Warming fusion drink: pomegranate-pear rooibos with ginger and spices - photo 1
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Warming fusion drink: pomegranate-pear rooibos with ginger and spices

Drinks Fusion cuisine 60 min Medium 10 wyświetleń ~27.45 PLN - (0)
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Description

A seasonal drink that combines the flavors of autumn and Asia — deep, ruby pomegranate juice meets gently preserved pear, warm rooibos tea, ginger, and aromatic spices (cardamom, cinnamon, star anise). The result is a layered, warming beverage with a complex sweet-and-sour profile, contrasted by the crunch of roasted pistachios and the freshness of lemon. Perfect for chilly afternoons, gatherings by the fireplace, or as an impressive non-alcoholic holiday cocktail. The drink captivates with its intense color, garnished with pomegranate seeds and slices of pear, along with a steaming, spiced aroma.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pomegranate juice 500 ml
  • Pomegranate seeds 120 g
  • Pear 1.7 szt.
  • Brown sugar 120 g
  • Water 400 ml
  • Rooibos tea 6 g
  • Fresh ginger 20 g
  • Lemon juice 40 ml
  • Star anise 1.5 szt.
  • Sea salt 1 g
  • Crushed ice 200 g
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • Cardamom 6 g
  • ✨ Opcjonalne
  • Bourbon 40 ml
  • Roasted pistachios 30 g
💰 Szacowany koszt dania: ~27.45 PLN (6.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pomegranate syrup

1

Prepare a syrup from pomegranate juice. In a medium saucepan (18-20 cm in diameter), combine 300 ml of pomegranate juice and 80 g of brown sugar. Place over medium heat and warm, stirring with a wooden spoon, until the sugar is completely dissolved (about 3-4 minutes). Increase the heat to medium-low and cook uncovered for 8-10 minutes, until the volume is reduced by about 25% and the syrup slightly thickens — after cooling, it should gently coat the spoon.

Ingredients: Pomegranate juice, Brown sugar
Use a heavy-bottomed saucepan so the syrup doesn't burn. Stir every few seconds. The syrup is ready when a drop on a plate forms a sticky layer after cooling. Do not let it caramelize (dark, burnt smell).
2

Add grated fresh ginger (20 g), 1 whole cinnamon stick, and 1 star anise to the hot syrup. Reduce the heat to the lowest setting and simmer for another 4 minutes to allow the spices to release their aroma. After this time, remove the saucepan from the heat and let it sit for 10 minutes to infuse the syrup with flavor. Then, strain the syrup through a fine sieve into a clean container, discarding the spices and pieces of ginger.

Ingredients: Fresh ginger, Cinnamon stick, Star anise
Use a fine sieve or cheesecloth for straining to ensure the syrup is clear. Letting it sit for 10 minutes allows the flavors to balance. If you want a stronger ginger flavor, leave larger pieces of ginger and shorten the filtering time.

Poached Pears

3

Prepare the poached pears. Peel the pears and cut each in half, removing the seeds with a spoon. In a wide pot, place 120 ml of water, 40 g of brown sugar, half a cinnamon stick (you will use the remaining part later), and 2 crushed cardamom pods (crush with a knife to release the seeds). Add the pear halves cut side down. Bring to a boil over medium heat, then reduce the heat and simmer gently for 10-12 minutes, until the pears are soft but still hold their shape — check with a fork: it should go in with slight resistance.

Ingredients: Pear, Water, Brown sugar, Cardamom, Cinnamon stick
Use a wide pot so the pears cook evenly. Do not cook them for too long — overcooking will cause them to lose their structure. If the pears are very ripe, reduce the cooking time to 6-8 minutes.
4

After cooking, remove the pot from the heat and let the pears sit in the syrup to cool for 10 minutes — during this time they will absorb the aroma of the spices. Gently remove the pear halves with a slotted spoon onto a plate and let them cool. Keep the syrup remaining in the pot — you will use it to dilute the drink or as a garnish when serving.

Ingredients: Pear, Water
Use a slotted spoon to avoid damaging the delicate structure of the pears. Keep the syrup — it’s a valuable flavor concentrate for the drink.

Rooibos infusion

5

Prepare the tea base. In a small kettle, bring 160 ml of water to a boil, remove from heat, and add 6 g of loose rooibos and 2 crushed cardamom pods (remaining from the ingredients). Steep covered for 6-8 minutes — rooibos needs a longer steeping time to bring out the malty notes. After steeping, strain into a measuring cup and let the infusion cool slightly.

Ingredients: Rooibos tea, Water, Cardamom
Use a kettle or a small pot and a small strainer to drain the leaves. Steeping rooibos for 6-8 minutes gives a full flavor without bitterness. Do not use boiling water directly on delicate loose teas (but rooibos is resistant to longer steeping).

Mixing the drink

6

In a large pitcher (at least 1.5 l), combine: the remaining 200 ml of pomegranate juice, the delicious pomegranate syrup prepared earlier (fully strained syrup), the brewed and cooled rooibos infusion (160 ml), lemon juice (40 ml), and 100 ml of water (if you want to soften the intensity). Stir slowly with a wooden or silicone spoon for 20-30 seconds until the ingredients are combined.

Ingredients: Pomegranate juice, Lemon juice, Water, Rooibos tea, Pomegranate seeds
Use a clear pitcher to observe the layering of colors. If the drink seems too sweet, gradually add more water (20 ml at a time), mixing and tasting.
7

Add a few tablespoons of syrup to the pitcher to achieve your preferred sweetness — start with 30 g of syrup and add 15 g at a time, tasting as you go. Add a pinch of sea salt (1 g) to enhance the flavors. If you are making the alcoholic version, pour in 40 ml of bourbon now and gently stir.

Ingredients: Sea salt, Bourbon, Pomegranate seeds
Add the syrup gradually — it's easier to sweeten than to reduce sweetness. For a non-alcoholic version, skip the bourbon. Use a jigger if you decide to add it.

Cooling and preparation for serving

8

Add 200 g of crushed ice to a pitcher or prepare glasses with ice. Then, in each of the 4 tall glasses, place 1 tablespoon (about 30 g) of pomegranate seeds and half a poached pear (slice the half into 2 thin slices), pour the drink so that the ice lifts the decorations.

Ingredients: Crushed ice, Pomegranate seeds, Pear
Use tall, clear glasses to showcase the layers of the drink and decorations. Crushed ice cools the drink faster and dilutes it evenly. If you are using ice cubes, reduce the amount to avoid overly diluting the drink.

Decoration and serving

9

Finish the glasses. Sprinkle a small amount of chopped pistachios (about 7-8 g per serving) on top for color and crunch. Place a small cinnamon stick and a slice of fresh pear on the edge of each glass. If you are preparing the alcoholic version, you can add 10 ml of bourbon directly to each glass before sprinkling the pistachios.

Ingredients: Roasted pistachios, Cinnamon stick, Pomegranate seeds, Pear, Bourbon
Chop the pistachios and lightly toast them in a dry pan (30-60 seconds) and let them cool — this will bring out the flavor. If you don't have pistachios, finely chopped almonds are a good alternative.

Serving

10

Serve the drink immediately to maintain the contrast of temperatures: the warm aroma of spices rises above the cold, intense beverage. Guests can stir the drink with a teaspoon just before drinking to evenly distribute the syrup throughout the glass.

Ingredients: Crushed ice
Use a long bar spoon or a wooden stirrer. The drink tastes best within the first 20-30 minutes after preparation, before the ice overly dilutes the flavor.

Alternatives and notes

11

For the decaffeinated and non-alcoholic version, you can skip the bourbon and add an extra tablespoon of pomegranate syrup for balance. To make the drink more sparkling, just before serving, add 40 ml of sparkling water to each glass.

Ingredients: Pomegranate juice
Sparkling water will add lightness and an impressive bubbly texture. Add it just before serving to avoid losing the fizz.

Cleaning and final tips

12

After preparation, pour the remaining syrup into an airtight jar and chill — this syrup can be stored in the refrigerator for up to 7 days and used for desserts, yogurts, or as a sweetener for tea. Wash the dishes immediately to easily remove any leftover pomegranate juice.

Ingredients: Pomegranate juice
For storage, use a glass jar with a lid. The syrup thickens after cooling — if it's too thick before use, dilute it with a little water.

Fun Fact

💡

The pomegranate was a symbol of fertility and abundance in many cultures (including Persian and Greek). Rooibos comes from the Republic of South Africa and was once used as an alternative to black tea — it is naturally caffeine-free.

Best for

wieczór przy kominku świąteczne przyjęcie spotkanie z przyjaciółmi zimowe popołudnie

Tips

🍽️ Serving

Serve in clear, tall glasses to showcase the color. You can prepare a version in a thermos for outdoor serving — without ice, with extra warm syrup for pouring.

🥡 Storage

Store pomegranate syrup in the refrigerator in a sealed jar for up to 7 days. The prepared drink (without ice) can be stored in the refrigerator for up to 24 hours; mix well before serving and add ice. Keep the poached pears in syrup in the refrigerator for up to 4 days.

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