Warming fusion drink: Pear-ginger on green tea with pomegranate syrup and tangerine foam - photo 1
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Warming fusion drink: Pear-ginger on green tea with pomegranate syrup and tangerine foam

Drinks Fusion cuisine 45 min Medium 9 wyświetleń ~41.60 PLN - (0)
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Description

This is a fusion drink proposal that combines the cool, ruby accents of pomegranate with the delicate, green notes of sencha tea and the sweet-spicy essence of roasted pear and fresh ginger. The drink has several layers of flavor: an intense pomegranate syrup at the bottom (deep red), a warm, aromatic pear-ginger infusion with green tea in the middle (golden hue), and a light, creamy tangerine foam on top with juicy pomegranate seeds and a sprig of rosemary for decoration. Inspiration: winter in Poland (pears, pomegranate, tangerines) meets Eastern brewing and clarifying techniques. Serve in transparent tumbler or latte glasses as a warming drink for guests or at a holiday gathering — it delights with its color and contrast of flavors.

Ingredients Used

Ingredients (13)

Servings:
4
  • Water 1000 ml
  • Green tea leaves (sencha) 12 g
  • Pear (for infusion) 600 g
  • Pomegranate juice (100%) 300 ml
  • Brown sugar 100 g
  • Fresh ginger 40 g
  • Lemon juice 40 ml
  • Pomegranate seeds (arils) 120 g
  • Fresh rosemary 0.1 pęczków
  • Mandarin 200 g
  • 🌿 Przyprawy
  • Cinnamon stick 4 szt.
  • ✨ Opcjonalne
  • Sparkling water (optional, for carbonation) 200 ml
  • Honey 60 ml
💰 Szacowany koszt dania: ~41.60 PLN (10.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pomegranate syrup

1

Prepare the syrup: in a medium saucepan, combine 300 ml of pomegranate juice with 100 g of brown sugar and the juice from 20 ml of lemon (we will use the remaining 40 ml from the ingredients later). Place over medium heat and warm, stirring with a wooden spoon until the sugar dissolves (~3-4 minutes). Increase the heat to medium-high and cook the mixture uncovered for 10–12 minutes, until the volume reduces by about 30% and the syrup thickens (the liquid slowly drips off the spoon, leaving a light trail). Remove from heat and let cool to room temperature.

Ingredients: Pomegranate juice (100%), Brown sugar, Lemon juice
Use a saucepan with a diameter of 18–20 cm with a steel bottom. Stir frequently to prevent the syrup from burning. The syrup is ready when it doesn't immediately run off the back of a spoon when you draw your finger through it. If you want a stronger flavor, add 1 teaspoon of lemon juice at the end.

Pear and Ginger Infusion

2

Peel the pears (600 g), remove the cores, and cut the flesh into thick cubes (about 2–3 cm). Peel and thinly slice the ginger (40 g) with a knife — there's no need to chop it finely. Pour 700 ml of water into a large pot and bring it to a boil. Add the chopped pears, ginger slices, and 2 cinnamon sticks (8 g). Reduce the heat to low and simmer gently, covered, for 12–15 minutes, until the pears are soft and release sweet juice (check with a fork: it should easily pierce the flesh).

Ingredients: Water, Pear (for infusion), Fresh ginger, Cinnamon stick
Use a pot with a capacity of at least 1.5 liters. If the pears become watery, cook uncovered for the last 3 minutes to allow excess water to evaporate. Do not blend yet — first, remove the cinnamon sticks.
3

After cooking, remove the pot from the heat. Take out the cinnamon sticks. Blend the hot, soft pears with ginger using an immersion blender or a stand blender until smooth — blend briefly, for 30–45 seconds, until there are no visible pieces. If the mixture is very hot, let it sit for 5 minutes before blending to avoid splattering.

Ingredients: Pear (for infusion), Fresh ginger
Use a jug or hand blender. If you don't have a blender, you can strain the mixture through a sieve, pressing with a spoon to obtain a clear infusion, although you will lose some pulp.
4

Strain the blended mixture through a fine sieve into a clean pot or pitcher, pressing with a spoon to separate the clear liquid from the remaining pulp. To the resulting infusion, add the previously brewed green tea: place the green tea leaves (12 g) in a teapot and pour 200 ml of boiling water over them, steep for 2 minutes, then strain the infusion and add it to the pear infusion. Stir and taste — if sweetness is needed, sweeten with a spoonful of honey (optional) or a bit of pomegranate syrup.

Ingredients: Green tea leaves (sencha), Pear (for infusion), Water, Honey
The best effect is achieved by brewing green tea in boiling water cooled to ~80°C (remove the boiling water from the heat and wait 30 seconds), but if you don't have a thermometer, brew for 2 minutes without oversteeping the leaves. If you don't want to add honey (for a vegan version), use 1–2 tablespoons of pomegranate syrup instead.

Tangerine foam

5

Prepare the tangerine foam: peel the tangerines (200 g), separating the pulp. Place the pulp in a tall container, add the remaining 20 ml of lemon juice (if not all was used) and 60 g of honey (optional — if not using honey, add 20 g of sugar dissolved in 10 ml of warm water). Blend with a hand blender or mixer with a whisk attachment on the highest speed, adding a small amount of chilled water (10–20 ml) to achieve a light, stable foam. Mix for 30–45 seconds until a fluffy mass is formed that does not flow out quickly when the container is turned upside down.

Ingredients: Mandarin, Lemon juice, Honey
Use a tall mixing bowl to prevent splattering. If you want a very stable foam, add 1/2 teaspoon of powdered lecithin (optional), but it is not necessary. The foam should be light, slightly orange, and creamy.

Assembly and serving

6

Chill the pear-green infusion to a temperature of about 50–60°C (slightly warm) or to room temperature if you want to serve the drink cold. In transparent glasses (4 pieces), first pour 20–25 ml of chilled pomegranate syrup at the bottom (about 15–20 g per glass) — this will create a red accent at the bottom. Then add 180–200 ml of pear-ginger infusion to each glass, pouring gently down the side to keep the layers separated. Top with 1–2 tablespoons of mandarin foam and garnish with 1 teaspoon of pomegranate seeds and a sprig of rosemary. If you want a sparkling version, just before serving, add 50 ml of sparkling water to each glass (optional) — pour very gently.

Ingredients: Pomegranate seeds (arils), Fresh rosemary
It's best to use transparent tumbler glasses or tall latte glasses to highlight the layers. To achieve nice layers, first pour the thicker syrup, then slowly infuse it by the spoonful along the edge of the glass. If the layers mix, serve it as a uniform drink in larger glasses.

Serving

7

Serve immediately while the foam is still fresh. For the hot version, heat the infusion to 60–65°C and skip the sparkling water; you can slightly warm the pomegranate syrup before pouring to maintain its fluidity. For the cold version, chill the infusion in the refrigerator for 30–45 minutes and serve with ice cubes.

Ingredients: Water
For serving warm, use heat-resistant glasses. Be careful not to make the drink too hot — the mandarin foam may melt. If serving with ice, add it only when guests arrive to avoid diluting the syrup.

Fun Fact

💡

Pomegranate has been a symbol of abundance and fertility in many cultures; the combination of pomegranate with tea and pear connects the traditions of the Middle East and Asia with native, winter fruits of Europe — a typical example of culinary fusion.

Best for

świąteczne przyjęcie zimowe spotkanie z przyjaciółmi kolacja w stylu fusion serwowanie dla gości na przyjęciu koktajlowym

Tips

🍽️ Serving

Serve in clear glasses to showcase the layers: first the red syrup, then the golden infusion, topped with orange foam. For an elegant effect, add a thin slice of tangerine on the rim and a sprig of rosemary. You can also drizzle a little pomegranate syrup directly on the foam for decorative red swirls.

🥡 Storage

Store pomegranate syrup in the refrigerator in a sealed jar for up to 10 days. The pear-ginger infusion can be stored in the refrigerator for up to 48 hours; gently heat or chill before serving. The mandarin foam is best prepared just before serving (it loses its fluffiness after a few minutes). Do not freeze the foam.

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