorously whisk the aquafaba with a whisk for 3–5 minutes, but the result will be less aerated. Lecithin significantly improves the stability of the foam, especially at room temperature.

Assembly and serving

5

Prepare two tall, transparent glasses. Evenly distribute 100 g of crushed ice (you can also use ice cubes) into each glass. Pour 75–100 ml of chilled rhubarb syrup over the ice (pour it in with a spoon to create a concentration at the bottom). Then, slowly add 200 ml of cold tonic, pouring it down the back of a spoon to minimize mixing of the layers and achieve a gradient effect. Gently spoon basil foam on top (about 15–20 g of foam per glass) to create a light crown. Decorate with a basil leaf and a few edible flowers.

Ingredients: Crushed ice, Edible flowers (e.g. violets, marigold), Fresh rhubarb, Basil leaves
The best are tall Collins glasses. Pouring the tonic in by the tablespoon helps maintain the aesthetic layers. Additionally, you can add a thin ribbon of fresh cucumber as a decoration and a touch of freshness.

Serving

6

Serve immediately after assembling — the drink tastes best fresh, when the tonic is still very fizzy, and the foam initially holds its shape. Before serving, inform your guests to gently stir the drink with a spoon or straw if they want a more intense rhubarb flavor.

Ingredients: Fresh rhubarb
Use a short bar spoon or a thin stirrer if you want to maintain the aesthetics of the photos before mixing. The foam will start to settle after 10–15 minutes.

Fun Fact

💡

Rhubarb has been used in European cuisine for centuries mainly as a fruit in desserts, although botanically it is a vegetable. In modern mixology, it is often combined with herbs like basil or rosemary, creating a contrast of tartness and freshness.

Best for

letnie przyjęcie na świeżym powietrzu brunch bezalkoholowy aperitif dla gości

Tips

🍽️ Serving

Serve in clear Collins glasses to highlight the layers of color. For the alcoholic version, you can add 30–40 ml of gin to the tonic before adding the foam. If you want a more intense color, use more dark rhubarb or shorten the syrup cooking time.

🥡 Storage

Store rhubarb syrup in the refrigerator in a sealed jar for up to 5 days. Aquafaba foam loses volume after a few hours — it's best to prepare it fresh. The finished drink is not suitable for storage; serve immediately.

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