Seasonal Orange-Pomegranate Cocktail with Rosemary-Ginger Syrup (modern variant) - photo 1
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Seasonal Orange-Pomegranate Cocktail with Rosemary-Ginger Syrup (modern variant)

Drinks Fusion cuisine 45 min Medium 10 wyświetleń ~27.31 PLN - (0)
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Description

A modern, seasonal drink that combines the sweetness of honey, the tartness of blood orange juice, and the vibrant, spicy notes of ginger and rosemary. Served hot as a warming "mulled mocktail" or chilled with sparkling water as a stunning winter-autumn cocktail. The bold ruby color of pomegranate seeds and a sprig of rosemary give it an attractive, Instagram-worthy appearance. Perfect for the holidays, an evening with friends, or as an elegant non-alcoholic drink—with the option to add gin for adults. Flavors: sweet-tart, slightly spicy (ginger), herbal freshness of rosemary; visually appealing with ruby pomegranate pearls and a green touch of rosemary.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pomegranate seeds 200 g
  • Red orange juice 400 ml
  • Fresh ginger 30 g
  • Fresh rosemary 10 g
  • wildflower honey 60 g
  • Lemon juice 40 ml
  • Sugar 100 g
  • Water (for cooking) 100 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Sparkling mineral water 300 ml
  • Gin 160 ml
  • Edible gold 0.5 g
💰 Szacowany koszt dania: ~27.31 PLN (6.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the ingredients

1

Wash the pomegranate under running water. Cut it in half horizontally. To extract the seeds: hold one half over a bowl with the flesh side up, hit it hard with a spoon from the skin side, rotating it until the seeds fall to the bottom. Remove any remaining white pith, which is bitter. Repeat with the other half.

Ingredients: Pomegranate seeds
Use a large bowl made of steel or glass to collect the seeds. Do not squeeze the white membrane too hard — you may extract a bitter juice. Tools: sharp knife, large spoon, bowl.
2

Prepare the ginger and rosemary. Peel the ginger with a peeler or a teaspoon and slice it thinly (about 2–3 mm). Cut off 4 nice sprigs of rosemary (one for each serving) and set them aside for decoration; chop the remaining rosemary coarsely.

Ingredients: Fresh ginger, Fresh rosemary
Use a vegetable peeler or a small knife to peel the ginger. A sharp kitchen knife is best for chopping rosemary. Tools: cutting board, knife, peeler.

Rosemary-Ginger Syrup

3

In a small pot with a capacity of 1–1.5 l, combine sugar (100 g) and water (100 ml). Add chopped ginger and chopped rosemary (set aside the sprigs for later). Heat over medium heat until the sugar dissolves and the mixture begins to gently boil.

Ingredients: Sugar, Water (for cooking), Fresh ginger, Fresh rosemary
Use a medium-sized stainless steel pot, a wooden spoon for stirring, and a measuring cup. Do not bring to a strong boil — gentle simmering is sufficient.
4

Reduce the heat and cook the syrup for 8–10 minutes over very low heat, allowing the flavors of the ginger and rosemary to infuse. After 10 minutes, turn off the heat and cover the pot, letting it sit for 20 minutes for full infusion. After this time, strain the syrup through a fine sieve or cheesecloth, pressing with a spoon or spatula to extract as much liquid as possible; set the syrup aside in a small pitcher.

Ingredients: Sugar, Water (for cooking), Fresh ginger, Fresh rosemary
The syrup should have a slightly thicker consistency than water and gently coat the spoon. Use a fine sieve and a spoon for straining, or optionally, cheesecloth for squeezing. The pressed pieces of ginger can be discarded.

Heating the beverage

5

In a medium pot, combine red orange juice (400 ml), honey (60 g), and lemon juice (40 ml). Add a pinch of salt (1 g). Heat over low/medium heat, stirring, until the honey dissolves. Do not allow it to boil vigorously — heat to a temperature of about 70°C (small bubbles at the edges), which will take 3–5 minutes.

Ingredients: Red orange juice, wildflower honey, Lemon juice, Salt
Use a kitchen thermometer if you have one; if not, watch the surface — the drink should be hot and steaming, but not boiling. Pots: medium pot 1–1.5 l, wooden or silicone spoon for stirring.
6

Add about 120 ml of the prepared rosemary-ginger syrup to the heated juice (you can add less or more to taste — the drink should be slightly sweet and tangy). Heat together for 1–2 minutes, then taste and adjust with lemon juice or a bit more syrup if needed. Before pouring, strain the drink through a sieve to remove any ginger/rosemary remnants.

Ingredients: Red orange juice, Sugar, Water (for cooking), wildflower honey, Lemon juice, Fresh rosemary, Fresh ginger
If you are using syrup after storing it for a while, mix it before measuring (it may thicken slightly). Use a fine sieve for straining.

Assembly and serving — hot version

7

Divide the pomegranate seeds evenly into 4 heatproof cups or glasses (about 50 g of seeds per serving). If you want an alcoholic version: pour 40 ml of gin into each glass. Then pour hot beverage (about 200–220 ml) into each glass, so that the seeds float slightly on the surface. Place one reserved sprig of rosemary as a decoration and lightly smoke it (wave the sprig over the stove flame if you want a stronger aroma).

Ingredients: Pomegranate seeds, Gin, Fresh rosemary, Red orange juice, wildflower honey, Lemon juice
Use a ladle to pour, heat-resistant glasses or mugs with a capacity of at least 250 ml. If you are adding alcohol, always add it to the glass before pouring the hot drink (exercise caution — hot liquid can increase the evaporation of alcohol).

Assembly and serving — cold version (optional)

8

To prepare the chilled version: set the heated and strained drink aside to cool to room temperature, then chill in the refrigerator for at least 1–2 hours. When serving, fill the glasses with ice, pour in 150–180 ml of the chilled mixture, and top up with 75 ml of well-chilled sparkling mineral water. Add pomegranate seeds (50 g each) and garnish with a sprig of rosemary. If you want the alcoholic version, mix 40 ml of gin in the glass before topping up with sparkling water.

Ingredients: Sparkling mineral water, Pomegranate seeds, Red orange juice, Gin
For the chilled version, use tall glasses and a bar spoon for gentle mixing to avoid losing the bubbles. Do not pour the hot drink over the ice — chill it beforehand.

Decoration and optional additions

9

If you are using edible gold leaf, gently place a few flakes on the surface of each serving just before serving. You can also add a thin slice of lemon on the rim of the glass for a color contrast.

Ingredients: Edible gold, Fresh rosemary, Pomegranate seeds
Place the gold using tweezers to avoid damaging the thin foil. If you don't have gold, skip it — the drink will still be very decorative thanks to the pomegranate seeds and rosemary.

Final tips and serving

10

Serve the hot drink immediately after preparation to best experience the aroma of ginger and rosemary. Serve the chilled version right after adding sparkling water to keep the bubbles. Store the remaining syrup in a sealed jar in the refrigerator for up to 10 days and use it for teas, desserts, or other cocktails.

Ingredients: wildflower honey, Sugar, Water (for cooking)
For heating, use heat-resistant dishes and hot glass grips. Common mistakes: bringing the drink to a boil (ruins the aroma), too much syrup (it can be too sweet) — always season gradually.

Fun Fact

💡

Pomegranate was valued in ancient times as a symbol of fertility and rebirth; its intense color has inspired chefs and artists for centuries. The combination of rosemary with citrus is a classic in Mediterranean kitchens, here applied in a modern, beverage version.

Best for

wieczór świąteczny przyjęcie w zimowy wieczór spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve in transparent, heatproof glasses to highlight the color of the drink and the visible pomegranate seeds. For a non-alcoholic version, I suggest a hot variant during dessert, and a chilled version with sparkling water as an aperitif.

🥡 Storage

Store the syrup in the refrigerator in a tightly sealed jar for up to 10 days. The strained drink (without carbonated water) can be chilled and kept for up to 48 hours in the refrigerator; stir well before serving. Do not store with added alcohol for longer than 24 hours.

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