Ruby Hibiscus-Citrus Tonic with Ginger Foam (Vegan Version) - photo 1
← Recipes

Ruby Hibiscus-Citrus Tonic with Ginger Foam (Vegan Version)

Wegetariańskie Drinks New Year's Eve 45 min Medium 10 wyświetleń ~20.36 PLN - (0)
Rate:
(0)
Start Cooking

Description

A modern, seasonal drink that combines the intense, ruby aroma of dried hibiscus with the juicy acidity of blood oranges and the vibrant spiciness of ginger. Served in tall glasses with a light, lasting aquafaba foam (egg-free), the drink has a striking, contrasting appearance: a deep red liquid and snow-white foam, garnished with thin strips of candied peel and a mint leaf. Perfect as an elegant non-alcoholic option for winter and New Year's parties - it refreshes, has a complex flavor (floral, citrus, sweet-spicy), and catches the eye with its layered color contrast.

Ingredients Used

Ingredients (11)

Servings:
4
  • Dried hibiscus flower (karkade) 12 g
  • Water (for brewing and syrup) 750 ml
  • wildflower honey 150 g
  • Fresh ginger 60 g
  • Blood orange 4 szt.
  • Lime 1.2 szt.
  • Aquafaba (chickpea brine from a can) 120 ml
  • Sparkling water 600 ml
  • Ice cubes 300 g
  • ✨ Opcjonalne
  • Fresh mint (optional) 30 g
  • Candied orange peel (optional) 20 g
💰 Szacowany koszt dania: ~20.36 PLN (5.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Brewing hibiscus

1

Weigh 12 g of dried hibiscus and place it in a heatproof jug or a large glass bowl. Boil 600 ml of water and immediately pour it over the hibiscus with hot water. Cover the vessel with a cloth or plate and let it steep for 8 minutes — the infusion should have a deep ruby color, intense aroma, and delicate acidity. After 8 minutes, strain through a fine sieve into another container to remove the petals; set the infusion aside to cool slightly (to about 40°C).

Ingredients: Dried hibiscus flower (karkade), Water (for brewing and syrup)
Use a heatproof pitcher and a fine sieve to strain. If you steep the hibiscus for longer than 10 minutes, the infusion may become more astringent — keep it for 8–10 minutes. is_key_step means that the color and flavor of the infusion are crucial for the visual effect and taste.

Ginger-honey syrup

2

Peel and slice fresh ginger into thin pieces (60 g). In a small saucepan, combine 150 g of honey with 150 ml of water (from the total amount of water). Add the ginger slices and heat over low heat for 6–8 minutes — do not bring to a vigorous boil, it should only "flicker" slightly. After 6–8 minutes, remove from heat and let it cool completely to allow the syrup to absorb the ginger flavor. Strain the syrup through a sieve and set aside for use — reserve part of the syrup for whipping the foam, and the rest for sweetening the drink according to the recipe.

Ingredients: wildflower honey, Fresh ginger, Water (for brewing and syrup)
Use a small stainless steel saucepan and a silicone spoon. If you want a vegan version: replace honey with agave syrup in the same amount. Do not cook the syrup for too long to avoid excessive thickening — just 6–8 minutes of infusing is enough.

Juice and ingredient preparation

3

Juice 4 blood oranges (about 600 g of fruit will yield about 350–450 ml of juice; strain the juice through a sieve to remove seeds and thick fibers). Also juice one lime (60 g) and add its juice to the orange juice. Measure or weigh the juice and store it in the refrigerator to chill before mixing.

Ingredients: Blood orange, Lime
Use a manual juicer or an electric citrus press. If the juice is very pulpy, strain it through a fine sieve to make the drink clear. Freshly squeezed juice has a better aroma than store-bought.

Preparation of aquafaba foam

4

In a tall container of a hand blender or a mixing bowl, pour in 120 ml of chilled aquafaba. Add 30 g of the previously prepared ginger-honey syrup (set aside the syrup made in step 2). Whip at high speed for 3–5 minutes until a thick, snow-white, stable foam resembling whipped egg whites forms — it should create soft peaks and hold its shape for a few minutes. To make the foam more stable, you can add a drop of lemon juice (optional).

Ingredients: Aquafaba (chickpea brine from a can), wildflower honey, Fresh ginger
Use a hand blender or an electric stand mixer. The bowl and aquafaba should be cold — place the can of chickpeas in the refrigerator beforehand. A common mistake: too short a whipping time results in a loose foam; whip for 3–5 minutes to stiff but elastic peaks. The foam is the visual centerpiece of the drink.

Drink assembly

5

In a large pitcher, pour in the strained hibiscus infusion (from step 1) and the chilled orange-lime juice (from step 3). Add 60–80 ml of ginger-honey syrup (adjust the amount to your preferred sweetness) and mix well with a bar spoon. Taste the base: the drink should be balanced (floral and tart with a gentle sweetness and a warm hint of ginger).

Ingredients: Dried hibiscus flower (karkade), Blood orange, Lime, wildflower honey, Fresh ginger
Use a pitcher with a capacity of at least 1.2 l and a long bar spoon for mixing. Adjust the amount of syrup to your own taste — less for drier flavors, more for milder palates.

Serving

6

In four tall glasses, evenly distribute ice cubes (a total of about 300 g). Fill each glass with the hibiscus-citrus base to about 2/3 of the height. Top off each serving with cold sparkling water (about 150 ml per glass) — pour slowly to maintain the bubbles and create a nice layered effect. Gently spoon or use a bar spoon to add a portion of whipped aquafaba foam on each serving, creating a thick, white "hat."

Ingredients: Ice cubes, Sparkling water, Aquafaba (chickpea brine from a can)
The best is a long bar spoon and a tall Collins glass. When adding sparkling water, pour slowly down the side of the glass to avoid losing the bubbles.

Decoration and finishing

7

Garnish each glass with a few thin strips of candied orange peel (3-4 strips per glass) and one fresh mint leaf (if using). Gently grate a small strip of fresh lime zest over the foam to release the essential oils. Serve immediately to keep the foam fluffy.

Ingredients: Candied orange peel (optional), Fresh mint (optional), Lime
For thin peeling, use a vegetable peeler or zester. Do not squeeze the peels into the drink — they are meant to serve as an aromatic garnish. If you are using candied peel as an optional addition, place it on the foam to make it shine nicely.

Variants and final tips

8

If you want an alcoholic version, add 60–80 ml of light rum or vodka to the pitcher in step 5 (before adding the sparkling water). For a drier structure, you can replace 50% of the sparkling water with tonic. If you don't have aquafaba, you can use one egg white (not recommended for allergy sufferers) and whip it with 20 g of syrup — remember to check the freshness of the eggs.

Ingredients: wildflower honey, Aquafaba (chickpea brine from a can)
The version with alcohol changes the sweet-sour balance — adjust the syrup amount to taste. If you are using an egg instead of aquafaba, apply bartending techniques (dry and wet shaking) or whisk thoroughly.

Fun Fact

💡

Hibiscus tea has been used for centuries in Africa and the Middle East as a refreshing beverage; its intense red color was valued as a natural dye and a symbol of health.

Best for

Sylwester Przyjęcie zimowe Spotkanie towarzyskie Wariant bezalkoholowy na przyjęciach

Tips

🍽️ Serving

Serve in tall, clear Collins glasses to highlight the color contrast. Keep the ingredients very cold (carbonated water and ice) — this will prolong the foam's durability. For an elegant effect, serve with a bamboo stirring spoon.

🥡 Storage

The base (without sparkling water and without whipped foam) can be stored in a closed pitcher in the refrigerator for up to 48 hours. Ginger syrup will stay fresh for up to 7 days in the refrigerator. Aquafaba can be stored in the refrigerator for up to 3 days, but it's best to whip the foam just before serving. Do not store the drink with foam — it loses its fluffiness.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Hot Apple-Cranberry Punch with Spicy Spices 35 min

Hot Apple-Cranberry Punch with Spicy Spices

Drinks
Spiced Apple Mulled Wine with Orange and Rosemary 25 min

Spiced Apple Mulled Wine with Orange and R...

Drinks
Spiced Apple Mulled Wine with Rosemary and Orange 25 min

Spiced Apple Mulled Wine with Rosemary and...

Drinks
Warming fusion drink: pomegranate-pear rooibos with ginger and spices 60 min

Warming fusion drink: pomegranate-pear roo...

Drinks
Sparkling Winter Cocktail with Mandarin, Pomegranate, Ginger, and Cinnamon Foam 60 min

Sparkling Winter Cocktail with Mandarin, P...

Drinks
Traditional Hot Spiced Cider with Orange and Vanilla (variant ec801018) 35 min

Traditional Hot Spiced Cider with Orange a...

Drinks

Recipe Categories

Drinks
Drinks in: Valentine's Day

Romantic drinks that will enhance the atmosphere and highlight the flavors of the dishes, perfect for a Valentine's Day dinner.

See all recipes in this category
New Year's Eve
New Year's Eve

New Year's Eve is a special time when we bid farewell to the old year and welcome the new one with great joy and hope. It is an extraordinary occasion that brings loved ones together at the table, where delicious dishes and drinks are a must. Traditionally, we celebrate this evening with a variet...

See all recipes in this category
Reklama