Ruby Sunrise — seasonal hibiscus-citrus cocktail with coconut foam and Thai basil - photo 1
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Ruby Sunrise — seasonal hibiscus-citrus cocktail with coconut foam and Thai basil

Vegan Drinks Fusion cuisine 90 min Medium 9 wyświetleń ~29.15 PLN - (0)
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Description

Ruby Sunrise is an impressive, seasonal fusion drink that combines Mediterranean citrus (blood oranges and pink grapefruit) with tart notes of hibiscus and a spicy backdrop of fresh ginger. It is complemented by a thick, creamy foam made from full-fat coconut milk and aromatic fresh Thai basil, which adds an exotic touch. The cocktail features an intense, gradient color scheme—from deep ruby at the bottom to golden-orange juice in the middle, topped with a white cloud of coconut foam and a green basil accent. Serve in clear tall dessert or cocktail glasses, perfect for social gatherings, winter-spring parties, and as a refreshing aperitif before a meal. It tastes simultaneously sweet-tart with a subtle spicy note of ginger and a creamy, tropical texture from the foam.

Ingredients Used

Ingredients (13)

Servings:
4
  • Blood orange juice 600 ml
  • Pink grapefruit juice 200 ml
  • Dried hibiscus flowers (karkade) 20 g
  • White sugar 200 g
  • Water (for syrup) 300 ml
  • Fresh ginger 30 g
  • Sparkling water 800 ml
  • Coconut milk (can, full-fat) 400 ml
  • Powdered sugar 40 g
  • Crushed ice 400 g
  • Thai basil (fresh) 20 g
  • ✨ Opcjonalne
  • Orange liqueur (Cointreau) - optional 60 ml
  • Lime zest - optional 10 g
💰 Szacowany koszt dania: ~29.15 PLN (7.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Hibiscus-Ginger Syrup

1

Prepare hibiscus syrup: in a pot with a capacity of about 1 liter, bring 300 ml of water to a boil. When the water reaches boiling temperature, add dried hibiscus flowers (20 g) and thinly sliced fresh ginger (30 g). Reduce the heat to low and simmer gently for 6 minutes — the petals will release a deep red color and aroma, and the ginger will add its spiciness. After 6 minutes, add 200 g of sugar and stir with a wooden spoon until the sugar completely dissolves (about 2-3 minutes). Cook for another 1-2 minutes on very low heat to achieve a slightly syrupy consistency.

Ingredients: Dried hibiscus flowers (karkade), Water (for syrup), Fresh ginger, White sugar
Use a medium stainless steel pot. Monitor the heat — the longer you reduce, the more concentrated and less sweet the syrup will be. If you want a less sour taste, add 10-20 g more sugar. A common mistake: boiling too vigorously disperses the aroma and causes a bitter aftertaste — keep the flame low.
2

Remove the syrup from the heat and let it sit covered for 10 minutes to allow the flavors to meld. Then strain the syrup through a fine sieve or cheesecloth into a glass measuring cup/jar, pressing the petals to extract as much liquid as possible. Allow the syrup to cool completely to room temperature, then refrigerate to chill (at least 30 minutes). From the given proportions, you will get about 420–480 ml of syrup; use 160 ml for the cocktail, and you can store the rest.

Ingredients: Dried hibiscus flowers (karkade)
Use a fine sieve and a spoon to press the hibiscus flowers firmly — this will extract the color and flavor. Store the remainder in an airtight jar in the refrigerator for up to 14 days.

Juices

3

Prepare fresh juices: cut the blood oranges and grapefruits in half. Use a manual or electric juicer and squeeze juice from 4–5 blood oranges to obtain 600 ml of juice, and from 2–3 grapefruits to get 200 ml of juice. Pour the juices through a fine sieve into a large pitcher to remove seeds and larger fibers — use a spoon to stir the pulp and help separate the juice. Measure the obtained amounts; if the juice is very pulpy, you can strain it through a thicker sieve.

Ingredients: Blood orange juice, Pink grapefruit juice
Use a manual citrus juicer or an electric juicer. If you don't have a strainer, you can use folded cheesecloth. A common mistake: pressing the peels while juicing adds bitterness — only squeeze the pulp and quickly remove the white parts.

Coconut mousse

4

Prepare the coconut mousse: place a can of coconut milk (400 ml) in the refrigerator for at least 8 hours (preferably overnight) so that the fatty part separates and solidifies. After chilling, open the can and scoop out the thick, creamy part (about 200 g) with a spoon — drain the liquid coconut water (you can use it for a smoothie or another recipe). Transfer the thick part to a tall bowl, add 40 g of powdered sugar, and beat with an electric mixer on medium speed for 2–3 minutes until the mixture is fluffy and holds soft peaks. If you don't have a mixer, you can whisk vigorously with a manual whisk for about 6-8 minutes.

Ingredients: Coconut milk (can, full-fat), Powdered sugar
Use a cold metal bowl and chilled mixer attachments, if possible (it helps with whipping). If the coconut milk hasn't separated, chill it longer. Alternative: instead of coconut milk, use 200 ml of 30% cream (it won't be vegan).

Drink assembly

5

In a large pitcher, mix the juices: pour 600 ml of blood orange juice and 200 ml of grapefruit juice into one container. Add 160 ml (4 x 40 ml) of chilled hibiscus-ginger syrup and gently stir with a spoon to combine the flavors. Then add 800 ml of chilled sparkling water and mix very gently — the goal is to maintain the fizziness. Taste the drink and, if necessary, adjust with a tablespoon of syrup or 10–20 ml of orange liqueur if using the alcoholic version.

Ingredients: Blood orange juice, Pink grapefruit juice, Sparkling water, Orange liqueur (Cointreau) - optional, Dried hibiscus flowers (karkade)
Use a large glass pitcher and a wooden spoon for mixing. Do not stir vigorously after adding the sparkling water, as you will lose the bubbles.
6

Prepare the glasses and layers: in each tall, transparent glass, add about 100 g of crushed ice, and gently pour 20 ml of hibiscus syrup at the bottom (using a spoon turned upside down to avoid breaking the ice layer). Then, slowly pour the juice mixture with sparkling water (about 440 ml per glass) down the inside of the glass, using a bar spoon with the convex side facing the plate — this way, the juice will flow slowly and maintain a clear color gradient between the ruby syrup and the orange juice.

Ingredients: Crushed ice, Sparkling water, Dried hibiscus flowers (karkade)
The best are tall, simple Collins glasses or long drink glasses. Pour the drinks slowly, close to the wall of the glass, to achieve nice layers. A common mistake: pouring from a great height breaks the layers and mixes the colors.

Finishing and decoration

7

For each glass, add 1–2 large tablespoons of whipped coconut foam (200 g of foam divided into 4 portions). Shape the foam to resemble a fluffy cloud on top of the drink. Decorate with a leaf of Thai basil and a thin ribbon of lime zest (optional). If you are using liqueur, you can gently drizzle 5–10 ml over the foam just before serving.

Ingredients: Powdered sugar, Coconut milk (can, full-fat), Thai basil (fresh), Lime zest - optional, Orange liqueur (Cointreau) - optional
Use a spoon or a piping bag without a nozzle to aesthetically apply the foam. Serve immediately, as the foam will deflate and the ice will start to melt the layers.

Serving

8

Serve the cocktail immediately: add a straw and a small spoon for stirring — guests can mix to combine the sweet and sour flavors with the creamy foam. Each serving is about 400–450 ml of the finished drink.

Ingredients: Crushed ice
It's best served cold, in glasses chilled for several minutes in the refrigerator. Tell your guests that they can stir before drinking to achieve a uniform flavor.

Fun Fact

💡

Hibiscus tea (karkade) has been consumed for centuries in various cultures: in North Africa, the Middle Eastern countries, and Latin America. It has an intense color and has also been used as a dye and a cooling agent in hot climates.

Best for

spotkania przyjaciół zimowo-wiosenne przyjęcia aperitif przed kolacją

Tips

🍽️ Serving

Serve in clear, tall glasses (Collins) to showcase the color gradient. Complete the beautiful presentation with a single leaf of Thai basil and a ribbon of lime. Prepare extra syrup in a jar — guests can sweeten to their liking.

🥡 Storage

Store hibiscus syrup in a sealed jar in the refrigerator for up to 14 days. Chilled, whipped coconut milk will maintain its structure for up to 24 hours in the refrigerator (gently stir before serving). It is best to consume the prepared cocktail immediately; the layers and foam lose their structure after 30–60 minutes.

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