Seasonal Citrus-Hibiscus Cocktail with Aquafaba Foam (variant 93c36f64) - photo 1
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Seasonal Citrus-Hibiscus Cocktail with Aquafaba Foam (variant 93c36f64)

Drinks Vegetarian Dishes 45 min Medium 10 wyświetleń ~31.06 PLN - (0)
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Description

A bold, layered cocktail that combines the intense acidity of citrus with the depth of red hibiscus syrup and a delicate, creamy aquafaba foam. This cocktail was created with the winter-spring season in mind, when juicy grapefruits and blood oranges are available — it features an eye-catching gradient from deep crimson to golden-orange. The aroma of ginger adds a spicy warmth, while a drop of agave balances the acidity. Serve in tall glasses with ice, garnished with a candied sprig of rosemary and toasted almonds. The cocktail is dairy-free and vegetarian (optionally vegan) — perfect as a welcome drink, a highlight at parties, or an elegant non-alcoholic beverage for the holidays.

Ingredients Used

Ingredients (13)

Servings:
4
  • Blood orange 4 szt.
  • Pink grapefruit 2 szt.
  • Carrot 3.8 szt.
  • Fresh ginger 20 g
  • Dried hibiscus flowers (karkade) 20 g
  • Water 500 ml
  • Lemon juice 120 ml
  • Agave syrup 60 g
  • Ice cubes 400 g
  • Aquafaba (chickpea water) 120 ml
  • Sugar 150 g
  • ✨ Opcjonalne
  • Toasted almond flakes 40 g
  • Sprig of rosemary 0.7 pęczek
💰 Szacowany koszt dania: ~31.06 PLN (7.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Hibiscus syrup

1

Prepare hibiscus syrup as a colorful base. Pour 500 ml of water into a pot with a capacity of at least 1 liter. Add 20 g of dried hibiscus flowers and 150 g of sugar. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves (about 4-6 minutes). When the syrup starts to boil, reduce the heat and simmer gently for 3 minutes to achieve an intense color and concentrated flavor. Remove from heat and let steep for 15 minutes.

Ingredients: Dried hibiscus flowers (karkade), Sugar, Water
Use a medium pot (minimum 1 l) and a wooden spoon. Do not bring the syrup to a vigorous boil for more than 3 minutes — the syrup will become bitter. The finished infusion should have a deep crimson color and an intense, tangy aroma.
2

After 15 minutes, strain the syrup through a fine sieve lined with cheesecloth into a bowl or carafe to remove the petals. Allow the syrup to cool to room temperature, then place it in the refrigerator for at least 15 minutes until it is well chilled (it should have a thicker consistency than juice).

Ingredients: Agave syrup, Dried hibiscus flowers (karkade)
Use a fine sieve and cheesecloth to make the syrup clear. The syrup cools faster in a wide container. The syrup is ready when it has a viscosity that easily coats the spoon after cooling.

Juice and cocktail base

3

Prepare fresh juices. Peel the oranges and grapefruits, cut them into quarters, and squeeze the juice using a manual or electric juicer — aim for about 900–1000 ml of juice in total. Wash the carrot, trim the ends, and extract its juice (you can grate it and squeeze it in a clean cloth if you don't have a juicer). Grate the ginger on a fine grater and squeeze out about 10–15 ml of juice (or finely chop and add to the juices, straining later). Combine the juices in a pitcher: orange-grapefruit juice, carrot juice, and ginger juice. Add 60 ml of agave syrup and 20–30 ml of fresh lemon juice (you will save some lemon juice for the foam). Gently mix with a spoon, taste, and adjust with agave if needed.

Ingredients: Blood orange, Pink grapefruit, Carrot, Fresh ginger, Agave syrup, Lemon juice
Use a citrus juicer and a carrot juicer if you have them. If the juice is very pulpy, strain it through a coarse sieve to achieve a smooth texture. The cocktail base should be intense in flavor but not overly sweet — it should balance the hibiscus syrup.

Aquafaba foam

4

Prepare the aquafaba foam: pour 120 ml of aquafaba into a tall, narrow container (or mixing bowl) and add 10 ml of lemon juice (use the rest of the juice later). Whip with a hand mixer or stand mixer on high speed for about 3–5 minutes until a thick, white foam forms that holds its shape (it should resemble whipped egg whites). If desired, sweeten the foam with 1 teaspoon (about 6 g) of sugar — this will add shine. The foam is ready when a peak remains after lifting the whisk from the foam, which does not fall for a few seconds.

Ingredients: Aquafaba (chickpea water), Lemon juice
Use a clean, dry bowl and an electric whisk. Aquafaba whips slower than egg whites — don't give up after 1-2 minutes. If you have lecithin (a loose foaming agent), you can add 0.5 g to increase the stability of the foam.

Assembly and decoration

5

Layering and serving: prepare 4 tall glasses. Evenly distribute ice cubes (about 100 g of ice per glass) into each glass. First, pour 30–40 ml of chilled hibiscus syrup into each glass (it should settle at the bottom as the heaviest layer). Next, very slowly, pour 80–100 ml of the citrus-carrot base using a spoon submerged against the side of the glass, so the liquid gently settles above the syrup and creates a transitional layer. Finally, fill the glasses with the base juice to a total of 220–240 ml of liquid. Top each serving with 2–3 tablespoons of whipped aquafaba (use a large spoon, applying gently to keep the foam on top).

Ingredients: Agave syrup, Dried hibiscus flowers (karkade), Blood orange, Pink grapefruit, Carrot, Aquafaba (chickpea water), Ice cubes
Use a spoon turned upside down against the wall of the glass to slowly pour the juice and achieve clear layers. If the foam sinks too quickly, place it in the refrigerator 5 minutes earlier — it will slightly thicken. The layers are well visible when the syrup is cold and has a higher density than the juice.

Decoration

6

Finishing: if you are using rosemary, briefly caramelize a sprig - place it on a hot dry pan for 10-15 seconds until it slightly burns and releases its aroma, then immediately dip the end in hibiscus syrup and place it upright in the foam. Gently sprinkle the top of the foam with toasted almond flakes (about 10 g per serving). Serve with a small spoon and a straw.

Ingredients: Sprig of rosemary, Toasted almond flakes
Use a small, dry skillet to caramelize the rosemary. Do not keep the rosemary on the heat for too long, as it will become bitter — 10-15 seconds is enough to release the aroma. Additionally, you can add almonds to enhance the texture.

Serving and tips

7

Serve the cocktail immediately after preparation, when the foam is fresh and the layers are distinct. Ask guests to gently stir the layers with a teaspoon before drinking for a harmonious blend of flavors. If you plan to prepare the drinks in advance, make the syrup and juice base up to 24 hours ahead and store them separately in the refrigerator; whip the foam just before serving.

Ingredients: Ice cubes, Agave syrup
The best is a tall, slim glass (highball) or a cocktail glass with a capacity of 300–350 ml. If you plan to make an alcoholic version, you can add 40 ml of gin to the base before layering.

Fun Fact

💡

Hibiscus (karkade) has been used for centuries in kitchens around the world — in Africa and the Middle East, refreshing and medicinal drinks were brewed from it; its intense color has long been used to color and flavor beverages.

Best for

przyjęcie powitalne świąteczne spotkanie bezalkoholowy koktajl na eleganckie przyjęcie wieczór degustacyjny napojów

Tips

🍽️ Serving

Serve in tall, transparent glasses to showcase the layers. Include a small spoon for stirring with each serving. For the 'keep the contrast' version, chill the glasses in the freezer for 10 minutes beforehand.

🥡 Storage

Hibiscus syrup and juice base: store in tightly sealed bottles in the refrigerator for up to 48 hours. Store aquafaba in the refrigerator for a maximum of 24 hours; it's best to use aquafaba immediately after opening the can. The finished cocktail loses its layers and foam after about 30 minutes — it's best served right away.

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