Seasonal Orange-Carrot Cocktail with Cardamom Yogurt Foam - photo 1
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Seasonal Orange-Carrot Cocktail with Cardamom Yogurt Foam

Drinks Vegetarian Dishes 45 min Medium 7 wyświetleń ~29.95 PLN - (0)
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Description

A bright, eye-catching cocktail that combines the sweetness of fresh carrots and juicy oranges with a spicy hint of ginger and the aroma of cardamom. The airy foam made from Greek yogurt adds a creamy texture and visual contrast — the intense orange juice under the white, fluffy layer looks elegant and festive. The cocktail is inspired by Mediterranean cuisine and the winter-spring availability of citrus fruits and carrots. Great as a refreshing drink for parties, brunch, or a healthy dessert; serve chilled, garnished with candied orange peel and a mint leaf.

Ingredients Used

Ingredients (12)

Servings:
4
  • Carrot 6.3 szt.
  • Orange 2 szt.
  • Fresh ginger 20 g
  • Lemon 0.8 szt.
  • Greek yogurt 10% 400 g
  • 2% Milk 100 ml
  • Ice cubes 200 g
  • 🌿 Przyprawy
  • Ground cardamom 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 60 ml
  • Candied orange peel 30 g
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~29.95 PLN (7.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the carrot under running, cool water and trim the ends. If the carrot is thick, peel it with a vegetable peeler and cut it into slices about 1–2 cm thick, so it blends more easily in the blender. Peel the oranges with a knife, removing the white albedo (the white layer), and then divide them into segments. Peel the ginger with a teaspoon (scraping off the skin) and cut it into thin slices. Cut the lemon in half and squeeze the juice into a small bowl — keep the seeds away from the juice.

Ingredients: Carrot, Orange, Fresh ginger, Lemon
Use a sharp knife and a cutting board. If you don't have a peeler, use a sharp knife to thinly slice off the skin. Be careful to remove the white parts of the orange peel — they add bitterness. Tools: board, sharp knife, peeler, citrus juicer.

Juice

2

Add the chopped carrot, orange segments, ginger slices, and lemon juice to a large blender. Add 100 ml of cold water (to make blending easier) and 1 g of salt (a pinch). Blend on high speed for 60–90 seconds until the mixture is smooth and homogeneous. If the blender has trouble, stop it, scrape down the mixture with a silicone spatula, and continue.

Ingredients: Carrot, Orange, Fresh ginger, Lemon, Salt, Ice cubes
Use a countertop blender with a minimum power of 600 W or a juice extractor. If you have a slow juicer, use it — you will get a clear juice without the need for straining. Tools: countertop blender or juicer. Common mistake: blending for too short a time — the juice will be grainy. If you are using a sensitive blender, work in shorter pulses.
3

Strain the blended mixture through a fine sieve or nut milk bag into a bowl. Use a spoon or spatula to press down on the sieve to extract as much juice as possible — this will take about 3–5 minutes. The resulting juice should be smooth and light, without larger fibers. Set the juice in the fridge for 15–20 minutes to chill (or add ice cubes directly to the glasses when serving).

Ingredients: Carrot, Orange, Fresh ginger, Lemon
Use a fine stainless steel strainer and a silicone spatula for straining. If you prefer a fuller-bodied drink, you can skip the straining and serve it as a smoothie. A common mistake: pressing the strainer too hard results in cloudy juice — press evenly.

Yogurt mousse

4

In a tall, narrow container (e.g., a measuring jug), place Greek yogurt (400 g), add 100 ml of cold milk and 4 g of ground cardamom. If you are using honey, add it now (60 g). Blend everything with an immersion blender for 45–90 seconds until the mixture becomes light, slightly frothy, and homogeneous. The consistency should be thick, but light enough to be spooned onto juice — you will achieve a fluffy, white foam.

Ingredients: Greek yogurt 10%, 2% Milk, Ground cardamom, Honey
Use an immersion blender and a tall container to avoid splashing. Alternative: if you have a milk frother, you can froth the milk first and then gently mix in the yogurt with a spoon. Be careful not to blend for too long — excessive aeration can cause separation. Tools: immersion blender, measuring jug or tall cup.
5

After whipping, place the bowl with the foam in the refrigerator for 5–10 minutes — it will slightly set and the air bubbles will stabilize. If the foam is too runny, add 1–2 tablespoons (about 15–30 g) of additional yogurt and mix briefly.

Ingredients: Greek yogurt 10%, 2% Milk
A short chill helps the foam not to deflate too quickly. Do not freeze the foam — it will become watery. Tools: refrigerator, spoon for checking consistency.

Assembly and serving

6

Pour the chilled juice into four tall glasses, filling them to about 3/4 full. Add a few ice cubes to each glass if you want a colder drink. Gently spoon 2–3 tablespoons of yogurt foam on top of each glass — do this by placing the spoon close to the surface of the juice and squeezing it so that the foam flows softly and creates a layer.

Ingredients: Ice cubes, Carrot, Orange, Greek yogurt 10%
Use a wide surface spoon (tablespoon or ice cream scoop) and scoop slowly to avoid mixing the layers. If you want the layer to be perfectly even, use a small spatula and gently smooth the surface of the mousse.

Finishing and decoration

7

Decorate each glass with a few strips of candied orange peel and lightly sprinkle with a bit of ground cardamom (a pinch from the 4 g used earlier will be enough for everything). Place 1 fresh mint leaf on the foam. Serve immediately — the contrast of the orange juice and white foam looks impressive.

Ingredients: Candied orange peel, Ground cardamom, Fresh mint
If you are not using candied peel, you can substitute it with thinly rolled fresh orange peel. Don't overdo it with the cardamom — the spice is intense. Tools: small teaspoon, decoration knife.

Final tips

8

Check the taste: if the juice is too sour, sweeten it with a bit of honey (1 tablespoon = about 20 g). If it is too sweet, add a few drops of lemon juice. Drink immediately to enjoy the freshness of the vitamins and the texture of the foam.

Ingredients: Honey, Lemon
Always taste and season before serving. Stored juice loses its bright color and freshness — it's best consumed within 24 hours.

Fun Fact

💡

Carrot in the form of sweet juice was popular as early as the Middle Ages in the Middle East; the combination of carrot with citrus is a natural extension of these traditions, blending sweetness with tartness.

Best for

brunch świąteczne przyjęcie zdrowy deser po obiedzie

Tips

🍽️ Serving

Serve in clear, tall glasses to showcase the color contrast. It looks great with a thick straw and a small spoon for scooping the foam. For parties, prepare the juice in advance and the foam just before serving to maintain the aeration.

🥡 Storage

Store the juice in a closed container in the refrigerator for a maximum of 24 hours — over time it darkens and loses flavor. Store the foam separately in a tightly sealed container for up to 12 hours in the refrigerator; before serving, briefly mix with an immersion blender. Do not freeze the finished drink with foam — the foam structure will be destroyed.

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